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Wednesday, March 13, 2013

Parmesan Crusted Tilapia with Tomato Basil Cream Sauce

We are in the midst of the Lenten season and each Friday I've found it increasingly harder to find creative ways to prepare a seafood meal.  I don't want to get bored with eating the same fish or shellfish meal every Friday so I decided to scour the net and see what I could find.  I stumbled upon a recipe for tomato basil cream sauce and thought that would be great over a tilapia filet, and I had all the ingredients on hand to create it!  This light but filling meal came together in under 30 minutes and is perfect for any weeknight.  When preparing this meal, don't skip the 3 step process for breading the tilapia or your coating will not stick!


3 tilapia fillets
3 tbsp EVOO
2 tsp garlic, minced
18-20 cherry tomatoes
3/4 cup cream
10-12 basil leaves
1/4 cup flour
1 egg, beaten
3/4 cup shredded Parmesan cheese
3/4 cup Panko breadcrumbs
1/2 tsp garlic salt
salt and pepper to taste


Heat 1 tablespoon of EVOO in a small skillet over medium-low heat.  While the oil is heating, slice your tomatoes in half.

Add the garlic to the skillet and cook for approximately 1 minute or until fragrant and golden brown.   Add the tomatoes and continue cooking for 2 minutes.  Reduce heat to low and stir in the cream.  Let simmer for 15 minutes or until its coats the back of a spoon.  (Your sauce will turn a light pink)

Heat 2 tablespoons EVOO in a large skillet over medium heat, or one big enough to fit all of your fillets.  Rinse the fillets and pat them dry.  Season both sides with salt and pepper. 

 In one bowl add your flour, in a second bowl add your beaten egg, and in a third bowl combine the Parmesan cheese, breadcrumbs, and garlic salt.  (Once you've combined the ingredients in the third bowl, transfer the mixture onto a plate; it makes it easier to coat the fillets)

Dredge each filet through the flour, thoroughly coating.  Next dip it into the egg mixture, then press into the Parmesan/panko mixture. 

Place the fillets in the skillet and cook 3-4 minutes per side, or until golden brown and flaking easily with a fork. 

After removing the fish, chiffondale the basil and stir it into the sauce.  (To chiffondale, just roll up the basil like a log and chop) 

 Season to taste with salt and pepper.  Plate your tilapia and generously pour the cream sauce over the fillets.

I served this sauteed asparagus and a crisp white wine.  Enjoy!

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