Tilapia with Red Pepper and Parmesan



  As you might have guessed, we are fish eaters. This recipe from the Taste of Home Busy Family Favorites is just a little different twist on fixing Tilapia and quick to make.
  I did change the recipe some to suit us and used an egg instead of the egg substitute called for. I never have the substitute on hand and would not use it when I have nice fresh farm eggs. Feel free to use the egg substitute (¼ cup). I used fresh grated cheese, but feel that the all ready grated in the green container would have worked much better. There are some recipes that need the ultra fine texture and this is one of them.
  The next time I fix this, I am going to try dipping it in flour before the egg. That has always worked better for me. However, this is quite good. Fast to fix and a new taste in fish. Also not as messy as pan frying which I usually do.
Tilapia with Red Pepper and Parmesan
1 egg
½ cup grated Parmesan cheese 
1 teaspoon Italian seasoning
½ to 1 teaspoon crushed red pepper flakes
½ teaspoon black pepper (no salt added, because of the cheese)
4 tilapia fillets (6 ounces)
  Place the egg in a shallow bowl and beat with a fork. In another shallow bowl, combine the cheese, Italian seasoning, pepper flakes and black pepper. Dip fish in egg, then cheese mixture.
  Place in a 15 x 10 x 1 inch baking pan*, coated with cooking spray. Bake at 425° for 10 to 15 minutes or until fish flakes easily with a fork.
*Your pan should not be more than 1 inch deep or the fish will not brown and crisp up.

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