Oven-Fried Tilapia with Basil-Lemon Butter

Oven-Fried Tilapia with Basil-Lemon Butter: Oven-fried tilapia fillets get a fabulous boost of flavor from a simple sauce made with butter, garlic, lemon and fresh basil.

This super-simple recipe is the perfect choice for dressing up any mild-flavored fish fillet. We chose tilapia and oven-fried the breadcrumb-crusted fillets, finishing them with a flavorful "baste" made from butter, garlic, freshly squeezed lemon juice and fresh basil. Serve with simple sides like mashed potatoes and oven-roasted zucchini.


Oven-Fried Tilapia with Basil-Lemon Butter

  • Ingredients:
  • 4 tilapia fillets (1-1/4 to 1-1/2 lbs)
  • 1/2 cup flour
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 egg, lightly beaten
  • 1 tablespoon milk
  • 1 cup dry breadcrumbs
  • 4 tablespoons butter
  • 2 cloves garlic, very finely chopped
  • 3 tablespoons freshly squeezed lemon juice
  • 1/4 cup chiffonade of fresh basil, tightly packed
  • 4 teaspoons freshly grated parmesan cheese
  • Lemon wedges for garnish

Preparation:
Preheat the oven to 400°F and coat a shallow baking pan with cooking spray.

Combine the flour, salt and a few grinds of black pepper and spread the mixture on a dinner plate. Dredge the fish fillets in the flour mixture and shake off the excess.

Whisk the egg and milk together in a pie plate or shallow dish. Spread the breadcrumbs on a dinner plate. Dip the floured fish into the egg mixture, then coat with the crumbs, pressing gently to be sure they adhere well.

Arrange the fillets on the prepared baking pan in a single layer and coat them lightly with cooking spray. Bake for 7 minutes.

While the fish is baking, melt the butter in a saucepan over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the lemon juice and basil and remove from the heat.

Remove the fish from the oven and spoon the butter mixture evenly over the fillets. Sprinkle with the grated cheese, return to the oven and bake for an additional 3 minutes.

Makes 4 servings

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