Do you cook with tilapia? Tilapia is farm-raised and rather mild in taste. I usually lean toward more flavorful fish, that said, this recipe is one of the best recipes I’ve ever made with any white fish.
The flavor is all in the crust, a mixture of sun-dried tomatoes, Parmesan cheese, breadcrumbs and spices—perfect to liven up tilapia, or another mild white fish like snapper or cod.
We originally made the recipe paired with a mixed berry sauce, just a simple reduction of mixed berries, a little sugar, and water.
The sauce is fabulous with the fish, though I think it sounds kind of weird. Who puts a berry sauce on white fish?
It works because of the crust. It’s acidic, and like lemon juice helps balance out the flavors. The sauce optional though. The tilapia is great all on its own, with just a little lemon juice drizzled over to serve.
Baked Tilapia with Sun-dried Tomato Parmesan Crust Recipe
Look for tilapia that has been farmed in the United States (see the Monterery Bay Aquarium Seafood Watch on the subject.)
Ingredients
- 1 cup fine breadcrumbs, seasoned or unseasoned, or 2 cups panko
- An additional 2 teaspoons Italian seasoning if you are using unseasoned breadcrumbs or panko
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 teaspoons paprika
- 1 teaspoon salt
- 2 Tbsp grated parmesan cheese
- 8 sundried tomatoes, packed in oil
- 2 Tbsp olive oil
- 4 tilapia fillets, about 1 1/3 pounds
- Flour for dusting, about 1/3 cup
- 1 beaten egg
Optional berry sauce
- 2 cups mixed berries (frozen work well)
- 2 teaspoons sugar
- 1/4 cup water
Read More: Baked Tilapia with Sun-dried Tomato Parmesan Crust
