Description
A seasoned Tilapia fillet lightly crusted with panko crumbs and topped off with a healthy fresh tomato basil sauce. This Panko Crusted Tilapia will become a family favorite!
Ingredients
Scale
- 3 olive oil
- *4 tilapia filets, about 1 1/2 lbs. total {instead of flounder}
- *1/2 cup of panko crumbs
- 3 garlic cloves, minced
- 1 pint of cherry tomatoes, halves
- *1/2 cup of finely chopped basil {instead of parsley}
- salt & pepper
- 2 tablespoons capers, drained and rinsed
Instructions
- Warm, 1 Tablespoon of olive in a large non-stick skillet over medium-high heat.
- Pat fish dry and season with salt and pepper.
- Next add to 1/2 cup of panco to a bowl.
- Add fish to the the panko bowl and lightly crust both sides of the fish.
- Cook half of the tilapia filets, turning once, until opaque and lightly browned. {4-6 minutes total}
- Transfer those filets to a plate and tent with tin foil to keep warm.
- Repeat with 1 tablespoon of oil and the other 2 filets.
- Add remaining 1 tablespoon of olive oil to skillet.
- Add garlic and saute until fragrant, about 30 seconds.
- Stir in cherry tomatoes, basil, and capers.
- Cook stirring, 3-4 minutes, or until tomatoes are soft.
- Season with salt & pepper, spoon tomato basil mixture over fish!
Notes
** I used tilapia instead of flounder because I like the taste better.
** I also added 1/2 cup of panko crumbs for a crust to add texture to the dish, while the original recipe does not require the panco.
** Lastly, I substituted basil for parsley.
