I Rolled The Dice & I Won BIG

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


  1. 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.
  2. Meanwhile, pour enough oil just to coat the bottom of a skillet and heat over medium heat.
  3. Rinse and pat dry the tilapia fillets. Season both sides with kosher salt and fresh cracked pepper.
  4. Combine Parmesan, panko and granulated garlic.
  5. Dredge the seasoned tilapia fillets in the flour. Shake off excess. Dip in egg. Press into Parmesan/panko mixture.
  6. 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.
  7. 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.
  8. Lay fish on a serving platter and spoon sauce over the top. Serve.

This is how it turned out for me:

The beginning of my cream sauce.

My finished cream sauce. It was AMAZING. I loved it! It really did wonders for the flavor of the tilapia.

The finished fried tilapia. A little over done, but still better than being under cooked, right?

The finished product. My wholesome meal. YUMMY!

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?


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