We have discussed the level of my family’s picky-ness before, so I am sure that you are not surprised that I am the only one who is interested in eating anything “sea” related. Fish, shell fish, crustaceans, etc. I am totally open to, but unfortunately it takes some convincing for Mr. G to get in the mood for anything “fishy”. Well, this Parmesan Crusted Tilapia with Tomato-Basil Cream Sauce recipe from Life’s Ambrosia was a gamble that paid off big!
Parmesan Crusted Tilapia with Tomato-Basil Cream Sauce
Serves 2 (Really, it will feed 4 easily)
Prep Time 10 minutes (Took me like 20 min)
Cook Time 20 minutes (Took me 30 min)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 1/2 cups cherry tomatoes, halved
- 3/4 cup cream
- small handful of fresh basil leaves
- 4 tilapia fillets
- kosher salt and fresh cracked pepper
- 1/2 cup flour
- 2 eggs, beaten
- 1 cup shredded Parmesan cheese
- 1 cup panko breadcrumbs
- 1 teaspoon granulated garlic
- oil for frying
- Heat olive oil in a small skillet over medium heat. Add garlic and cook 1-2 minutes. Add cherry tomatoes and cook for 2 minutes. Reduce heat to medium low and add cream. Let simmer for 15 minutes. Sauce will turn slightly pink and coat the back of the spoon. (Note: It is okay if the sauce boils slightly.) Season to taste with salt and pepper.
- Meanwhile, pour enough oil just to coat the bottom of a skillet and heat over medium heat.
- Rinse and pat dry the tilapia fillets. Season both sides with kosher salt and fresh cracked pepper.
- Combine Parmesan, panko and granulated garlic.
- Dredge the seasoned tilapia fillets in the flour. Shake off excess. Dip in egg. Press into Parmesan/panko mixture.
- Place fish in heated skillet, in batches if necessary and cook 3-4 minutes per side. Fish will be golden brown and will flake easily when done.
- When you remove the fish, chiffonnade the basil (Note: To do this, simply roll up a few basil leaves and gently chop). Stir the basil into the sauce. Season with salt and pepper if needed.
- Lay fish on a serving platter and spoon sauce over the top. Serve.
This is how it turned out for me:
Mr. G liked it, so it has made it’s way into the rotation. It was crisp and light. It was simple and flavorful. I made my cauliflower and red potato mashed potatoes and broccoli. It was perfect for dinner, but it made the house get a little smoky when I was frying everything up. I actually had to open the windows and turn on the fans when I was in the middle of cooking.
If I were to make any changes to the recipe, I would probably add some Parmesan to the cream sauce to thicken it up a little and use a little fewer tomatoes. Over all it was a great dish. i am looking forward to leftovers tomorrow!
You have any fish favorites?