- 8 Roma (plum) tomatoes, diced – although regular tomatoes will work fine
- 3–4 cloves garlic, minced
- 1/8 cup extra virgin olive oil
- 1 teaspoon salt
- 30 turns fresh ground pepper or to taste
- ½ cup (packed) chopped basil
- 1 cup Panko (Japanese-style) breadcrumbs
- 1 cup seasoned bread crumbs
- Zest of 2 lemons
- 4 heaping tablespoons of finely grated Pecorino Romano cheese
- 1 tablespoon chopped fresh flat-leaf parsley
- 10–15 turns fresh ground pepper
- 3 tablespoon extra virgin olive oil, divided
- 4 boneless Tilapia fillets
- 1 tablespoon butter
- In medium bowl, mix together first six ingredients for topping mixture. Cover and refrigerate for several hours or overnight.
- After topping has marinated for at least 3 hours, take out of fridge and bring to room tempurature while you make the rest of the dish.
- In large bowl, mix together Panko and seasoned breadcrumbs, lemon zest, Pecorino Romano, parsley and pepper.
- Preheat large nonstick skillet over medium heat and add 2 tablespoons of olive oil and butter to pan. Swirl pan around so oil and butter covers the bottom of the pan.
- Brush fish fillets with some olive oil and submerge in breading mixture. Really coat it and press it in to get several layers of the mixture to stick.
- Sear fish in skillet and cook for about 3-4 minutes per side. Before flipping over, make sure it is nicely brown on the bottom. This will depend on your stove and pan so cooking times are estimates.
You won’t be able to fit all your fish in the pan so you can either have several pans going or do what I did – heat oven to the lowest “warm” setting and put cooked fish on an oven-safe plate in the oven while the others were cooking.
- Serve topped with tomato basil mixture. Serve with lemon wedges if desired. Goes great with white rice – especially when the topping starts mixing into the rice!
Leftover topping can be used to make this Bruchetta recipe. You basically will have it completely made except a French baguette or similar type bread.
You can also add this topping to other types of fish or chicken!
More great recipes at www.thekitchensnob.com