So, you saw Tuesdays post and you are really excited about making my Roasted Eggplant Risotto, right? Well today, I’ll show you what to make it with!
This recipe works on tilapia, filet of sole, shrimp… and if you aren’t a seafood fan, try it with chicken! (Just make sure you cook it a little longer, so you don’t serve any raw chicken!) It’s a great way to add crunch and flavor to your dish, without being greasy or unhealthy. So good.
Here’s how you make it!
2 Tilapia Filets
1/2 cup Breadcrumbs
Salt and Pepper
2 Tbsp Parmesan Cheese
1 Tbsp Dried (or Fresh) Parsley
Preheat the oven to Broil.
Confession: I never measure the breadcrumb mixture. You can use my
guesses measurements above, or just use your own judgement. Combine breadcrumbs, parmesan, parsley, salt, and pepper.
Whisk one egg in a bowl. Coat the fish in the egg, then coat in breadcrumbs.
Cover a baking sheet with foil. Lightly oil each side of the fish.
Place in the oven and watch it. The broiler will brown it quickly, within just a few minutes.
When the top side is golden, take it out of the oven and flip.
Cook until the second side is golden.
And that’s IT!
Serve with risotto, your favorite vegetables, or a nice big salad.
See how you don’t get any grease?! Just crispy, flaky, delicious fish! Enjoy!