Pumpkin Seed Encrusted Tilapia
I love serving fish for dinner. It is such a great source of protein and takes almost no time to cook. I had this whole meal ready in only about 40 minutes, and a lot of that time was waiting for the fish to finish in the oven.
I served this unique fish recipe with a side of maple roasted butternut squash and apples with pecans. The fall flavors in the side dish perfectly paired with the pumpkin seed crust on the fish.
The pumpkin seed crust adds a great nutty flavor and crunch to the flaky and tender fish.
I am so excited for you to try this recipe. It is a great weeknight dish that the whole family will enjoy. I've now made this dish multiple times and it is a favorite at my house.
Pumpkin Seed Encrusted Tilapia:
(original recipe from: http://www.skinnytaste.com)
2 tablespoons raw, unsalted pumpkin seeds
2 tablespoons panko breadcrumbs
1 teaspoon dry parsley
salt and pepper
4 tilapia filets
1 teaspoon olive oil
2 garlic cloves, minced
- Preheat the oven to 400° and line a baking sheet with tin foil. Spray the foil with non-stick spray.
- In a food processor, blend the pumpkin seeds, panko, parsley, salt and pepper until fine crumbs form.
- Put the filets onto the baking sheet and brush each with 1/4 teaspoon of oil. Top each filet with the minced garlic and pumpkin seed mixture. Bake for 15 minutes, or until cooked through and serve.