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Panko Crusted Tilapia with Fresh Tomato Basil Sauce + Giveaway

  • Author: Krista
  • Prep Time: 12 mins
  • Cook Time: 20 mins
  • Total Time: 32 mins
  • Yield: 4 1x
  • Category: Seafood, Clean Eating, Gluten Free

Scale

Ingredients

  • 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

  1. Warm, 1 Tablespoon of olive in a large non-stick skillet over medium-high heat.
  2. Pat fish dry and season with salt and pepper.
  3. Next add to 1/2 cup of panco to a bowl.
  4. Add fish to the the panko bowl and lightly crust both sides of the fish.
  5. Cook half of the tilapia filets, turning once, until opaque and lightly browned. {4-6 minutes total}
  6. Transfer those filets to a plate and tent with tin foil to keep warm.
  7. Repeat with 1 tablespoon of oil and the other 2 filets.
  8. Add remaining 1 tablespoon of olive oil to skillet.
  9. Add garlic and saute until fragrant, about 30 seconds.
  10. Stir in cherry tomatoes, basil, and capers.
  11. Cook stirring, 3-4 minutes, or until tomatoes are soft.
  12. 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.