Prep 10 mins
Cook 8 mins
A fast and easy recipe. Could use the recipe with other types of white fish also. The recipe came from my local grocery store with a few changes.
- 12 ounces tilapia fillets, thawed
- 1⁄4 cup Italian seasoned breadcrumbs
- 2 tablespoons grated parmesan cheese (not the canned kind)
- 1 teaspoon garlic salt
- 1 teaspoon grated lemon, rind of
- 3 tablespoons butter (divided)
- 1 tablespoon vegetable oil
- 1 -2 tablespoon lemon juice (or use amount of juice from small lemon used above for lemon peel)
- Rinse fish and pat dry.
- Combine bread crumbs, parmesan cheese, garlic salt, and lemon peel on waxed paper.
- Melt 2 tablespoons butter.
- Dip fillets in melted butter.
- Coat fillet with crumb mixture.
- In nonstick skillet, melt remaining 1 tablespoon butter with oil over medium heat.
- Cook fillets for 2 to 4 minutes per side or until fish flakes easily.
- Sprinkle with lemon juice.
- When removing fish from skillet, use a spatula or the fish will fall apart.
Wonderful recipe! My daughter even said it was "the best fish", and that is a huge compliment considering that she HATES fish with a passion. I did make a few changes though: I substituted olive oil for the veg. oil, Kraft Parm Plus Italian Topping Garlic Herb for the parmesan cheese, and garlic powder for the garlic salt. In Step 2, I added 1 tbsp of the lemon juice to the crumb mixture, and the zest of a whole lemon, and I did Step 8 (sprinkling the fish with the lemon juice) during the last minute of its cook time. We will definitely be using this recipe again repeatedly... Thank you!
This recipe was great and perfect for summer - no heating up the house with the oven! I implemented a lot of the changes others had suggested and it turned out wonderful. Changes included: 4 tablespoons cheese, peel of one whole lemon, only 2 T butter total, olive oil instead of vegetable oil, and garlic powder instead of garlic salt. It sounds like a lot of changes, but they are all minor, and your recipe was definitely a great inspiration! I didn't have any problem with the coating falling off. Thanks!!
We really, really liked this. I didn't like that my crumb didn't stick all that well, but I was fine with that. I make fish every other week, rotating with shrimp, and I'm always looking for a new recipe. Hubby will eat the same thing every week, as long as there's a new recipe.