Panko Parmesan Tilapia with Lemon-Caper Sauce

Here’s a nice fish recipe that’s fancy enough for company. It’s a bit of a patchke, but on these long winter days, especially when things have slowed down somewhat for the holidays, why not try out something a little complicated?

You can easily halve the recipe. If you do, start out with one egg and 2 Tbs. water. You can quickly beat up another egg if you have to.

Ingredients:

1 cup flour
3 large eggs
¼ cup water
1 cup panko breadcrumbs
1 cup grated Parmesan cheese
2 Tbs. parsley flakes
2 lb. boneless skinless tilapia fillets
Kosher salt and pepper to taste
Olive oil for frying
1 cup dry white wine
2 tsp. chopped garlic
Juice of one lemon
2 Tbs. capers
¼ cup chopped fresh parsley or scallions

Directions:

Place the flour in a shallow bowl. Beat the eggs and water in another shallow bowl. In a third shallow bowl, combine the panko crumbs, Parmesan cheese and parsley flakes.

Dredge each piece of fish in the flour, then egg mixture and then the panko mixture. Place coated fillets on a plate in a single layer.

Preheat oven to 325 degrees and line a baking sheet with a few layers of paper towel.

Heat a small amount of olive oil in a large skillet over medium high heat until hot. Add the fish, but do not crowd the pan. Cook the fish on both sides until golden, 3 to 5 minutes per side. Transfer to the baking sheet when cooked and keep warm in the heated oven until all the fillets are cooked.

Make the sauce by adding the garlic to the pan and cooking for 1 minute. Add the wine, lemon juice and capers and cook until the sauce is reduced to about a half-cup. Stir in the parsley or scallions and pour over the fish.

Serves 6

Tags: capers, crusted, lemon-caper tilapia, panko, panko-Parmesan tilapia, Parmesan, tilapia