I breaded my tilapia with Italian breadcrumbs, this time a mix of regular and panko, with lots of parmesan cheese thrown in. I used canola/olive oil (it comes that way) to fry it in, and added a little butter after I turned the fillets.
Usually I drench my fish in lemon juice at the end of cooking, even though it softens the breading. This time, because of the cheese in the flavouring and my plentiful dill, I didn't add any lemon because it tasted so good without it. I'm more apt to add lemon than not, though. Fish with lemon is heaven!
I love the bright colours! And I LOVE dill! I eat every bit of the dill on my plate. Same goes for parsley. (I've been known to eat other people's untouched parsley!)
Thank you for posting this and other interesting recipes! I'm afraid my fish baking skills are lacking but I can't wait to try the tilapis! And the photographs are really good, that's what is missing in a lot of cookbookd!
ReplyDeleteThank you. I think photos are very important, and they should be good ones. I bought a camera with a wonderful closeup feature just so I could present great pictures with my posts.
ReplyDeleteTilapia is delicious and so easy to work with. It doesn't fall apart and can be cooked in many ways - broiled, roasted in the oven, boiled or poached, grilled, barbecued, baked - but my favorite (and quickest) way is to fry it on a pan, as above.
Marga