Herb & Parmigiano Crusted Tilapia With Quick Tomato Sauce

Total Time
Prep 10 mins
Cook 20 mins

From the Fine Cooking Website

Ingredients Nutrition


  1. In a small (1- to 2-quart), heavy saucepan, cook the garlic in 2 Tbs. of the oil over medium heat until it begins to color, 1 to 2 minutes. Add the tomatoes and their juices, sugar, and a pinch each of salt and pepper. Simmer for 15 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon. Season to taste with salt and pepper.
  2. Meanwhile, on a large plate, toss the breadcrumbs, Parmigiano, herbs, 1/4 teaspoons salt, and 1/4 teaspoons pepper.
  3. Season the fish with salt and pepper. Beat the egg in a wide, shallow dish. Dip each fillet in the egg and then the breadcrumb mixture, pressing it on to help it adhere.
  4. In a 12-inch heavy-duty nonstick skillet, heat the remaining 4 Tbs. olive oil over medium-high heat. Add two of the fillets and cook until the coating is nicely browned and the flesh is opaque and cooked through, 2 to 3 minutes on each side. Use a slotted spatula to move the fish. Repeat with the remaining fillets. Serve the tilapia with a spoonful of the sauce.
Most Helpful

I have a tough time getting my family to eat fish, but they enjoy when I make this dish. We add additional seasoning to the fish by sprinkling some season salt before dipping it in the egg. Then we add some tobasco pepper sauce to the egg mixture. Another substitution we use is Italian flavored bread crumbs. Overall a good recipe.

ARathkamp November 29, 2008

Made for Spring 2008 PAC. We weren't particularly thrilled with this. The sauce was very good, but we thought the fish could have used some additional seasoning as it was kinda bland. I will make the tomato sauce again and if I make the fish again, I would definitely add garlic to the coating mix for the fish.

LARavenscroft May 01, 2008

I've been craving tilapia for a while, but I didn't know what to do with it--until I found this recipe! I did the recipe without the sauce, but I see how the slight acidity of the tomato sauce could compliment the richness of the fish. Overall, this is a fine recipe for even beginners.

Seth Garrepy February 24, 2008