I used to love breadcrumb-crusted fish way back before I went gluten-free. A few weeks ago I decided to try substituting cornmeal for breadcrumbs, and this is the result. It is, I think, the best fish I have ever cooked. It takes about five minutes to prepare and fifteen minutes to bake. Your bread-eating friends will have no idea what’s hit them.
Legitimately the best fish I’ve ever made:
- 5 tilapia fillets (I used frozen fillets, which I defrosted by soaking the package in hot water)
- 1/2 cup cornmeal
- 1/2 cup grated Parmesan cheese (Pecorino Romano works, too)
- 1/4 cup sundried tomatoes (the dry kind–if you’ve got the ones soaked in oil, remove them from the oil and pat them dry), chopped small
- 3-4 cloves of garlic, crushed or chopped small
- Juice of one very juicy lemon
- 1/2 tsp Italian seasoning or similar spice blend
- 1/2 tsp salt
- A few shakes of black pepper
- Olive oil for greasing the baking sheet and for a thin coat over the fish
Grease a baking sheet with some olive oil and place your fillets on the sheet. Drizzle some olive oil on the fillets as well, and use your fingers to spread the oil evenly over the surfaces of the fish. Combine the remaining ingredients evenly in a bowl to form a breading that is slightly wet. Use a spoon and your fingers to press the breading into a crust on top of each fillet. Bake the fillets at 425°F for 15 minutes and enjoy! Serves five (or four hungry) friends.
PhD Kitchen 