We are big chicken lovers at our house. However, I have slowly started replacing some of our chicken with tilapia. They are close to the same price at Sam’s Club (best place to buy large bags of frozen chicken breasts) and it’s nice to have the variety. We cook it one of two ways: seasoned and grilled, or rolled in a Parmesan/Almond crust and baked.
This is the baked version, along with a great homemade pasta sauce I think you’ll love. Enjoy!
Crusted Tilapia in Tomato Cream Sauce
6-7 frozen, skinless tilapia filets
2 pieces of bread, toasted and processed to a fine crumb
1/2 cup raw almonds, processed to a fine crumb
2 tablespoons dry parsley
Salt and Pepper to taste
1/2 cup shredded Parmesan cheese
1 teaspoon Seafood seasoning (optional)
-Mix together and set aside.
2 eggs, whipped with a fork in a bowl
-Thaw tilapia filets. Dip in the eggs, then roll in crumb mixture. Cover all filets thoroughly. Set in a greased 9×13 glass pan, and bake at 350 degrees until nicely browned (25-25 minutes). While the tilapia is cooking, make the cream sauce and cook your favorite pasta.
4 Tablespoons olive oil
2 cloves garlic, minced
1 small box of cherry tomatoes, halved or quartered
2 cups cream
1/4 cup fresh basil, chopped
-Heat olive oil in a medium sized skillet. Add garlic and cook 1-2 minutes. Add cherry tomatoes and cook until they wilt slightly. Reduce heat and add cream and basil. Simmer around 15 minutes. Sauce will have a pink tinge and should be thick enough to coat the back of a spoon.
-Cook your favorite box or bag of pasta. Remove tilapia from oven. Place tilapia on cooked noodles. Top with sauce, spinach or swiss chard garnish, and freshly grated Parmesan cheese. Serve immediately.