Some of Doug's favorite meals that I make are the easiest to prepare. For example, I could slave over a meal and pour my heart and soul into creating the most perfect meal for hours on end... or I could spend literally five minutes in the kitchen... and he would love it all the same. Hah! Go figure. Well, I'll share one of my little secrets with you: add lemon zest and fresh herbs to practically any protein and you'll be fine.
(Adapted from Elly)
Yield: 2 servings
2 Tilapia Fillets, seasons with salt and pepper
2 Tbsp. Flour
1 Egg, lightly beaten
1 Lemon, divided (zested and set aside)
1/3 C. Bread Crumbs
2 Tbsp. Fresh Parsley, chopped
2 tsp. Fresh Thyme, chopped
1/4 tsp. Garlic Powder
2 Tbsp. Parmesan, freshly grated
Season the tilapia with salt and pepper. Dredge in flour and shake off any excess flour that does not stick to the fish. Lightly beat an egg in a small bowl and mix in juice of half a lemon. In another dish, combine the bread crumbs, parsley, thyme, garlic powder, lemon zest from one lemon, and parmesan. Dip the floured tilapia first in the egg and then into the bread crumb mixture; coat evenly and press to adhere, if necessary. Heat a nonstick skillet over medium heat and add just enough oil to coat the bottom of the pan. Once hot, add the tilapia. Cook for approximately 3-4 minutes per side or until the tilapia is cooked through and flakes with a fork. Cut the remaining half lemon into wedges and serve alongside tilapia.