Tag Archives: panko

Tilapia Oreganata

Gotta switch things up a bit…can’t always be eating meat and pasta…at least that’s what Mom says. Tilapia is a great white fleshed fish that takes well to any preparation and when cooked properly is flaky and velvety. I like to make most of my fish Oreganata style, which is simply fish encrusted with seasoned breadcrumbs and baked. I’ve been on a Panko kick lately so when I came across the Tilapia I immediately thought about using Panko instead of only regular seasoned breadcrumbs…I’m glad I did…you will be too…

Prep time: 15mins
Cook time: 20mins
Serves: 4

Get yourself:

  • 4 Fresh Tilapia fillets
  • .5C Panko
  • .25C Seasoned bread crumbs
  • .5C Pecorino-Romano grated
  • 1.5T Fresh Parsley chopped
  • 8 Cloves roasted garlic
  • 1t Dried oregano
  • .5t Garlic powder
  • 2T Extra virgin olive oil
  • .5C White wine (I used Pinot Grigio)
  • .5 Fresh lemon, juiced
  • 4T Butter, melted
  • 1/8t Kosher salt
  • .5t Black pepper
  • Preheat oven to 350F

Printable Recipe

Grab some thick fresh fillets and dry thoroughly

Rub 2 cloves of roasted garlic into each fillet

The garlic will melt right into the flesh

Don’t be too rough though you’ll smoosh the flesh…

…nice-n-easy…

Pop open a bottle of white

Pour a  glass, make sure it tastes good…

…get back to cooking…

Drizzle some olive oil in a Pyrex large enough to hold all of the fish

Pour the wine into Pyrex

Crumb mix:

Combine breadcrumbs, cheese, oregano, garlic powder, salt, pepper, and parsley (save a little parsley for garnish)

Mix it all up

Now add the lemon juice and olive oil

Stir

Mixture should be crumbly NOT pasty

Lightly pack the crumb mix on top of fillets

Note: you are not dredging the fish

Drizzle the melted butter directly over the fillets

Bake uncovered in a 350F oven for ~20mins

Check after 15mins by pulling at the flesh with the tines of a fork

Flesh will flake off in layers when cooked

Crumbs should take on a nice golden hue

Serve Tilapia over a bed of sautéed spinach

Light, buttery, velvety, zesty, garlic-y

If you’ve been meaning to eat more fish, well, here’s an excuse…

Enjoy!

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Panko Roasted Asparagus

I know I can hear you…”Joe, you have all these entrees, where the heck are the sides?!”

Panko roasted asparagus are my go to side for almost any dish. In my house we refer to the crispy panko crumbs as “crunchies” as in, “babe, sprinkle mad crunchies on my asparagus!” The crumbs are infused with some Pecorino Romano and seasoning then bound together with good quality evoo. Off the hook! The side dish is lite, healthy, fun, delicious, and EASY! You’re gonna love this one…

Prep time: 5mins
Cook time: 15mins
Serves: 4-6

Get yourself:

  • 1 Bunch asparagus
  • 2T Extra virgin olive oil
  • 2/3C Plain or seasoned Panko
  • 1T Pecorino Romano
  • 1t Dry mustard
  • 1t Garlic Powder
  • .5t Pepper
  • .25t Kosher salt
  • Ziploc bag
  • Preheated oven to 450F

Printable Recipe

Prep the asparagi…

Break off ends

Rinse

Dry

Add olive oil first

You want oil to adhere to stalks, but they shouldn’t be sopping wet

I used ~2T evoo, you may need more

Eyeball it (best kitchen gadget you have)

Next, toss your dry ingredients into a Ziploc bag

Shake it like a salt shaker…

Shake it like a Polaroid pictureeeeeeeeee

Drop ’em onto a foil lined baking tray

Drizzle a lil evoo over stalks for good luck

Make sure crunchies are evenly dispersed over asparagus…

Bake in 450F oven for 15mins

The asparagus should be bright green and still have a bite

Don’t overcook until they wilt…

…not cool…

Crispy, golden, crunchy, savory, cheesy, asparagusy

You never thought a side dish could be so…

GOOOOOOOOOOOOOD!