Crunchy-topped Fish
Recipe: Crunchy-topped Fish
From: Linda Doeser, Fish and Shellfish
Serves: 4
1 to 1-1/2 lb. tilapia or cod fillets, skinned
2 medium tomatoes, sliced
1 c. fresh bread crumbs, whole wheat if possible
1/4 c. minced fresh parsley
2 Tbsp. minced fresh oregano (or 2 tsp. dried)
minced zest and juice of 1 small lemon
2 tsp. vegetable oil
salt and pepper to taste
Heat oven to 400 degrees. Arrange fish fillets in a single layer in a large baking dish. Cover with tomato slices.
Combine bread crumbs, parsley, oregano, lemon zest, lemon juice, oil, and salt and pepper to taste in a small bowl. Spread evenly over the tomatoes. Bake for 15-20 minutes, until fish is fully cooked (flakes when tested with a fork).
Notes:
The original called for cod, but tilapia works just fine, as would other white fish. I doubled the amount of crumb topping and added the oregano for more flavor. Could also add minced green onion, use a different herb, etc. for variety.
From: Linda Doeser, Fish and Shellfish
Serves: 4
1 to 1-1/2 lb. tilapia or cod fillets, skinned
2 medium tomatoes, sliced
1 c. fresh bread crumbs, whole wheat if possible
1/4 c. minced fresh parsley
2 Tbsp. minced fresh oregano (or 2 tsp. dried)
minced zest and juice of 1 small lemon
2 tsp. vegetable oil
salt and pepper to taste
Heat oven to 400 degrees. Arrange fish fillets in a single layer in a large baking dish. Cover with tomato slices.
Combine bread crumbs, parsley, oregano, lemon zest, lemon juice, oil, and salt and pepper to taste in a small bowl. Spread evenly over the tomatoes. Bake for 15-20 minutes, until fish is fully cooked (flakes when tested with a fork).
Notes:
The original called for cod, but tilapia works just fine, as would other white fish. I doubled the amount of crumb topping and added the oregano for more flavor. Could also add minced green onion, use a different herb, etc. for variety.