Parmesan Crusted Tilapia Dish

Tilapia baked in a crunchy parmesan, cornmeal and panko crust with a hint of basil. Add a squeeze of lemon at the table for a bright, sour edge that Richberry turns sweet for a while.

Total time: 35 min
Servings: 2
Calories per serving: ≈ 460

Real ingredients
Sour turns sweet
Made to share

Seared white fish fillet topped with chunky tomato and olive sauce on a bed of yellow rice, with oregano leaves — Crunchy. Cheesy. Golden.

Ingredients

6 oz tilapia fillets
¼ cup self-rising flour
4 tablespoons grated parmesan cheese, divided
¼ teaspoon salt
¼ teaspoon black pepper
⅓ cup panko breadcrumbs
½ tablespoon basil
1 cup white cornmeal
2 large egg whites
Non-stick cooking spray for the baking sheet

How to make it

Heat the oven
Heat the oven to 450°F (230°C) and grease a baking sheet with non-stick cooking spray.
Make the two coatings
Sift the flour, half the parmesan, the salt and pepper into a large bowl. In a second bowl, mix the breadcrumbs, basil, cornmeal and remaining parmesan.
Coat the fish
Whisk the egg whites until foamy. Dip the tilapia in the flour mixture, then the egg whites, and finally press it into the cornmeal mixture.
Bake the fish
Lay the coated fillets on the baking sheet and bake for 20 minutes.

The Richberry difference

A naturally brighter taste

Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.

Learn more about Richberry