Tilapia Recipe from Dec 16

Noah and Elise both love Tilapia so we eat it at least once a week.  I intended to get this up last week when I made it for dinner but I was too crunched for time. I am looking forward to getting the Aquaponics system put in place so in Spring we can begin our first crop of homegrown tilapia.In the mean time we will continue to munch on the store purchased version. Here is one of our favorite Tilapia recipes. It tastes great and is pretty quick to throw together.

You will need:

  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 10-12 cherry tomatoes, halved
  • I/2 cup sun dried tomatoes
  • 1/2 cup cream (or you can use your goats milk yogurt with great success!)
  • small handful of fresh basil leaves
  • 6 tilapia fillets
  • kosher salt and fresh cracked lemon pepper
  • 1/4 cup flour
  • 1 egg, beaten
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup breadcrumbs (tastes best if  you use homemade sourdough and light rye crumbs-sacrifice at least one piece of bread from each weekly loaf)
  1. Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add garlic and cook 1-2 minutes. Add cherry tomatoes, dried tomatoes and cook for 2 minutes, add a pinch of salt. 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.)
  2. Rinse and pat dry the tilapia fillets. Season both sides with kosher salt and fresh cracked pepper.
  3. Combine Parmesan, and the bread crumbs.
  4. Dredge the seasoned tilapia fillets through the flour. Shake off excess. Dip in egg. Press into Parmesan/bread crumb mixture.
  5. Place in a 9×12 piece of cookware lightly greased with butter, lay down a handful of spinach an lay fillets on top. Bake 15-20 min at 375F. The tilapia should flake easily with a fork
  6. 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.
  7. Lay fish on a serving platter and spoon sauce over the top.  Add fresh chopped basil and Serve.

Note: this is yummy with the steamed green beans and almonds