My taste buds have changed a lot over the years. I used to be all about chicken. Prepare it any way and I would gobble it up in no time flat. There's a story my family likes to tell about a trip to Disney World when I was around ten, and I ordered chicken fingers at every single place we went to including a Mexican restaurant. Clearly, I had a very sophisticated palate.
Then I went through a beef phase. Barbecue beef. Mongolian beef. Beef beef. To hell with my cholesterol, it was delicious! Plus, I was in high school and I couldn't pass up the delectable option of a taco salad at lunch. I mean, I was only human.
Now, I've turned onto fish. Shrimp. Salmon. Tilapia. Coming from being only an occasional sea food eater, I felt like this entire new world was opened up to me. I also discovered that most of these fish are ready to eat in about 20 minutes. Yes and yes.
Whole Food sells these frozen tilapia filets that are only about 3 dollars for two. Every time I see them at Whole Foods, I get super excited at the low price, despite my buying them each time I'm there. What can I say, I live for the small things in life.
My favorite way to prepare tilapia is lightly breaded and cooked in the oven until it is delightfully crispy, but still tender and most on the inside. I make Jessica's macaroon crusted tilapia pretty often, but last week I wanted something more savory. Armed with some panko breadcrumbs from my pantry, I whipped up this simple recipe.
Parlsey-Panko Crusted Tilapia
2 tilapia filets (fresh or frozen and thawed)
1/2 cup breadcrumbs
1 egg beat
1/2 cup panko breadcrumbs
Preheat oven to 400 degrees. Place a cooling rack (like you would use for cookies) on a cookie sheet and set aside.
If defrosting the tilapia, place in a strainer and run cold water over the filets until thawed. Pat the filets dry. In a small bowl, beat the egg and set aside. In another bowl, mix together the breadcrumbs and parsley.
Dip the tilapia in the egg, shaking off any excess, and then dredge in the breadcrumb mixture. Place the filets on the cooling rack and slide the baking sheet in the oven. Bake for 15-20 minutes. Finish off with a squeeze of fresh lemon juice.