Parmesan Crusted Tilapia with Tomato-Basil Cream Sauce
This parmesan crusted tilapia is coated in Parmesan and panko then pan fried until golden brown. Topped with tomato-basil cream sauce. Get the recipe here!
Servings 4 Servings
Calories 946kcal
Ingredients
Tomato Basil Cream Sauce Ingredients:
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 1/2 cups cherry tomatoes halved
- 3/4 cup heavy cream
- small handful of fresh basil leaves
Parmesan Crusted Tilapia Ingredients:
- 4 tilapia fillets
- kosher salt and fresh cracked pepper
- 1/2 cup flour
- 2 eggs beaten
- 1 cup shredded Parmesan cheese
- 1 cup panko breadcrumbs
- 1 teaspoon granulated garlic
- oil for frying
Instructions
- Heat olive oil in a small skillet over medium heat. Add garlic and cook 1-2 minutes. Add cherry tomatoes and cook for 2 minutes. Reduce heat to medium low and add cream. Let simmer for 15 minutes. Sauce will turn slightly pink and coat the back of the spoon. (Note: It is okay if the sauce boils slightly.) Season to taste with salt and pepper.
- Meanwhile, pour enough oil just to coat the bottom of a skillet and heat over medium heat.
- Rinse and pat dry the tilapia fillets. Season both sides with kosher salt and fresh cracked pepper.
- Combine Parmesan, panko and granulated garlic.
- Dredge the seasoned tilapia fillets in the flour. Shake off excess. Dip in egg. Press into Parmesan/panko mixture.
- Place fish in heated skillet, in batches if necessary and cook 3-4 minutes per side. Fish will be golden brown and will flake easily when done.
- When you remove the fish, chiffonnade the basil (Note: To do this, simply roll up a few basil leaves and gently chop). Stir the basil into the sauce. Season with salt and pepper if needed.
- Lay fish on a serving platter and spoon sauce over the top. Serve.
Notes
Note: Nutrition facts not guaranteed to be correct.
Nutrition
Calories: 946kcal | Carbohydrates: 25.6g | Protein: 109g | Fat: 47g | Saturated Fat: 19.8g | Cholesterol: 383mg | Sodium: 752mg | Fiber: 1.9g | Sugar: 2.4g