Encrusted Tilapia

bakedtilapia1Don’t you hate it when fish tastes…fishy?? That’s weird…I know. But it’s true. Fishy fish doesn’t make you hungry for dinner, it makes you think of wet cat food. If your local market has it, buy the individually wrapped ones, they are so much better than the frozen bagged ones. I can get a good portion, thick fillet for less than $1.50, perfect and ready dinner for one and have dinner ready in less than 20 minutes… this is sounding better and better right?!

If you’ve ever been a person to scour recipes,  you’ll see a very wide variety of cook times and temps. It’s impossible to make one general recipe for fish because all fillets are not equal! I can’t promote an oven-safe thermometer more…it will make you everyone’s favorite chef! You might think you’re the cook that’s great at ‘eyeballing’ or the ‘touch-test’ but pulling any protein right out of the oven right when it hits that perfect temp, it’s just something that will change how you eat, and appreciate food.

The one I have is fantastic, you can actually set it to beep at certain temps, so I can be multi-tasking and it will go off when it hits whatever temp I set it too, it’s awesome. So what’s the secret to the best baked fish (or any protein for that matter) besides a digital oven thermometer? It’s a wire rack! You’ll never a poorly breaded mess that sticks or breaks away from  your meats again. Yep, that’s it, told you this was easy.

Baked Encrusted Tilapia

1 fillet

1/4 cup of cornflakes, crushed

**1/8 tsp pepper

1/8 tsp paprika

1/8 tsp garlic powder

1/8 tsp onion powder 

1 tsp of grainy mustard (you can substitute egg/yogurt/mayo/ranch for this if mustard isn’t your thing)

a handful of flour


1. Preheat oven to 425

2. Crush your cornflakes in a shallow dish, add in the pepper, paprika, garlic powder, onion powder, give it a couple shakes until the cornflakes and spices mix.

3.Take your thawed fillet and rinse it with water and pat dry.

4. Lightly coat the fish with flour, then cover with your grainy mustard. Place your mustard coated fish into the shallow cornflake mix, toss it around until completely covered.

5.Take your wire rack and place it over the top of a cookie or baking sheet cover with parchment paper or tin foil (easy cleanup). Spritz the wire rack with cook spray to prevent sticking. Place the fish on the wire rack and bake for 12 to 15 minutes or until done (depending on the thickness of your fillet)

6. When you pull it out, it will be deliciously golden brown and full of delicate flavor. Tartar sauce or horseradish is always an acceptable fish pairing! 



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