If you have been reading my blog long, you know my family loves fish . Last week in my meal plan I was going to make grilled Tilapia because I much prefer grilled fish. But I came across this recipe the other day on The Food Network with Sunny Anderson and had to try it. Her version here calls for Lemon Sole, but that is a little pricey for our everyday taste, so we substituted with tilapia. You could use ANY white fish fillets with this.
*Scroll down to use print recipe feature and add to your Recipe Box.
Another thing I changed were the fresh white bread crusts. After each loaf of whole wheat bread, I freeze all the heels and then when I have a dozen or so, I pulse them in a food processor and freeze in a large gallon bag. I like to have whole wheat bread crumbs on hand for meals like this one.
Lastly, you can totally omit the capers to keep the cost down. I love the briney taste of them, and I keep a huge jar I get at Costco in the fridge year round. They are just in a vinegar/brine, so they will stay good for a LONG time.
To keep this easy, I pulled out some broccoli spears, and garlic bread from the freezer. I served the fish atop some angel hair pasta and topped the broccoli and fish/pasta with the juices from the pan, it was a lemon butter type of sauce.
My picture doesn’t look as good as it tasted, so please try this–it is amazing!!
- ½ – 1 cup whole wheat bread crumbs
- 1 teaspoon lemon zest (about 1 lemon)
- ¼ cup walnut halves
- ¼ cup grated Parmesan (I pulled my large bag from the freezer I get at Costco)
- 2 tablespoons olive oil
- 4 fish fillets (such as tilapia, grouper, mahi, cod), rinsed and patted dry
- Salt and pepper
- 4 tablespoons butter, plus extra for broccoli
- ¼ cup lemon juice
- 3 tablespoons capers (can omit this)
- Preheat oven to 400 degrees.
- In a food processor combine bread, lemon zest, walnuts, and cheese.
- Pulse until almost uniform in texture.
- Continue pulsing while drizzling in the olive oil.
- Set aside.
- Season fish with salt and pepper.
- Place 4 fillets in a single layer on a buttered 9- by 12-inch casserole.
- In a small saucepan, melt 4 tablespoons of butter and add the lemon juice and capers.
- Pour butter mixture over fish, and sprinkle tops with bread crumb mixture.
- Bake uncovered for 15 to 20 minutes.
- Serve fish on top of angel hair pasta, pouring pan juices over pasta and broccoli.
Find more recipes for seafood HERE on Faithful Provisions!
