I cook a lot of tilapia. It’s the one fish I really enjoy that doesn’t taste ‘fishy’. I found this particular recipe on Pinterest, tried it, and modified it because a) I don’t like frying food*, b) the sauce did not thicken well, and c) I have a better recipe to coat the fish. 🙂
So below is my modified recipe. The fish will taste just as good with or without the sauce, by the way.
*Fried food is good, don’t get me wrong. But it isn’t generally healthy for you and why deal with all the oil splatter to clean up later? As stated elsewhere, I’m lazy.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
Sauce
- 2 tbsp olive oil
- 4 cloves garlic
- 1 1/2 cups Cherry tomatoes halved
- 3/4 cup Cream
- 1/4 tsp Cornstartch
- Water
- 1 bunch Fresh basil chopped
Tilapia
- 4 Filets
- 1/2 cup Butter melted
- 2 tbsp Lemon juice
- 1/4 tsp Garlic powder
- 1 cup Panko
- 1 cup Parmesan
Ingredients
Sauce
Tilapia
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Instructions
- Sauce: heat oil in small skillet on medium heat. Add garlic and cook for 2 minutes.
- Add cherry tomatoes and cook for 2 minutes or so.
- Reduce heat to low and add cream and fresh basil. Simmer for 15 minutes. Thicken by mixing cornstarch with a bit of water to make a slurry. Add this to the sauce and stir thoroughly.
- Fish: Preheat oven to 375. Spray baking pan with Pam or equivalent.
- In shallow dish, combine melted butter, garlic powder, and lemon juice. In another shallow dish, combine panko and parmesan.
- Dip each filet in butter mixutre and then roll well in panko mixutre. Place filets in a single layer onto baking pan.
- Press any remaining panko mixture onto the tops of the filets.
- Bake for 12-14 minutes.
- Serve with sauce on top!
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