Roasted Tilapia with Tomato and Herb Crust

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush with olive oil.

   Tip: Parchment paper prevents sticking and makes cleanup easier.

2. 2

   Pat tilapia fillets dry with paper towels and arrange them on the prepared baking sheet in a single layer.

   Tip: Drying the fish helps it cook evenly and develop a better texture.

3. 3

   In a small bowl, combine diced tomatoes, minced garlic, chopped basil, parsley, 2 tablespoons of olive oil, and lemon juice. Season with half the salt and pepper, then mix gently.

   Tip: Don't overwork the tomato mixture to keep the pieces intact.

4. 4

   In another bowl, whisk together panko breadcrumbs, Parmesan cheese, remaining salt, pepper, and red pepper flakes.

   Tip: The breadcrumb mixture adds a pleasant crunch to contrast the tender fish.

5. 5

   Spoon the tomato mixture evenly over each tilapia fillet, leaving a small border around the edges.

   Tip: Don't overload the fish or the topping may slide off during roasting.

6. 6

   Sprinkle the breadcrumb mixture generously over the tomato topping and drizzle with remaining olive oil.

   Tip: The oil helps the breadcrumbs toast and turn golden.

7. 7

   Roast in the preheated oven for 15-18 minutes, until the fish flakes easily with a fork and the topping is golden brown.

   Tip: Tilapia is delicate; watch carefully to avoid overcooking, which can dry it out.

8. 8

   Remove from oven and let rest for 2 minutes before serving. Garnish with fresh basil if desired.

   Tip: A brief rest allows the flavors to settle and the fish to firm up slightly.