Thursday, February 20, 2014

Potato Herb Crusted Tilapia

I'm always on the lookout for yummy, and easy things to do to fish.
I especially like tilapia, so I use it a bunch, but other fish, like halibut, cod or tuna would work out well for this recipe too.

This tastes way more exciting than you would imagine a 15 minute main dish would taste.  The potato flakes get even more crispy than any breading you might have used in the past.  
As to the seasoning in here, I used fresh dill because I had some, but you could use dried herbs to your liking.  The parmesan cheese was a last minute addition, but it's up to you.

I served this over a simple saute of kale for a healthy and somewhat low calorie dinner. 

Serves 2

2 tilapia fillets, or other thin fish fillets
1 egg
1/3 cup instant potato flakes
2 Tbsp parmesan cheese
1 tsp dill, fresh or dried
1 garlic clove, minced, or 1/2 tsp dried garlic
3 Tbsp olive oil
Salt and Pepper

Beat egg and add to a small plate or shallow bowl.  Mix the potato flakes, dill, minced garlic and parmesan in another small plate.
Salt and pepper each fish fillet, on both sides.  Dip each fillet in the egg mixture, and then the potato mixture.  Pat on the mixture so that both sides are fully coated.

In a medium skillet over medium heat, add 2-3 Tbsp of olive oil.  When the oil is hot, gently add the fish fillets.  Cook, uncovered, for about 4-5 minutes per side (depends on the thickness of the fish). Gently turn over, and cook another 4-5 minutes on the other side.  Serve at once.

They should be nice and brown and crispy.
Serve with a little lemon.

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