Parmesan Crusted Tilapia & End of Summer Orzo |20 minute Meal

Sun-kissed and tired from a long lazy day at the beach I laid on the couch and watched one of those shows I normally never would watch.  The one where I travel with a young English lady to the banks of some foreign town, we walk through the streets and talk about the locals way of life.  She snacks on a pastry, admires the view, and then takes “us” for dinner to a place on the waterfront.  And that is where I learned how to make this fish, which is really very good.  Maybe I should tune in more often.

Parmesan Crusted Tilapia (or Haddock)

(serves 4 )

4 pieces of white fish

1/2 of a day old baguette or 1/4 of a loaf of italian bread

1/2 bunch fresh parsley

1/4 cup parmesan

salt and pepper for seasoning

First you will make your homemade bread crumb mixture. In a food processor add chunks of the bread, your parsely, and parmesan.  Pulse till it is bread crumb texture. Season to your liking.

In a cast iron skillet heated to medium high, add 1 T butter or olive oil.  Toss in your fish and sear very quickly on each side.  Lightly season your fish. Pour your bread crumbs over top. Place the skillet in your oven for 10 minutes at 400 degrees.  When your fish is flaking and lightly browning remove from the oven.


Roasted Red Pepper Orzo

8 oz. orzo cooked to al dente

1 red pepper chopped

1 carton of grape/ cherry tomatoes quartered

2 cups spinach roughly chopped

1/2 cup parmesan

1/4- 1/2 cup heavy cream or half in half

2 Tablespoons Butter

Season with salt and pepper

Drain the orzo and return to pan.  Add butter, parmesan, and cream.  Season with salt and pepper.  In another pan saute the red pepper and when it is almost tender add spinach and tomatoes.  Saute just till the spinach wilts and turns a bright green.  Add to the pasta and season with salt and pepper.

I added a little more parmesan to taste and a splash more of cream.




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