My family absolutely loves when we have fish for dinner. Well, everyone except my 15 year old daughter, that is.
But as much as we love it, fish is very expensive and can come from questionable sources, so we don’t eat it very often. Generally I plan one fish dinner a month so we can fulfill our craving while still minding out budget and environmental concerns.
Last month I planned on making fish twice but there wasn’t quite enough for two meals so we ended up with a few uncooked tilapia fillets in the freezer.
By the way, did you know there is a whole thing on whether to use the word filet or fillet?
We had a few leftover fillets and I decided to make them for lunch for me and the kids to share, and did they ever turn out fantastic!
Meg’s Easy Breaded & Baked Fish Fillets serves 4
4 white fish fillets (tilapia, cod, roughy, etc)
1/4 cup olive oil*
1 cup breadcrumbs
1/4 cup grated Parmesan cheese (the real stuff!)
1 Tbsp paprika
1/2 Tbsp garlic powder
1 tsp cayenne (for hot) or chili powder (for mild)
1 tsp salt
1 tsp black pepper
Preheat oven to 400F. Mix all of the dry ingredients in a small bowl.
Coat the fish fillets with the oil (*use water if you’re looking to save calories) and dredge in the breadcrumb mix.
Place fillets on a shallow, foil-lined & oiled baking dish. Bake for 10-15 minutes, until fish is flaky and breading is crispy.