Best Pamesan Panko Crusted Tilapia Wdidis Chutney Recipes

PARMESAN CRUSTED TILAPIA FILLETS

Parmesan Crusted Tilapia Fillets image

This recipe is quick and easy with plenty of flavor! Even my husband (who doesn't like fish that much) went back for seconds! Works well in low-carb diets.

Provided by France C

Categories Seafood Fish Tilapia

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

¾ cup grated Parmesan cheese
2 teaspoons paprika
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste
4 tilapia fillets
olive oil

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.

Nutrition Facts : Calories 209.8 calories, Carbohydrate 1.3 g, Cholesterol 54.2 mg, Fat 9.3 g, Fiber 0.5 g, Protein 28.9 g, SaturatedFat 3.4 g, Sodium 280.1 mg, Sugar 0.3 g

PAMESAN, PANKO CRUSTED TILAPIA W/DIDI'S CHUTNEY

Pamesan, Panko Crusted Tilapia w/DiDi's Chutney image

My friend; Didi Dalaba here on JAP makes the BEST Peach/Mango/Jalapeno Chutney (canning recipe) you've ever tasted! I went looking for a recipe for fish just so I could use her Chutney recipe (other than just eating it out of the jar). It was absolutely outstanding on this Tilapia! This recipe was inspired from a recipe on "Sweet Chef" blogg. I adjusted the spices to my liking and added parmesan cheese. I've added salt to the ingredients, if you are watching your salt intake, just omit the salt. Hope you enjoy!! And, look up Didi's Chutney, it is awesome!! My photo

Provided by Diane Atherton @DeeDee2011

Categories Fish

Number Of Ingredients 14

Ingredients

2 tablespoon(s) olive oil, extra virgin
2 or 3 - tilapia fillets, rinse and pat dry
1/2 cup(s) butter, melted (if watching salt, use unsalted butter)
2 tablespoon(s) fresh squeezed lemon juice
1/4 teaspoon(s) garlic powder
1 cup(s) panko bread crumbs, plain
3/4 cup(s) parmesan cheese
1 teaspoon(s) ground black pepper
1/2 teaspoon(s) salt, optional (if watching salt, don't add)
1 1/2 teaspoon(s) dry mustard
3/4 teaspoon(s) nutmeg
1/2 teaspoon(s) ginger powder
1/2 teaspoon(s) paprika
1/2 teaspoon(s) crushed red pepper flakes

Steps:

Preheat oven to 400 degrees.
Add olive oil to oven safe skillet. I used a 10-inch iron skillett. Set aside until ready to heat.
Rinse fish fillets, pat dry; set aside.
Melt butter, add lemon just and garlic powder; mix well and pour into a bowl or pan large enough to accomodate a single fish fillet. I used a loaf pan.
In another bowl or pan combine the Panko bread crumbs, parmesan cheese, pepper, salt (omit if watching salt intake), dry mustard, nutmeg, ginger, paprika, and crushed red pepper; mix well. I used a loaf pan.
Heat olive oil in skillet over medium heat (on top of stove). Be careful to not over heat. Just be sure you get it hot enough to fry.
Dip fillets one at a time in butter mixture and then in dry breading mixture.
Place fillets in hot oil and fry until bottom is browned; flip and add additional (dry) breading mixture to tops of fillet; drizzle with remaining butter, lemon and garlic mixture.
Place skillet in oven and bake for 11 to 12 minutes.
Serve over a bed of rice just like it is or venture out and add Didi Dalaba's https://www.justapinch.com/recipes/sauce-spread/jam/peach-mango-jalapeno-chutney-canning-recipe.html?p=1