During high school and collage, I worked at a seafood restaurant. During my 6 years there, I was introduced to a wide variety of fish including tilapia. Tilapia has since become one of may favorite pieces of fish to cook. Not only is it mild but it is also very inexpensive and easy make at home. For this Parmesan Crusted Tilapia recipe, tilapia is coated with shredded Parmesan cheese, pan fried to golden brown and topped it with a tomato-basil cream sauce. It is fast, delicious and the perfect summer meal.
It took me a few tries to get the coating just right for this Parmesan Crusted Tilapia. The first time I tried there was virtually no Parmesan breading left on the fish. Not one to give up, I did a little more testing. What I found was that it was best to lightly dust the fish in seasoned flour first, then dip it in egg before finally dredging it in the Parmesan and frying it. By using this method, the fish was coated in a perfectly crunchy Parmesan crust.
I could’ve just left it like that. Parmesan Crusted Tilapia is pretty great on it’s own. But with it being summer, I figured why not add in some quintessential summer flavors. That is where the basil and tomato come in. And believe me, friends, the tomato basil cream sauce really sends this dish over the top. It’s not too heavy. It’s is just creamy enough and the tomatoes and basil add a slightly sweet flavor that contrasts nicely with the salty parmesan.
I wouldn’t be surprised if you wanted to lick the plate clean. However, if you’ve got company try soaking up any leftover sauce with some crusty french bread. You’ll love it.
Note: This recipe for Parmesan Crusted Tilapia was originally published in 2009 and republished with updated photos in 2016.
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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