Tilapia Milanese
Tilapia Milanese might be just the main course you are searching for. This pescatarian recipe serves 4 and costs $4.57 per serving. One serving contains 758 calories, 50g of protein, and 41g of fat. 10 people were impressed by this recipe. From preparation to the plate, this recipe takes about 40 minutes. This recipe from Foodnetwork requires kosher salt, tilapia fillets, white sandwich bread, and fresh parsley leaves. With a spoonacular score of 85%, this dish is outstanding. Similar recipes include Asparagi alla milanese (Milanese-Style Asparagus), Risotto Milanese-Style (Risottan alla Milanese), and Risotto alla milanese (Milanese-Style Risotto).
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
6 cups baby arugula
3 large eggs
1 cup all-purpose flour
1/3 cup fresh parsley leaves
Kosher salt and freshly ground pepper
Finely grated zest of 1/2 lemon, plus lemon wedges for serving
1 1/2 cups milk
5 to 6 tablespoons extra-virgin olive oil
4 6-ounce tilapia fillets
4 tablespoons unsalted butter
6 slices white sandwich bread, torn into pieces
Equipment:
food processor
bowl
oven
baking sheet
aluminum foil
frying pan
Cooking instruction summary:
Preheat the oven to 425 degrees F. Soak the fish in a bowl with the milk and 2 cups ice, 15 minutes. Meanwhile, mix the flour with 1/2 teaspoon each salt and pepper in a shallow dish. Lightly beat the eggs in another dish. Pulse the bread, parsley, lemon zest and 1/2 teaspoon salt in a food processor until crumbs form, then transfer to a third dish. One at a time, remove the fillets from the milk and dredge in the flour, shaking off the excess. Dip in the eggs, then coat with the breadcrumbs, gently pressing to coat both sides. Transfer to a large plate. Line a baking sheet with foil. Heat 2 tablespoons each olive oil and butter in a large skillet over medium-high heat. Add 2 fillets and cook until golden, about 3 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining 2 fillets, adding 2 more tablespoons each olive oil and butter. Transfer the fish to the oven and bake until cooked through, about 8 minutes. Toss the arugula with the remaining 1 to 2 tablespoons olive oil, and salt and pepper to taste. Serve the fish with the salad and lemon wedges. Photograph by Antonis Achilleos
Step by step:
1. Preheat the oven to 425 degrees F. Soak the fish in a bowl with the milk and 2 cups ice, 15 minutes. Meanwhile, mix the flour with 1/2 teaspoon each salt and pepper in a shallow dish. Lightly beat the eggs in another dish. Pulse the bread, parsley, lemon zest and 1/2 teaspoon salt in a food processor until crumbs form, then transfer to a third dish. One at a time, remove the fillets from the milk and dredge in the flour, shaking off the excess. Dip in the eggs, then coat with the breadcrumbs, gently pressing to coat both sides.
2. Transfer to a large plate. Line a baking sheet with foil.
3. Heat 2 tablespoons each olive oil and butter in a large skillet over medium-high heat.
4. Add 2 fillets and cook until golden, about 3 minutes per side.
5. Transfer to the prepared baking sheet. Repeat with the remaining 2 fillets, adding 2 more tablespoons each olive oil and butter.
6. Transfer the fish to the oven and bake until cooked through, about 8 minutes. Toss the arugula with the remaining 1 to 2 tablespoons olive oil, and salt and pepper to taste.
7. Serve the fish with the salad and lemon wedges.
8. Photograph by Antonis Achilleos
Nutrition Information:
covered percent of daily need
