Gremolata Crusted Tilapia Recipe

This Tilapia recipe is one of my favorite fish dinners. Not only is it very tasty and nutritious, but it's also a great 30 minute meal that can be thrown together last minute. It is paired with a spinach and garlic saute that is also quick and easy to make.
You can use other white fish fillets, such as cod or halibut, but I like using tilapia in this recipe since it has a mild flavor and it is priced well.

Tilapia Facts:

• Tilapia was introduced to American mainland in 1959, but it has a much deeper history in other parts of the world. In fact, it has been farmed in Israel for over 2,500 years.
  
• Some alternate names that have been used for this fish are cherry snapper, sunshine snapper, Nile Snapper, and St. Peter’s fish (since many think this is the fish Peter caught in the Sea of Galilee).
  
• A 3.5 ounce serving of tilapia has:
  98 calories
  18.5 g protein
  52 mg sodium
  no saturated fat or cholesterol
  
• Try to purchase wild tilapia instead of farm raised, since it has a better nutrition value (especially in regards to the Omega 3 fatty acids that we all need)

30 minute meal
(10 minute prep, 15 minute cooking time)

1 slice whole grain bread
1/4 cup loosely packed flat-leaf parsley
1 clove garlic, minced
1/2 teaspoon finely grated lemon peel
1/8 teaspoon ground black pepper
1/4 cup canola mayonnaise*
6 tilapia fillets (about 1 1/2 pounds)
1 teaspoon lemon juice

Preheat oven to 425 degrees F. Place bread into a food processor, and process until small crumbs form. Remove the crumbs and set aside.
Now add the parsley, garlic, lemon peel and pepper into the processor. Process until the mixture is blended. Add the mayonnaise and process until blended.
Place the fillets onto lightly oiled baking sheets. Evenly sprinkle the fillets with lemon juice, and then evenly top with the mayonnaise mixture. Next,sprinkle bread crumbs evenly over fillets. Bake for 15 minutes or until fish flakes with a fork.

Note: Canola Mayonnaise has half the fat of regular mayonnaise and it is better for you. So please try to use it in order to keep this a healthy fish recipe.


Spinach and Garlic Sauté

2 tablespoons olive oil
2 cloves garlic, gently crushed and peeled
10-12 ounces spinach, thick stems trimmed, leaves washed and dried well
salt & freshly ground black pepper, to taste
1 lemon, halved

Heat olive oil to medium heat in a large saucepan. Add garlic and cook until it is golden brown and smells nutty; make sure the garlic doesn’t burn.
Add the spinach, in batches if need be, flipping and stirring, until just barely wilted, about 1 minute. Take the pan off the heat; remove the garlic.
Season the spinach with salt, pepper, and a squeeze of lemon.
Toss and serve immediately.

Return to the dinners section from this tilapia recipe