Tilapia Oreganata
Hey there. How’s it going today?
Have you done anything new this summer? We have only gone to the campground. Nothing new here. Still loads of fun and time in nature.
Is fish something that you make in your house often? We don’t make fish that often, only because Mr. Table does not like it. Table Jr and myself both eat fish, but sometimes its easier to grill up a chicken breast next to my steak, then baby a piece of fish. I know, Im taking the easy way out. After all the foods that we make all week long, I think I am entitled to easy. At least sometimes.
Salmon, cod and tilapia are a few favorites around here. We also really like smelts, shrimp, clams, and calamari. The list could go on and on. Today I want to share with you just one way we like to make tilapia around here. It has the most amazing rice crumb topping. I just know that you will love it!
Tilapia Oreganata
- 12 oz tilapia filet
- 2-3 large cloves garlic minced
- 1 medium lemon
- 3 Tbsp rice crumbs or gluten free bread crumbs
- 2-3 Tbsp olive oil
- 1 tsp garlic powder
- 3 tsp parsley
- 2 tsp seasoned salt mix plus extra to season both sides of fish
Preheat the oven to 350’F. Grease an oven safe dish, set aside.
Wash and zest the lemon. Slice half into slices to lay on top of the tilapia. Juice the other half for the topping.
In a small bowl, combine garlic, rice crumbs, garlic powder, parsley, salt, zest, and lemon juice. Mix well, add in oil 1 Tbsp at a time, until you have a wet sand like consistency.
Season both sides of the tilapia with seasoned salt mix. Lay in prepared pan.
Spoon the topping evenly over the fish, then top with slices of lemon.
Bake uncovered in preheated oven 35-45 minutes, until the fish is cooked through and the top is brown.
Enjoy!
We really love tilapia like this. Served with plain white rice and sauteed broccoli rabe was just perfect.
What will you serve your tilapia with? Leave us a comment below, or tag us on Instagram @Anges_Table.