Italian Breaded Tilapia Food

BREADED BAKED TILAPIA

Steps:

• Preheat oven to 425°. In a shallow bowl, combine bread crumbs, cheese, garlic salt and oregano. Coat fillets in crumb mixture. Place on a baking sheet coated with cooking spray., Bake 8-12 minutes or until fish flakes easily with a fork.

CRISPY BREADED TILAPIA

Steps:

• Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add onion; cook 3 to 4 minutes or until tender. Add undrained tomatoes, sauce and vinegar. Bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally.
• Meanwhile, combine cheese and bread crumbs in shallow dish. Place egg in another shallow dish.
• Sprinkle fish with salt and pepper. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat. Dip each fillet in egg, coating both sides. Coat with cheese mixture; place in skillet. Cook 2 to 3 minutes on each side or until fish flakes easily with fork (145°F). Serve tomato mixture over fish.

BAKED BREADED TILAPIA

Steps:

• Preheat the oven to 400ºF. Place the tilapia pieces on a baking sheet coated with cooking spray. Sprinkle the fish with salt and pepper and set aside.
• In a mixing bowl, combine the bread crumbs, parsley, garlic, and butter.
• Divide the breadcrumb mixture between the fish pieces and coat them evenly. (Press the breadcrumbs with your hands or the back of a spoon slightly, to make sure they are covering the fish nicely.)
• Now, the only step left is to bake these beauties. You'll need to bake the fillets for about 15-20 minutes, depending on how thick they are. I would suggest keeping an eye on the fish during the last 3 minutes, as the breadcrumbs can easily burn.

BREADED PARMESAN TILAPIA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place butter and garlic into an 8x8-inch microwave-safe baking pan and microwave until butter is melted, about 30 seconds.
• Place flour in a bowl. Beat eggs together in another bowl. Mix bread crumbs and Parmesan cheese together in a third bowl.
• Dip fillets in flour until lightly coated, then into beaten eggs, then into bread crumb mixture. Lay in the baking dish with the garlic-butter mixture.
• Bake in the preheated oven until fish is golden and easily flakes with a fork, about 25 minutes, flipping halfway through cooking time.

ITALIAN BREADED TILAPIA

Steps:

• Preheat oven to 400 degrees F.
• Mix breadcrumbs, parmesan cheese, and garlic powder in a quart size ziploc bag.
• Pour Italian dressing in a different quart size ziploc bag.'.
• Place tilapia, one piece at a time, into the bag with Italian dressing and shake.
• Then put in the bag with the breadcrumb mixture and shake.
• Repeat with other fillets. Mound any unused breading on top of fish.
• Bake in 400 degree oven for 20 minutes, until fish is done and topping is browned.

CRISPY BREADED TILAPIA

Steps:

• Combine panko, parsley, and salt on a dinner plate. Mix egg and milk together in a bowl.
• Dip fillets into the milk mixture and shake off excess. Lightly dredge in panko mixture.
• Heat oil in a large, nonstick skillet over medium heat. Add fillets and cook until golden brown on 1 side, about 4 minutes. Turn and cook until fillets are no longer translucent in the center and they easily flake with a fork, about 5 minutes more. Serve immediately.

CRISPY BREADED TILAPIA WITH CLASSIC TARTAR SAUCE

Steps:

• Position a rack in the center of the oven and heat the oven to 200°F. Line a baking sheet with paper towels and set aside.
• In a small bowl, stir together the mayonnaise, red onion, relish, parsley, capers, and lemon juice. Cover and refrigerate.
• Line up three wide shallow dishes. Put the flour in the first; beat the eggs lightly in the second; put the breadcrumbs in the third. Season the tilapia with salt and pepper. Working with one fillet at a time, coat it with flour and shake off the excess. Then dip the fillet in the egg and dredge it in the breadcrumbs, patting them on to help them adhere. Set each breaded fillet on a plate or tray as you finish it.
• Pour the oil 1/4 inch deep into a 10- to 12-inch skillet. Heat over medium heat until it is hot but not smoking, or until a breadcrumb sizzles and browns quickly when dropped in the oil. Cook two of the tilapia fillets until they are crisp and browned, 2 to 3 minutes on each side. Transfer to the baking sheet, sprinkle with salt, and keep warm in the oven while you cook the remaining two fillets.
• Serve immediately with lemon wedges and the tartar sauce.

