GMTIRRILL
master of the "boathon"
Here is a great recipe i worked on in class for all of the foodies to enjoy. this is a great fish dish for any occasion.
6-oz Tillapia Fillets
3/4c bread crumbs ( use day old bread and use a food processor to make crumbs)
3/4c parmesan cheese (grated fresh)
3T Italian seasoning
3t Garlic Powder
3T lemon juice ( fresh squeezed)
3t Olive Oil
1ea large Lemon
TT salt & pepper
preheat oven to 400
In a small mixing bowl combine bread crumbs, cheese, italian seasoning and garlic powder, and mix well.
put 1T of lemon juice in another rectancle dish.
dredge fillet in lemon juice and springle with salt and pepper, then dredge through bread crumb mixture to get an even coating
preheat saute pan to med heat with olive oil.
Sear fillet to a golden brown and place on a oven save pan, repeat as necery for all fillets.
finish cooking in oven till fillets hit a internal temperature of a 145
Garnish sliced lemon wedges.
due to the fact that all ovens and hot plates heat differently i did not include cooking times as for the recipe i wrote it the way i have been taught in culinary arts. please enjoy and bon apetite
6-oz Tillapia Fillets
3/4c bread crumbs ( use day old bread and use a food processor to make crumbs)
3/4c parmesan cheese (grated fresh)
3T Italian seasoning
3t Garlic Powder
3T lemon juice ( fresh squeezed)
3t Olive Oil
1ea large Lemon
TT salt & pepper
preheat oven to 400
In a small mixing bowl combine bread crumbs, cheese, italian seasoning and garlic powder, and mix well.
put 1T of lemon juice in another rectancle dish.
dredge fillet in lemon juice and springle with salt and pepper, then dredge through bread crumb mixture to get an even coating
preheat saute pan to med heat with olive oil.
Sear fillet to a golden brown and place on a oven save pan, repeat as necery for all fillets.
finish cooking in oven till fillets hit a internal temperature of a 145
Garnish sliced lemon wedges.
due to the fact that all ovens and hot plates heat differently i did not include cooking times as for the recipe i wrote it the way i have been taught in culinary arts. please enjoy and bon apetite