Parmesan-Crusted Tilapia – SRC

Parmesan Crusted Tilapia

I am learning the weather here in Tampa Bay is cray cray.

I swear you never know if it’s going to be sunny, rainy, or whatever. The weather changes on a dime. I’m used to that with Boston, to some degree, since the weather there did the same, but it’s a whole different beast down here.

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Just yesterday, I took the dogs out for an afternoon walk. It was cloudy, but nothing concerning, so I didn’t think much of it. Wrong…

Thankfully I only planned on doing a 1.25 mile loop with the dogs. It started sprinkling after .8 miles and really started dumping at the mile point. I had to run back with the dogs who don’t love rain BUT are easily distracted with geckos so while running they were still trying to catch geckos, who were fleeing from the rain themselves. I’m sure it was hilarious to watch. Actually, I know it was since a neighbor was standing on her covered porch watching the rain roll in and cracking up at us running down the road.

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Price was actually so concerned that he left in the car to get us. We were on a rolling running in the rain so I just waved at him and kept going. He looked at me like I was nuts. What else is new?!?!

Never a dull moment.

At least we were able to come home and lounge while watching the NASCAR race. A nice relaxing Sunday afternoon. Plus, I was able to make a healthy Sunday dinner for us to all enjoy. The perfect end to the day and weekend.

I selected the Parmesan-Crusted Talapia from Renee’s Kitchen Adventures for this month’s Secret Recipe Club post. I knew it would be a winner once I saw it.

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Let’s be honest, everything from Renne’s blog is wonderful. I have been a long time fan and was so excited to have it this month. I was ready to make some wonderful food. But I needed to figure ot what to make! I browsed her MASSIVE recipe index and picked out several recipes, including her Chile-Cheese Cornbread, Smokehouse BurgersDenver Omelette Muffin Cups, and her Apple Rum Raisin Cake. Like I said, I ultimately decided on the fish. But not to worry, I pined several recipes to come back to.

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I served the fish with mashed potatoes and sauteed spinach. We hadn’t had mashed potatoes in forever and I was craving them. And the lemony spinach just worked so well with the fish. A well-rounded meal that everyone loved.

I really hope that you will give this, and any recipe of Renee’s, a try. I just know you will love it. Promise!!

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Parmesan-Crusted Tilapia

Makes 4 servings

Ingredients

  • 1 pound tilapia loins or filets
  • 1 egg
  • 2 Tablespoons milk
  • 1/2 cup Parmesan cheese, grated or shredded
  • 1/4 Cup seasoned breadcrumbs
  • 2 teaspoons dried parsley
  • salt and pepper, to taste
  • 1/2 tsp. garlic powder
  • 2 tsp. dried parsley
  • 2 tsp. paprika
  • 1/4 cup egg beaters ( or one beaten egg or skim milk), to moisten fish before coating

Process

  1. Preheat oven to 400 degrees F.  Line a baking sheet with foil and spray with non-stick cooking spray.
  2. Beat the egg and milk together in a shallow bowl.
  3. In another shallow bowl, combine he cheese, breadcrumbs, dried parsley, paprika, garlic powder, salt and pepper. Mix well.
  4. Dip the fish into the egg and then into the breadcrumb coating and place on prepared baking sheet.
  5. Spray the tops of the fish fillets with a bit of cooking spray.
  6. Bake for 10 – 12 minutes (the loins are thicker than the filets, so cook for approximately 15 minutes) or until fish is done, opaque and flakes easily.

Adapted from Renee’s Kitchen Adventures

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And Autumn loved dinner too!! Just don’t correct her when she says ‘Oooo Mommy! Yummy chicken!” She can think it’s whatever, all that matters is that she inhaled it!

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Check out all the other great Secret Recipe Club posts HERE this month!

And be sure to check out my 4+ years of Secret Recipe Club posts!!!!

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

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About iamahoneybee

Mom to Autumn and Hunter, Wife to Price. Rabbit and Boston Terrier owner. Former Bostonian soaking up the Florida Sun. Home cook messing around with a little bit of this and a little bit of that. You'll find me most often with my phone in hand wearing my uniform of a Tunic with leggings rocking some Sperry's. A bit of prep mixed with bourbon and a foul mouth.
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7 Responses to Parmesan-Crusted Tilapia – SRC

  1. Wendy Klik says:

    This sounds really good. I’m not much of a Tilapia fan but I’m sure the breading would work on any white fish filet.

    Liked by 1 person

  2. reneeskitchenadventures says:

    Thank you so much for your wonderful review! I haven’t made this fish in forever and had forgotten how good it is. My daughter lives in Ft Myers. She’s a transplant from Ohio. I know exactly what you mean about the unpredictability with the rain this time of year down there. But what a nice change for you from the harsh winters of Boston, to the summery winters of Tampa!

    Like

  3. CJ Huang says:

    I’m loving the parm crust! Looks like it would add some wonderful flavor to just about any white fish filet. 🙂 BTW – loved your honeydew sorbet!

    Like

  4. I’m a huge fan of fish, either grilled or baked and when you added that parm crust you had me! Definitely going to try this the first chance I get probably with a good mahi fillet. And, as a fellow Floridian, I can sympathize with you on the weather. As they always say here, if you don’t like the weather just wait 5 minutes. lol

    Like

  5. I’m always looking for new ways to prepare tilapia. I know that this would be a hit at our house!

    Like

  6. Taylor Kiser says:

    This looks like the perfect dinner after a long day! I love tilapia and the parmesan crust sounds fantastic! I’m going to have to make this soon!

    Like

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