Mold Detox Friendly Classic Parmesan Crusted Tilapia
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Learn more →Ingredients
4 servings
- 4 tilapia fillets (about 6 oz each)
- ½ cup finely grated parmesan cheese
Chef's tipGrate it before measuring; a parmesan rind won't work here. - ⅓ cup plain breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ½ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 2 large eggs
- 3 tbsp olive oil
For serving
- lemon wedges, for serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the tilapia fillets dry with paper towels and set aside. In a shallow dish, whisk together the Parmesan, breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly combined. In a second shallow dish, beat the eggs until smooth.
- 2
Working one fillet at a time, dip the tilapia into the beaten egg, letting any excess drip off, then press it firmly into the Parmesan-breadcrumb mixture, coating both sides and the edges. Set the coated fillets on a plate.
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