Prep 20 mins
Cook 15 mins
Tilapia fillets breaded with a crumb mixture of carmelized onions and fresh herbs. The onions add a sweet flavor to the crust.
- 3⁄4 lb tilapia fillet
- 1 cup onion, chopped
- 1 tablespoon olive oil
- 3 tablespoons herbs, chopped fine
- 1 cup plain breadcrumbs
- 2 eggs, beaten
- olive oil (for frying)
- NOTE: Use any fresh herb such as basil, sage, rosemary or a combination.
- Heat the oil in a heavy pan, add the onion and fry until caramelized (brown).
- In a separate bowl, combine the bread crumbs and herbs.
- Add the caramelized onions to the crumb mixture and combine well.
- Sprinkle the fish with salt and pepper.
- Dip fish into the beaten egg, then into the crumb mixture and pat lightly to help crumbs adhere to fillet. I usually refrigerate the breaded fish for 15 minutes or so, but this is just my preference.
- Pan fry in olive oil til crust is golden and fish is of desired doneness, about 5 minute per side.
- Serve with your favorite side dish. I like mine with plain steamed basmati rice and cold sliced cucumbers.
Instead of frying the onions I used ready fried onion flakes mixed with Panko crumbs. I didn't dip them in egg just pressed the crumbs into the fish. The fish I chose was Capensis, similar in flavor to Tilapia. It may sound like I made a lot of changes but the recipe really was bascically the same and immensly enjoiyed.
I whipped this up one evening when I was looking for a little something new to do with Tilapia. Wonderful flavor. The carmelized onion really adds a nice flavor to this dish. DH who doesn't care for fish even ate a good helping of it. Will be makinig this again in our house. Thanks for posting.
We had this tonight. I used fresh parsley but didnt have any other fresh herbs so used italian bread crumbs. Had a little trouble making the crumbs stick to the fillets but DH said wonderful taste.