Friday, December 9, 2011

garlic encrusted tilapia

I hate boring.
And tilapia, to me, has no taste.
Sooooo, we have to add it :)

Garlic, parsley, oregano, red pepper flakes.
Breadcrumbs to add crunch.
Salt and pepper.
Everything you've already got in your pantry.

Garlic Encrusted Tilapia
Makes 8-10 small filets, serves about 4.
3-4 garlic cloves, minced
1 teaspoon red pepper flakes (if you like it spicy)
1 teaspoon freshly ground black pepper
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 cup unseasoned breadcrumbs
8-10 small tilapia filets, rinsed and dried
Canola or olive oil, for drizzling

Combine garlic, all spices and breadcrumbs in a small bowl.

Drizzle a foil lined sheet pan with the oil and lay the filets on it.

Drizzle with a bit more oil and press the spice mixture on the top to form a crust.

Broil until the fish flakes easily with a fork, about 10 minutes.

Remove to plate and enjoy while hot!

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