Tilapia and Sustainability
After the recipe below, see my fellow Weekday Supper bloggers’ links to recipes for each day this week.
|Herb blend added to minced spinach.|
|Lightly press spinach and herbs on oiled fish.|
Recipe: Easy Herb-Crusted Tilapia (Serves 6)
1 cup prepared cornflake crumbs
1 cup spinach, minced in food processor
2 tablespoons salt-free all-purpose seasoning (or salad seasoning)
1/8 cup olive oil
2.5 pounds fresh Tilapia fillets (6), rinsed and patted dry
Kosher salt and cracked white pepper
- Pre-heat oven to 400 degrees. Toast cornflake crumbs over medium-high heat in a hot cast-iron or stainless steel skillet. Move pan around constantly to prevent crumbs from burning. When crumbs are golden brown, turn off heat and set crumbs aside. (If you can find pre-toasted crumbs, you’ll save time.)
- Mix spinach and all-purpose seasoning in a bowl. Mix in the cornflake crumbs.
- Pour olive oil in ramekin or small bowl. Place fish on clean cutting board used only for fish and/or meats. Brush each fillet with olive oil.
- Spoon 1 heaping tablespoon of the spinach and herb mixture on top of each fillet. With damp hands, spread and gently press spinach and herbs over the whole fillet. Sprinkle a pinch of Kosher salt over each fillet and follow with cracked white pepper.
- Spread parchment paper over a large baking sheet (or spray large baking dish with non-stick cooking spray). Gently transfer fillets to baking sheet or dish.
- Bake fillets in the oven for 10 minutes for every 1-inch of thickness of the fish. Remove fish from oven when it flakes easily with a fork.
More Recipes! (Tomorrow, and for each day this week, check out these recipes from my fellow Weekday Supper bloggers.)