I know I’m not the one that’s pregnant here, but I was craving an italian style dish at the beginning of the week. I’ll eat pretty much anything Meagan cooks so very rarely do I speak up since she has to make it blog worthy. I typically leave the planning to her, but this week I had to say something!
Unfortunately Meagan was not on the same page as me. She was looking at other options all together and if there’s one thing I’ve learned, when a pregnant lady wants something you better make it happen! I may not be the best at picking up certain signs, but this is one even I couldn’t miss.
I envisioned chicken parmesan, but Meagan was thinking fried fish. Not exactly in the same food group! Being the considerate husband I am, I came up with this idea of parmesan encrusted tilapia that would appeal to both of our cravings. Funny thing is, I forgot this was even my idea until she told me it was time to write up the post. I guess it’s been a longer week then I realized. But with all the great recipes she has come up with, I figured I might as well take credit for something when I can.
Parmesan Pan-Seared Tilapia
Yield: 3 servings
Prep Time: 10 minutes
Cook Time: 6-8 minutes
Total Time: 18 minutes
1/3 cup parmesan cheese, the small crumbles
1 cup panko
1/2 tsp salt
1/2 tsp Italian Seasoning
2 eggs, beaten
1/4 cup flour
3 tilapia fillets
1-2 Tbsp olive oil
1 lemon, cut in half
In a food processor combine the first 4 ingredients and mix for about 45 seconds.
Move the mixture to a large flat dish.
Heat a large pan with 1 Tbsp olive oil over medium heat.
Sprinkle flour over both sides of tilapia.
Then dip into eggs and then place in parmesan cheese and panko mixture.
Turn over to make sure both sides are well coated.
Place all fish into pan.
Add more olive oil when flipping fish.
Cook each side 3-4 minutes.
Top with fresh lemon juice.
*I did not use all of the flour*