This recipe for Parmesan Crusted Talapia, by Chris Olson, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Main Courses: Seafood, Poultry, Pasta and Casseroles
Ethnicity (if
any):
Barbapia
Ingredients:
4 pieces Talapia fillets (boneless and skinned) 2 pieces bread (sourghdough works well) OR pre-made breadcrumbs to make 1 c. 1 part fresh shredded parmesan cheese (approx 1/2 c.) 1 part fresh parsley (approx 1/2 c.) 1 lemon olive oil
Directions:
-Pre-heat oven to 400º -Squeeze lemon juice on fillets -Finely chop bread in food processor to make fresh breadcrumbs -Add cheese and parsley to crumbs and process again. -Mix crumb topping in a large bowl -Press fillets into crumbs on both sides, place ina casserole lined w/ parchment paper (optional for easy clean-up) -Pile on remainder of crumb mix to your liking -Drizzle with olive oil -Bake 20-30 min until crumb topping is golden brown
Number Of
Servings:
4
Preparation
Time:
5-10 min
Personal
Notes:
MMMM...I usually hate fish, but this Barbara Bearg speacialty sure makes it delicious. Yum! Just don't over-cook the fish or it will dry and the crumbs will be more like barnacles, and try and get fresh Talapia (can substitue other mild white fish as well).
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