I’ve been working on making this recipe really work for a while. It’s easy to bread fish, and baking it makes it a healthy choice. It also allows you to use any fresh herb you’d like (from Basil to Parsely to Cilantro to Herbs D’Provence) because you don’t need to worry about the breading scorching the fresh herbs in a hot pan of oil. So this recipe really is a win win.
The second score is the fresh tartar sauce recipe. Honestly – you’ll never buy store bought tartar once you realize how fresh and delicious the stuff made at home in your kitchen is.
Best part, the whole shoot and shebang can be made and on your table in about 30 minutes. Can’t beat that! Enjoy!
- 1/2 cup mayonnaise
- 2 Tbs. minced red onion
- 2 Tbs. sweet pickle relish or dill pickle relish
- 2 Tbs. minced fresh flat-leaf parsley
- 1 Tbs. capers, drained, rinsed, and chopped
- 2 tsp. fresh lemon juice
- 1/3 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
- 4 tablespoons ground ginger
- 3 tablespoons Herbs D’Provence
- 1/3 cup grated parmesan
- Kosher salt and freshly ground black pepper
- 4 skinless tilapia fillets (about 4 oz. each)
- 1 large lemon, cut into wedges
Position a rack in the center of the oven and heat the oven to 400°F. Line a baking sheet with parchment and set aside.
In a small bowl, stir together the mayonnaise, red onion, relish, parsley, capers, and lemon juice. Cover and refrigerate.
Line up three wide shallow dishes. Put the flour in the first; beat the eggs lightly in the second; put the breadcrumbs, ginger and parmesan in the third. Season the tilapia with salt and pepper. Working with one fillet at a time, coat it with flour and shake off the excess. Then dip the fillet in the egg and dredge it in the breadcrumbs and ginger, patting them on to help them adhere. Set each breaded fillet on the baking sheet with parchment as you finish it. Sprinkle the Herbs D’Provence over the finished filets.
Put in a 400 degree oven for 15 minutes or until golden brown. Serve immediately with lemon wedges and the tartar sauce.