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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This recipe came from the May 2009 issue of Real Simple magazine. Just made it the other night and it was pretty tasty.... and very easy! I love rosemary but my kids don't so I substituted fresh basil. I think that you could use this breadcrumb topping on any type of fish and can substitute any fresh or dried herbs to your taste. Ingredients:
1 slice white bread, torn into pieces |
1 teaspoon fresh rosemary, chopped or 1/4 teaspoon dried rosemary |
2 tablespoons olive oil |
4 tilapia fillets |
1 tablespoon dijon mustard |
Directions:
1. Heat oven to 400°F In a food processor, pulse the bread, rosemary, and 1 tablespoon of the oil until coarse crumbs form.
2. Place the fish on a baking sheet. Spread the mustard on top and sprinkle with the bread crumbs. Bake until the fish is opaque throughout, 10 to 12 minutes.
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