Tilapia Oreganata
4 Fresh Tilapia fillets
1 Cup Seasoned bread crumbs
½ Cup Pecorino-Romano grated
2 Tbsp Fresh Parsley chopped
4 Cloves roasted garlic
2 tsp Dried oregano
2 tsp Garlic powder
2 Tbsp Extra virgin olive oil
1 Cup Pinot Grigio)
½ Fresh lemon, juiced
4 Tbsp Butter, melted
1/8 tsp Kosher salt
1/2 tsp Black pepper
Preheat oven to 350F
Pat your fillets dry, Rub 2 cloves of roasted garlic into each fillet, The garlic will melt right into the flesh. Don’t be too rough though, you’ll smoosh the flesh…
Drizzle some olive oil in a glass baking dish, large enough to hold all of the fish. Pour the wine into glass dish.
Crumb mix:
Combine breadcrumbs, cheese, oregano, garlic powder, salt, pepper, and parsley (save a little parsley for garnish)
Mix it all up
Now add the lemon juice and olive oil
Stir
Mixture should be crumbly NOT pasty
Lightly pack the crumb mix on top of fillets
Drizzle the melted butter directly over the fillets
Bake uncovered in a 350F oven for ~20mins
Check after 15mins by pulling at the flesh with a fork
Flesh will flake off in layers when cooked
Crumbs should take on a nice golden color
Serve Tilapia over a bed of sautéed spinach and sprinkle rest of parsley on top.
