Fish and Chips

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Delicious!

Baked Herbed Parmesan Tilapia

4 Tilapia Fillets

3/4 cup seasoned bread crumbs

1/2 cup grated parmesan

1 tsp. salt

pepper

1 Tbs. Italian Seasoning

olive oil

In a food processor blend bread crumbs, parmesan, salt, pepper and Italian Seasoning.  Pulse till well blended.  Pour into a bowl big enough to dredge fillets in.  Line a baking sheet with foil or parchment paper.  Pat fish dry and place on cookie sheet.  Brush each fillet top and bottom with a little olive oil then place in bowl with breadcrumb mixture and completely cover fillets. Place back on baking sheet and bake at 450 degrees on top rack for 10 minutes.  Finish on Broil for another 3 minutes or until fish is golden brown and breadcrumbs are a little crispy.

Tilapia Dijon

4 Tilapia fillets

1/2 tsp. salt

1/2 tsp. pepper

4 Tbs. butter, divided

1/2 cup Dijon mustard

4 Tbs. chopped fresh parsley

2 Tbs. grated lemon peel

1 cup Panko break crumbs

1/2 cup parmesan cheese

1.  Sprinkle fish with salt and pepper.  Melt  2  Tbs. of the butter.  Combine melted butter, mustard, parsley and lemon peel in small bowl; spread over both sides of tilapia.  Combine Panko and cheese in shallow dish; generously coat tilapia with crumbs.

2.  Melt remaining butter in large nonstick skillet over medium-high heat.  Cook Tilapia 8-10 minutes or until it just begins to flake, turning once.

Tilapia with Pesto

4 Tilapia fillets

Salt and pepper

Basil Pesto (recipe below)

On a cookie sheet covered with parchment paper or foil, season Tilapia generously with salt and pepper.  Top all of fillet with pesto. Cook in 425 degree oven for 10 minutes or till fish is white and flaky.

Basil Pesto

1 garlic clove peeled

2 cups fresh basil leaves

1/4 cup toasted pine nuts

Salt and freshly ground black pepper

1/2 Cup extra virgin olive oil

1/2 cup parmesan cheese

Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.

If you have never used tilapia it is an inexpensive very mild fish.  It is very easy to cook with and you almost can't ruin it.  Because it is so mild kids usually like it.  At least mine do.  You can always buy pesto from the store, but this is super easy and so much more flavorful.  You can use any leftover pesto and toss in some pasta with some fresh tomatoes and grilled chicken for another meal.