A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Garlic-Herb-Crusted Tilapia
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- #59784
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1/4 cup thinly sliced garlic
1 teaspoon minced fresh thyme
1/2 teaspoon sea salt
2 tablespoons whole wheat bread crumbs
1 teaspoon minced fresh chervil
4 (6-ounces each) tilapia or red snapper fillets
1 teaspoon minced fresh tarragon
1 teaspoon minced fresh oregano
2 lemons
directions
Preheat the oven to 275 degrees F.
Toss the garlic with the salt and place on a nonstick baking tray. Roast for 30 to 35 minutes until dry.
In a small food processor, puree the garlic with the bread crumbs and herbs. Keep in a sealed container in a cool area until ready to use.
Lightly dredge both sides of the fish fillets with the garlic-herb puree. Spray a nonstick skillet with canola oil spray. Cook the fish over medium-low heat, 3 to 4 minutes on each side. Check the center of each fillet to see if it is cooked through. If the fillets are thick, they can be finished in a 350 degrees F oven for several minutes. Serve with 1/2 lemon on each plate.
added by
myrtleskies
nutrition data
132 calories, 1 grams fat, 8 grams carbohydrates, 24 grams protein per serving. This recipe is low in fat.
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reviews & comments
November 9, 2011
The end result of the recipe wasn't bad but I'm marking it down because of the method. I love the idea of the roasted garlic, but the way of doing it just didn't work well. The garlic never really got to the consistency I believe was needed. When you blend it with the bread crumbs it turned into a gooey mess. There was no way to "dredge" the fish in it. I spread it on. That said, the fish tasted good when done, but the presentation wasn't as nice as I think it could have been. I'd roast the garlic as a whole head (or cheat and buy pre-roasted garlic) which produces a much creamier texture.