panko crusted tilapia with salsa verde
For some reason I’ve been thinking about our time in Canada where we had the best fish and chips. But with marathon training in full swing traditional fish and chips is out of the question. So, tonight we are having baked panko crusted tilapia served with salsa verde. Why salsa verde? Basically because we live in Texas and we put salsa on everything. Of course, if your little ones don’t appreciate salsa as much as you may, simply serve theirs with a side of marinara.
This is a quick, easy and healthy dinner that the whole family will enjoy. Serve with baked sweet potato chips (sorry, you’re going to have to wait till Monday for that recipe) and sauteed squash. You can make the salsa verde in advance for an even easier dinner.
panko crusted tilapia with salsa verde serves 4
- 3/4 pound tomatillos (about 7 to 8 tomatillos)
- 1-2 serrano or jalapeno peppers
- 1/2 large onion
- 3 cloves garlic, peeled
- 1 Tbs extra virgin olive oil
- 1/4 cup fresh cilantro, coarsly chopped
- 2 Tbs fresh lime juice
- 1/2 tsp cumin
- 1/4 tsp sea salt
* Just a little note: Please do not put anchovies, chicken broth, green tomatoes, or parsley in salsa verde. It’s an insult to the little old lady in the taco cart down the street from me. She wanted me to let you know.
photo by Chereen Zaki. I’m in love with it.
Preheat oven to 425°. Remove tomatillos from their husks. Wash, dry and set aside.
Remove the stems from the peppers. We like things hot over here. Use as many peppers as you can tolerate.
Chop onion in thirds and set aside.
Place the tomatillos, peppers, onions, and garlic (I crush mine and leave the peel on during roasting and discard later but to make it easier you can just leave the peel off) in a roasting pan. For easier clean up you can always use a foil lined pan. Drizzle everything with oilve oil. Place in oven.
Roast for 25 to 30 minutes or until peppers and tomatillos look like this.
Carefully place tomatillos, peppers, onions and garlic in a blender or food processor. I find salsa is easier to make in a blender. Add cilantro, lime juice, cumin and salt. Don’t forget to place the top on, I always do, and pulse until everything is well blended and pureed.
This can be made in advance up to five days and can be used on almost anything! Forget the caned stuff, this is worth making it yourself.
Now for the fish:
Panko Crusted Tilapia
- 1 1/2 cups of Panko, Panko is also known as Japenese bread crumbs and can be found in the international asile at the market
- 1/2 tsp sea salt
- egg wash (1 egg + 2 Tbs of water beaten together)
- 4 tilapia fillets (can be substituted for cod or halibut)
Preheat oven to 425°.
Put panko on a large plate. Add salt and mix to evenly distribute.
Create a “station” with a plate of tilapia, next to the bowl of egg wash, next to the panko. Dip a tilapia fillet in the egg wash and then place in the panko. Make sure the tilapia is evenly coated with the panko. You might have to press the panko on to get a good coating. Repeat with the remaining fillets.
Place the tilapia on a foil lined baking sheet and place in the oven. Bake for 12 minutes or until lightly golden brown.
Serve with salsa verde on the side. Enjoy!
Goes great with Sweet Potato Chips!