Tilapia Fillets with Herbed Breadcrumb Topping
Tilapia is a fish that (much like the one virtually overlooked monk fish) is quickly gaining popularity. But if you can’t get a hold of tilapia (it’s native to the Nile River, Africa, and Asia) in your area don’t worry, you can use any firm (not too oily) fish that you like.
If you have IBS like I do, you may be familiar with the fact that your GI system is not a fan of lots of oil or fried foods, which can put many breaded dishes out of reach. This lovely, quick recipe captures a lot of the spirit of battered fish, minus all the oil and fat. Perfect for summer get-togethers and dinner parties.
Tilapia Fillets with Herbed Breadcrumb Topping
4 tilapia fillets about 150 grams (1/3 lb) each (or other firm fish, snapper would work well here)
½ fresh breadcrumbs made from bladder safe bread
2 tbsp fresh parsley, finely chopped
3/4 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp freshly cracked black pepper (optional)
1 ½ tbsp extra virgin olive oil or vegetable oil
Preheat your oven to 500°F.
In a mixing bowl combine all of the herbs and seasonings with the breadcrumbs. Lay the fish fillets in a single layer in a baking dish and brush the oil over the tops of them. Sprinkle the breadcrumb mixture evenly over top and cover the baking dish with a layer of tin foil.
Bake for about 8 minutes covered, then remove the foil and continue cooking until the top is nicely golden. Serve warm.
Serves 2-4 people, depending on what else you are making for your meal