Herb & Parmigiano Crusted Tilapia with Quick Tomato Sauce

This recipe for Herb & Parmigiano Crusted Tilapia with Quick Tomato Sauce can be an easy weeknight dinner but is fancy enough to serve at a dinner party. Serve with your favorite veggie.
Photo by dena K.
Adapted from finecooking.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from finecooking.com

Ingredients

  • 2

    large cloves garlic, minced, about 1 tablespoon

  • 6

    tablespoons extra virgin olive oil

  • 1

    (14.5 ounce) can diced tomatoes

  • Pinch granulated sugar

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 3/4

    cup fresh breadcrumbs

  • 3/4

    cup Parmigiano-Reggiano, finely grated

  • 1/2

    cup mixed fresh herbs, such as thyme, parsley, chives, or oregano, chopped

  • Four

    (6 ounce) skinless tilapia fillets

  • 1

    large egg

Directions

In a 1- to 2-quart heavy saucepan cook the garlic in 2 tablespoons of the oil over medium heat until it begins to color, 1 to 2 minutes. Add the tomatoes and their juices, sugar, and a pinch each of salt and pepper. Simmer for 15 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon. Season to taste with salt and pepper. Season the fish with salt and pepper. Beat the egg in a wide, shallow dish. Dip each fillet in the egg and then the breadcrumb mixture, pressing it on to help it adhere. In a 12-inch heavy-duty nonstick skillet, heat the remaining 4 tablespoons olive oil over medium-high heat. Add two of the fillets and cook until the coating is nicely browned and the flesh is opaque and cooked through, 2 to 3 minutes on each side. Use a slotted spatula to move the fish. Repeat with the remaining fillets. Serve the tilapia with a spoonful of the sauce. NOTE When using individually quick frozen fillets, I find them to be waterlogged, so I cut them in half, place them between my hands, and press firmly, but gently, to wring some of the water out. They crisp up better and taste better. We make this all the time! It is an easy recipe and classy enough to serve to guests. I almost always use ground up triscuits for breadcrumbs (they are whole grain and easy to make) and this recipe really shines with them (no problems with adherence either). The sauce is simple but divine. We serve this with Parmesan couscous and steamed broccoli.

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