Mold Detox Friendly Crispy Parmesan Tilapia
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Learn more →Ingredients
4 servings
- 4 tilapia fillets (about 6 oz each)
- ½ cup gluten free breadcrumbs
- ½ cup finely grated parmesan cheese
Chef's tipGrate it before measuring; a parmesan rind won't work here. - 1 tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 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 dried oregano
- 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.
- ½ tsp salt
- 2 large eggs
- 3 tbsp garlic-infused oil, divided
For serving
- 2 tbsp scallion tops, thinly sliced (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Pat the tilapia fillets dry with paper towels and set aside.
- 2
In a shallow dish, whisk together the gluten free breadcrumbs, Parmesan, smoked paprika, dried oregano, salt, and black pepper until evenly combined.
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