I saw the Tilapia Al Forno recipe in the Wegman’s Menu Magazine and thought it sounded quick and tasty. Al forno means “from the oven” and the recipe only called for 3 things; basting oil, panko bread crumbs and fish. It also boasted being ready in 7-12 minutes. I prepared some simple Brussels sprouts and a Mediterranean side salad to accompany the crispy topped moist white fillet. Not sure if you like Brussels Sprouts? Give them a go and comment below your final thoughts. When roasted they have a wonderful sweet flavor that we love. Not to mention they are healthful cruciferous veggies; packed with fiber, phytochemicals and vitamins like K & C (could lower your risk for cancers). I also think they are super cute and I’m pretty sure I would have loved them as a kid; it’s like eating a whole cabbage in one little bite. Take that Peter Rabbit!
|Tilapia Al Forno with Crispy Roasted Brussels Sprouts||
- 2 Tilapia Fillets
- olive oil
- Salt and pepper
- Pinch of Herbs (thyme, basil, garlic)
- 1/3 cup Panko breadcrumbs (Ian’s Whole Wheat)
- Brussels Sprouts
- 1 lb. cleaned and halved or quartered Brussels Sprouts (wash, trim bottoms and any bruised leaves, cut in half or fourths)
- Olive oil
- Salt & Pepper
- Olive bar accouterments (olives, roasted red peppers, feta,)
- Preheat oven to 350 degrees.
- Put Brussels Sprouts in bowl, spray with olive oil, season with salt & pepper.
- Spread on baking sheet, spray with more olive oil if needed.
- Bake 25-30 minutes, turning with spatula at about 15 minutes.
- Turn oven up to 450 degrees.
- Spray broiler pan with olive oil. Season tilapia with salt and pepper and place on pan.
- Mix panko and pinch of desired herbs in small bowl, drizzle about 1-2 tablespoons olive oil over and mix to combine.
- Spoon half of mixture on top of each fillet.
- Bake about 8 min or until a thermometer inserted into the thickest part of the fish has reached 130 degrees.