Panko/Parmesean crusted Tilapia in Tomato-Basil cream sauce

My daughter is loving this fish recipe I found.  I did everything step by step with 2 things different-  I used Roma Tomato’s instead of Cherry and I also drizzled the top of this with Thyme Honey Vinegar and you can taste the thyme in this.  I bought this new item at Trader Joe’s and kept wondering at what recipe this would work in- well I loved it in this.  I have lots of Tilapia recipes on my blog hit the search button and see all the ways I have made this inexpensive fish. :))  I found this awesome recipe from food blogger Life’s Ambrosia.

Tilapiaparm

tilapiaparm2.jpg

Ingredients:

  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 1/2 cups cherry tomatoes, halved
  • 3/4 cup cream
  • small handful of fresh basil leaves
  • 4 tilapia fillets
  • kosher salt and fresh cracked pepper
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 cup shredded Parmesan cheese
  • 1 cup panko breadcrumbs
  • 1 teaspoon granulated garlic
  • oil for frying
  • Top with Thyme Honey Vinegar

 

Instructions:

  1. Heat olive oil in a small skillet over medium heat. Add garlic and cook 1-2 minutes. Add cherry tomatoes and cook for 2 minutes. Reduce heat to medium low and add cream. Let simmer for 15 minutes. Sauce will turn slightly pink and coat the back of the spoon. (Note: It is okay if the sauce boils slightly.) Season to taste with salt and pepper.
  2. Meanwhile, pour enough oil just to coat the bottom of a skillet and heat over medium heat.
  3. Rinse and pat dry the tilapia fillets. Season both sides with kosher salt and fresh cracked pepper.
  4. Combine Parmesan, panko and granulated garlic.
  5. Dredge the seasoned tilapia fillets in the flour. Shake off excess. Dip in egg. Press into Parmesan/panko mixture.
  6. Place fish in heated skillet, in batches if necessary and cook 3-4 minutes per side. Fish will be golden brown and will flake easily when done.
  7. When you remove the fish, chiffonnade the basil (Note: To do this, simply roll up a few basil leaves and gently chop). Stir the basil into the sauce. Season with salt and pepper if needed.
  8. Lay fish on a serving platter and spoon sauce over the top. Serve.

I roasted some Asparagas in Lemon flavored olive oil for my veggie :))

 

 

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