One of my favorite chefs is Ina Garten. I love watching her show and her recipes always come out perfectly delicious every time. The following recipe for bread crumbs comes from her Mussels with Basil Bread Crumbs. I just decided to use the bread crumbs on top of fresh tilapia fillets instead of on mussels. And it was a great choice. The tilapia is a very mild white fish and when cooked, just flakes with a fork and melts in your mouth. The bread crumbs, with the basil and lemon and pine nuts, add so much flavor. This is a quick, easy meal that I know you will enjoy.
Total Time: 25 minutes
6 slices whole wheat bread, crusts removed, cubed, and toasted
1 Tablespoon minced garlic (about 3 cloves)
1/8 cup olive oil plus more for drizzling
1 Tablespoon freshly squeezed lemon juice
4 sun-dried tomato halves in oil, drained and roughly chopped
1/2 cup fresh basil leaves, roughly chopped and lightly packed
Salt and pepper
1/8 cup pine nuts, toasted
nonstick cooking spray
4 tilapia fillets
1. Preheat oven to 375.
2. Combine the bread cubes, garlic, olive oil and lemon juice in a food processor and pulse a few times to make coarse crumbs. Add the sun-dried tomatoes, basil, salt and pepper and pulse to combine. Add the pine nuts and pulse a few times to combine but not to chop the nuts.
3. Line a rimmed baking sheet with foil and spray with nonstick cooking spray. Place the tilapia fillets on the baking sheet and evenly top each piece of fish with the bread crumbs. Drizzle with olive oil and bake for 15-18 minutes or until fish is white and flakes with a fork.