what is for dinner?

So Brian and I are getting bored with the same talapia recipes so I decided to try something new. It was wonderful. We served it with a pearl basil couscous. I would have perferred a wild rice with it but Brian does not like wild Rice


    Parmesan Crusted Tilapia with Tomato-Basil Cream Sauce

For this recipe I coated tilapia with shredded Parmesan cheese, sauteed it until it was golden brown and topped it with a tomato-basil cream sauce. It was fast and delicious, perfect for a weeknight meal.

It took me a few tries to get the coating just right for this recipe. The first time I tried there was virtually no Parmesan breading left on the fish but after a talk with a friend I found that it was best to lightly dust the fish in seasoned flour, then egg, then the Parmesan. The result was a light, flaky coating that nicely complimented the fish.

Serves 2

You will need:

3 tablespoons olive oil
2 cloves garlic, minced
10-12 cherry tomatoes, halved
1/2 cup cream
small handful of fresh basil leaves
2 tilapia fillets
kosher salt and fresh cracked pepper
1/4 cup flour
1 egg, beaten
1/2 cup shredded Parmesan cheese
1/2 cup panko breadcrumbs
1/2 teaspoon granulated garlic
Heat 1 tablespoon of 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.)
Meanwhile, heat 2 tablespoons of olive oil in a skillet large enough to fit both fillets.
Rinse and pat dry the tilapia fillets. Season both sides with kosher salt and fresh cracked pepper.
Combine Parmesan, panko and granulated garlic.
Dredge the seasoned tilapia fillets in the seasoned flour. Shake off excess. Dip in egg. Press into Parmesan/panko mixture.
Place in heated skillet and cook 3-4 minutes per side. Fish will be golden brown and will flake easily when done.
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.
Lay fish on a serving platter and spoon sauce over the top. Serve.
I served this with steamed asparagus and my Creamy Mashed Potatoes, it was delicious. Enjoy!



s recipe I coated tilapia with shredded Parmesan cheese, sauteed it until it was golden brown and topped it with a tomato-basil cream sauce. It was fast and delicious, perfect for a weeknight meal.

It took me a few tries to get the coating just right for this recipe. The first time I tried there was virtually no Parmesan breading left on the fish but after a talk with a friend I found that it was best to lightly dust the fish in seasoned flour, then egg, then the Parmesan. The result was a light, flaky coating that nicely complimented the fish.

Serves 2

You will need:

3 tablespoons olive oil
2 cloves garlic, minced
10-12 cherry tomatoes, halved
1/2 cup cream
small handful of fresh basil leaves
2 tilapia fillets
kosher salt and fresh cracked pepper
1/4 cup flour
1 egg, beaten
1/2 cup shredded Parmesan cheese
1/2 cup panko breadcrumbs
1/2 teaspoon granulated garlic
Heat 1 tablespoon of 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.)
Meanwhile, heat 2 tablespoons of olive oil in a skillet large enough to fit both fillets.
Rinse and pat dry the tilapia fillets. Season both sides with kosher salt and fresh cracked pepper.
Combine Parmesan, panko and granulated garlic.
Dredge the seasoned tilapia fillets in the seasoned flour. Shake off excess. Dip in egg. Press into Parmesan/panko mixture.
Place in heated skillet and cook 3-4 minutes per side. Fish will be golden brown and will flake easily when done.
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.
Lay fish on a serving platter and spoon sauce over the top. Serve.
I served this with steamed asparagus and my Creamy Mashed Potatoes, it was delicious. Enjoy!

rice.