TILAPIA MILANESE

Steps:

• Preheat the oven to 425 degrees F. Soak the fish in a bowl with the milk and 2 cups ice, 15 minutes. Meanwhile, mix the flour with 1/2 teaspoon each salt and pepper in a shallow dish. Lightly beat the eggs in another dish. Pulse the bread, parsley, lemon zest and 1/2 teaspoon salt in a food processor until crumbs form, then transfer to a third dish. One at a time, remove the fillets from the milk and dredge in the flour, shaking off the excess. Dip in the eggs, then coat with the breadcrumbs, gently pressing to coat both sides. Transfer to a large plate. Line a baking sheet with foil. Heat 2 tablespoons each olive oil and butter in a large skillet over medium-high heat. Add 2 fillets and cook until golden, about 3 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining 2 fillets, adding 2 more tablespoons each olive oil and butter. Transfer the fish to the oven and bake until cooked through, about 8 minutes. Toss the arugula with the remaining 1 to 2 tablespoons olive oil, and salt and pepper to taste. Serve the fish with the salad and lemon wedges.

HEALTHIER EASY BAKED TILAPIA

Steps:

• Preheat the oven to 375 degrees F (190 degrees F). Lightly grease a 9x13-inch baking dish.
• Place tilapia fillets in the bottom of the baking dish and season with seafood seasoning. Melt butter with garlic in a small bowl in the microwave, about 30 seconds on medium; pour over fish. Top each fillet with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper. Cover the dish with aluminum foil.
• Bake in the preheated oven until vegetables are tender and fish flakes easily with a fork, 25 to 30 minutes.

ITALIAN-STYLE TILAPIA FILLETS

Steps:

• Sprinkle both sides of fish fillets with seasoning blend. In 12-inch nonstick skillet, heat oil over medium-high heat. Add fish; cook 6 to 8 minutes, turning once, until golden. Remove fish from skillet; cover to keep warm.
• Heat same skillet over medium-high heat. Add garlic; cook and stir 30 seconds. Add tomatoes; cook about 3 minutes, stirring occasionally, until softened and juicy. Stir in olives. Serve over fish.

ITALIAN BREADCRUMB-CRUSTED TILAPIA W/LEMON

Steps:

• Separate Italian breadcrumbs, egg/milk, and flour into 3 separate mixing bowls.
• Combine garlic, onion, pepper, Parmesan cheese and breadcrumbs.
• Also, add pinches of each spice to the flour.
• Heat stove top at medium, and add veggie oil and 3 slices of lemon.
• Place each fillet first in flour mixture, coat well. Followed by the egg mixture, and finally the breadcrumb mixture. Make sure to coat well.
• Add up to two fillets into the oiled frying pan and cook till light brown on either side. Make sure to drain the lemons of juice into the pan.
• Drain on paper towels over plates before serving.

HERB CRUSTED TILAPIA RECIPE

Steps:

• Preheat oven to 425 degrees F. Place cooking rack in the center of the oven. Get two pie plates or shallow casserole dishes or bowls and place them next to each other Line a baking sheet with parchment paper or foil - keep this near the pie plates Place lemon juice in one pie plate In the other pie plate, add the salt, pepper, Italian and Panko bread crumbs, Italian seasoning, onion powder, garlic powder and Parmesan cheese. Mix thoroughly. Place one piece of tilapia into the lemon juice and coat each side Move it to the bread crumb mixture and pat the bread crumbs onto each side of the fish, until it's well coated. Move the tilapia to the baking sheet. Repeat with the other fillet. Bake the tilapia for about 18-20 minutes or brown and crispy on top. I put mine under the broiler for about 1 minute after baking, just to get them a little extra crispy. Be careful though, because they can go from brown to burnt in a few seconds under the broiler. Fish is cooked through when internal temperature is 140 degrees F. Serve with some extra lemon juice squeezed over top and a few grates of lemon zest. Delicious accompanied by my Lemon Garlic Aioli Recipe. I added a little horseradish to the aioli to bump up the flavor, but that's optional. My easy Lemon Rice with Peas and Roasted Asparagus are perfect side dishes for a healthy and delicious meal! Enjoy! Recipe by: Diane Kometa

BAKED TILAPIA MILANESE

Steps:

• Arrange panko in a single layer on a sheet pan. Toast at 375° for 3-5 minutes until golden brown.
• Combine toasted panko, parmesan, basil, salt and pepper.
• Beat eggs in a separate bowl and set aside.
• Dredge Tilapia fillets in flour, gently shaking off excess. Dip them in the egg, then coat with the anko mixture.
• Arrange coated fillets on a parchment-lined sheet pan. Bake for 10 minutes or to an internal temperature of 145°.