Best Herb Parmigiano Crusted Tilapia With Quick Tomato Sauce Recipes

PARMESAN HERB TILAPIA

Steps:

• Preheat oven to 425 degrees Fahrenheit. Lightly grease a 9×13 baking dish with nonstick spray or line a sheet pan with foil and spray for easy clean up.
• Place the tilapia fillets in a prepared baking dish or onto a foil lined baking sheet. Spray or brush the tilapia fillets with oil. Season the tilapia with salt and pepper.
• Combine the grated parmesan cheese, dried Italian herbs, paprika and garlic powder in a small bowl. Sprinkle the parmesan mixture evenly over each filet, dividing the mixture equally. Spread and gently pat down the mixture so it sticks to the fish.
• Place the tilapia onto the center rack and bake at 425 degrees Fahrenheit for 12 - 15 minutes, or until the tilapia flakes easily with a fork.
• Carefully remove from the oven and serve with lemon wedges if desired.

BAKED HERB-PARMESAN TILAPIA

Steps:

• Preheat oven to 400°F.
• In shallow dish, melt butter *if using* or pour in olive oil. (Can use a mix of both, if preferred.)
• In another shallow dish, mix first 5 ingredients.
• Cover baking sheet with foil and spray lightly with cooking spray.
• Wash and dry fillets.
• Dip fillets in butter/oil to coat and dredge in herb-crumb mixture to completely cover.
• Let dry on wire rack for about 5 minutes to "set" coating.
• Place on foil-covered sheet and bake for about 10-12 minutes or until fish flakes easily.

HERB & PARMIGIANO CRUSTED TILAPIA WITH QUICK TOMATO SAUCE RECIPE - (4.4/5)

Steps:

• 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.

PARMESAN CRUSTED TILAPIA FILLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Whisk Parmesan cheese, paprika, parsley, salt, and pepper together in a shallow dish.
• Coat tilapia fillets with olive oil and press into the Parmesan cheese mixture. Arrange coated fillets on the prepared baking sheet.
• Bake in preheated oven until the fish flakes easily with a fork, 10 to 12 minutes.