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Nutrition Facts
Serving Size 1 (542g) Recipe makes 4 servings
Calories 532
Calories from Fat 267		(50%)
Amount Per Serving		%DV
	Total Fat 29.7g	45%
	Saturated Fat 7.0g	35%
	Monounsaturated Fat 17.6g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 148mg		49%
Sodium 732mg		30%
Potassium 849mg		24%
Total Carbohydrate 22.3g		7%
	Dietary Fiber 2.4g	9%
	Sugars 5.3g
Protein 45.0g		90%
detailed view... how is this calculated?

Herb & Parmigiano Crusted Tilapia With Quick Tomato Sauce

Recipe #286308 | 30 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: CookGordon
Feb 12, 2008

From the Fine Cooking Website

SERVES 4 (change servings and units)

Ingredients

2 garlic cloves, minced (about 1 Tbs.)
6 tablespoons extra-virgin olive oil
1 (14 1/2 ounce) can diced tomatoes
1 pinch granulated sugar
kosher salt
fresh ground black pepper
3/4 cup breadcrumbs, fresh
3/4 cup parmigiano-reggiano cheese, finely grated
1/2 cup fresh herb, chopped (Mixed such as thyme, parsley, chives, or oregano)
1 1/2 lbs tilapia fillets, skinless (4 6-oz. each)
1 large egg

Directions

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.

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Featured Reviews for This Recipe

From: ARathkamp

On Nov 29, 2008

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.

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From: LARavenscroft

On May 1, 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.

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From: Seth Garrepy

On Feb 24, 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.

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From: cherij22

On Feb 20, 2008

WOW!!!! This was awesome. I couldn't find parmigiano-reggiano cheese so I used shredded parmesan and it was delicious. You can also have this without the tomatoes. Either way it's GOOD.. Also the breadcrumbs I used italian style so I didn't use the herbs. I loved cooking the fish in a fry pan in stead of oven.

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