Good Eats: Parmesan-Crusted Tilapia

Tonight’s dinner: parmesan-crusted tilapia, herb couscous, balsamic-roasted veggies, and green salad. I know this doesn’t fall into the category of cake (or even death), but it was delicious and worthy of a close-up all its own. The super-easy fish recipe and a few more pics can be found after the jump.

Balsamic-roasted veggies, Trader Joe’s finest! These are seriously amazing. My only complaint is that the mix includes mushrooms, but fortunately I have a fungus appreciator in the house so they don’t go to waste.
The fish recipe is one of Jamie Oliver’s. It’s fast and simple and really, really good. I used tilapia, but any mild white fish should work. Take several thinly-sliced fish fillets, and heat a large saucepan till it’s very hot. Season about 1/4 cup of flour with salt and pepper, whisk an egg in a bowl, and finely grate about 2 ounces of fresh parm. (I used my Pampered Chef microplane, which is fantastic. The resulting parm flakes were so soft, they melted in the mouth. It was like eating parmesan clouds! Ahem, anyhow.) Put a little oil in the hot skillet. Dredge the fillets in flour, dip them in the egg, and press the cheese into both sides. Cook for a few minutes on each side, until golden brown and crispy. The cheese forms a savory crust on the outside of the tender fish, making this a great recipe for people who don’t love fish’s taste or texture–the parmesan is definitely the overriding texture and flavor in this dish.

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