Recently I’ve been reading about the mediteranean diet and I’ve been impressed. It seems that people who eat the mediterranian diet live longer than average. Is this a direct result of the diet itself or some action the people are taking that happens to coincide with their diet?
Either way I figured it would be a good idea to incorporate more fish into my daily diet. In doing so I decided to pull out one of my Tilapia recipes. The thing about Tilapia is that it’s somewhat underwhelming by itself. You have to spice it up somehow to make it a tasty dish. This is why I decided to add bread crumbs, spice, and lemon zest.
- 2/3 cup panko bread crumbs
- 1 tablespoon grated lemon zest
- 1 tablespoon extra-virgin olive oil, plus more for the pan
- 2 teaspoons dried basil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 4 (5 ounce) boneless, skinless farm-raised tilapia fillets
- Spread bread crumbs on a rimmed baking sheet and place in the oven. Preheat the oven to 425 degrees, toasting bread crumbs while the oven preheats, stirring once, until lightly golden. Should take 5-6 minutes.
- Meanwhile, in a medium bowl, stir together lemon zest, oil, basil, salt and pepper. Stir in toasted bread crumbs until evenly blended. Lightly brush the baking sheet with oil.
- Pat fish dry with paper towels. Press fish into crumb mixture, coating both sides, and transfer to the prepared baking sheet. Press remaining crumbs on top of fish. Bake until fish is opaque and flakes easily, about 15 minutes.