The worst part about this allergy attack was not the stuffy nose or the cough, but I literally couldn't taste anything for two days. For a foodie, that is torture!! Thankfully this yummy, crispy fish was on the menu before my tastebuds went dead. The recipe originally called for the fish to be pan-fried in butter. A good bit of butter. I opted, instead, to bake it. Much healthier alternative. I'm sure the butter version was delicious, but J may have strangled me if I'd done that!
Panko and Italian Herb-Crusted Perch Filets
Ingredients
- 4 tilapia fillets
- 1-1/2 cups panko bread crumbs
- 1/2 cup flour
- 1 tsp lemon pepper seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 2 Tbsp freshly grated Parmesan cheese
- 1/2 tsp salt
- 1 tsp paprika
- 1/4 tsp lemon zest
- 2 jumbo eggs
- Lemon wedges, tartar sauce and/or garlic butter sauce
- Pre-heat your oven to 400 degrees, line a baking sheet with foil and spray with cooking spray.
- In a medium bowl, combine panko, flour, seasonings, cheese, and lemon zest.
- In another bowl, beat the eggs.
- Take each fillet and dip in the egg, then into the panko mixture. Then do it again...dip in the egg, dip in the panko mixture.
- Place the fillets on the prepared baking sheet and bake about 10 minutes, or until golden brown and cooked through.
- Serve with lemon wedges and your favorite tartar sauce or garlic butter sauce.
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