Well, let’s see. It’s been over a year and a half since my last (and, um, only) fish post, so I guess it’s about time for a new one. And, like the last one, this is definitely a recipe for people who, like me, are not particularly crazy about fish, but like to switch up their dinners every once in a while, or just get more healthy protein in their diet. It’s not that I hate fish—not at all. It’s just that, give me an option between a fish dish and non-fish dish, I will probably choose the non-fish one any day of the week. Particularly if the non-fish dish has bacon. Or lamb.
That said, this recipe is so easy, versatile, and tasty, that I would even choose to eat it over something else. The key, of course, is breading the fish and then pan-frying it, so you get all the crispiness your little heart desires but without a ton of fat you’d encounter by frying it. This is one of those (few) times I use a nonstick skillet because you can get away with using less oil, and the fish slides right out perfectly golden. Of course, if you prefer to bake it, by all means bake it. It won’t get quite as golden and crispy but will still taste delicious. The herbs in this provide a great flavor, but the best part is the fresh lemon you squeeze over the top when you serve it. I don’t consider myself a fish connoisseur by any stretch of the imagination but I’m pretty sure that any fish benefits from a healthy dose of fresh lemon juice.
Tom, of course, lover of all things that dwell in water, was a big fan of this and was very happy to actually be eating fish at home for once, rather than out at a restaurant.
2 tilapia fillets
2 Tbsp. flour
1 lemon, divided
1/3 cup bread crumbs
2 Tbsp, fresh chopped parsley
2 tsp. fresh chopped thyme
1/4 tsp. garlic powder
Season the tilapia with salt and pepper and then dredge in the flour, shaking off any excess.
Lightly beat an egg in a small baking dish or bowl and mix in the juice of half the lemon. In another dish, combine the breadcrumbs, parsley, thyme, garlic powder, and salt and pepper to taste.
Dip the floured tilapia first in the egg, and then into the breadcrumb mixture, coating evenly and pressing to adhere if necessary.
Heat a nonstick skillet over medium heat, and add enough oil to coat the bottom of the pan. Once hot (if you flick a little piece of the breadcrumb mixture in there and it bubbles/sizzles, you’re good to go), add the tilapia. Cook for approximately 3 minutes per side, or until fish is cooked through and flakes with a fork.
Cut the remaining half lemon into wedges and serve alongside the tilapia.