Lemon Zest Italian Tilapia
Light, crisp and exactly the kind of dinner that makes a regular Tuesday feel polished. Lemon-zest garlic seasons a Parmesan breadcrumb crust, while basil oil and champagne balsamic turn the little tomato-arugula side salad into more than an afterthought.
Ingredients
Method
- Heat oven to 425°F and line a sheet pan with parchment. Mix panko, Parmesan and Ellbee's Lemon Zest Gourmet Garlic in a shallow bowl. Season fish with salt and pepper, dip in egg, then press into the breadcrumb mixture.
- Set breaded fillets on the pan and drizzle with 2 tablespoons Ellbee's Basil Olive Oil. Bake until golden, crisp and opaque at the center, 12 to 15 minutes.
- Toss arugula and tomatoes with remaining Basil Olive Oil, Ellbee's Champagne Balsamic Vinegar, salt and pepper.
- Serve hot tilapia with the salad, basil leaves and lemon wedges for squeezing.
Notes
Time: 30 min
Kitchen tip: Keep the fish in one layer with a little breathing room. Crowding the pan traps steam and softens the crust.
