Herb Crusted Tilapia with Roasted Fingerling Potatoes and Heirloom Tomato Salad

  • Fingerling PotatoesHerb Crusted Tilapia 1
  • 1 Tilapia – Fileted
  • Crust:
  • ½ cup panko bread crumbs
  • lemon basil – finely chopped
  • 1 egg – beaten

 

Lemon Basil Aioli Sauce:

  • ½ cup lemon basilHerb Crusted Tilapia Sauce 2
  • 3 cloves garlic
  • 2 tbsp. hemp seed hearts
  • 1 lemon zest and juice
  • 1 cup mayonnaise
  • salt
  • pepper
Heirloom Tomato Salad:

  • 1 clove garlic slicedHerb Crusted Tilapia Tomatoe Salad 3
  • 1 Cherokee Purple tomato – your favorite heirloom
  • 10-12 lemon basil leaves – torn or roughly chopped
  • 2 tsp. red wine vinegar
  • 1 tbsp. olive oil
  • salt
  • pepper

 

Potatoes

Boil in water until done, cool, half and roast in butter until crispy and golden brown.

Lemon Basil Aioli Sauce

Mix lemon basil, garlic, hemp seed hearts, lemon zest and juice and mayonnaise in food processor or blender until smooth, salt and pepper to taste.

Herb Crusted Tilapia

Beat one egg. Mix ½ cup panko bread crumbs with finely chopped lemon basil.  Dip filet in egg coating both sides then into the bread crumb mixture.  Sprinkle and press extra bread crumbs on top.  Pan fry over med-high heat to brown on each side.  Put in the oven and bake at 400° until it flakes with a fork in at the thickest point.

Hierloom Tomato Salad

Slice your favorite heirloom tomato into large pieces and mix with chopped lemon basil leaves, sliced garlic, red wine vinegar, and olive oil then salt and pepper to taste.  Mix and enjoy with your herb crusted tilapia and roasted fingerling potatoes!

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