Sunday, April 24, 2016

Tilapia Parmesan

Talk about being bad about thinking outside the box.  I never would have thought of this dish and what a shame!  It's absolutely delicious!

Fish with marinara, mozzarella, fresh basil over pasta.  I served it with a Caprese Salad for the perfect, complete meal.


2 Tbsp coconut oil or EVOO
4 mild white fish fillets (tilapia, swai, etc), about 4 oz each
2 eggs, beaten
1/2 cup Italian bread crumbs
1/4 cup AP flour
1/4 cup +2 Tbsp grated Parmesan
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 cup marinara sauce (or your favorite pasta sauce)
1/2 cup shredded mozzarella cheese
4 Tbsp chopped fresh basil
cooked pasta (I used angel hair)

In a shallow dish, combine the bread crumbs, flour, 1/4 cup Parmesan, S&P, and garlic powder.  In a separate bowl, beat the 2 eggs.

Dip the fish into the eggs and then into the bread crumb mixture, pressing down to make sure both sides are coated well.  Set aside breaded fillets on a plate.

Heat oil over medium heat in a large skillet.

Once oil is hot, place all of the fish into the skillet at once.  Cook on each side 3-5 minutes or until the crust is golden brown.

Spoon 2-3 Tbsp of marinara sauce on top of the cooked fish and top with mozzarella and remaining 2 Tbsp of Parmesan cheese.

Remove from heat and cover with a lid to melt the cheese.  Serve atop cooked pasta (if using) topped with chopped basil.

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