Last night I had my mind all set to make Parmesan-crusted tilapia. Then I realized that somewhere in my shopping cart full of groceries, I forgot to get Parmesan cheese (Note: I didn’t really forget the Parmesan cheese – I bought some last week…and forgot that we already ate it). So I decided to make the next best thing: Tilapia Picatta. Because I love any light meat that drenched in lemon and capers. And I was sick of chicken. I’m not a big fan of fowl.
So I set out to make my tilapia picatta, and ended up missing few ingredients, and deciding to cook things differently than advised. However, it turned out pretty darn good, so I thought I would share the recipe with all 12 of my readers.
Tilapia Not-Quite-Picatta and Roasted Asparagus
Ingredients:
- 4-5 Tilapia filets, thawed but still cold
- 1 cup bread crumbs
- 1 egg white
- 1 dash of milk
- 1 T. Italian Seasonining
- 1 T. Garlic Salt
- Salt and Pepper, to taste
- A bunch of asparagus
- Lemon juice
- 3 T Olive Oil
- Capers
Steps:
- Prep the asparagus first. It’s easier, and cookes at a higher temperature.
- Preheat the oven to 400 degrees. Wash the asparagus and trim the ends, so there’s no white left.
- Arrange the asparagus in a single row in a pan.
- Drizzle 1.5 T olive oil over the asparagus, along with about 1.5 T lemon juice, or more if you like that
- Top with salt
- Stick in the oven while you prep the fish (the asparagus will cook for 7-12 minutes)
Fish:
- Mix together the egg white and milk
- Put the bread crumbs and Italian Seasoning on a plate. If you feel like it, throw in some flour for good measure. It helps everything stick together
- Dip the tilapia filets in the egg/milk mixture, then dredge them in the bread crumb mixture
- Arrange in a single layer in a nonstick or greased pan
- Drizzle with the remaining olive oil, several Tablespoons of lemon juice, and top with a couple of tablespoons of capers. They add a little kick!
- Lower the oven temperature to 375 degrees. Take out the asparagus if the tips are turning dark brown.
- Put the fish in for about 10 minutes. After 10 minutes, make sure to take out the asparagus and move the fish to the top rack in the oven. Turn on the broiler on HIGH for about 5 minutes, until the bread crumbs are a nice golden brown.
- Make sure the fish flakes with a fork – that’s how you know it’s done.
- SERVE!
I served this with a small side salad and some tabouli. Let me know what you do to mix it up!
