{TASTY TUESDAY} Crispy Baked Tilapia with Fried Corn

Crispy Baked Tilapia

This baked tilapia recipe has a nice crisp coating that makes the fish taste almost fried, but it isn't. The topping is a mixture of Panko (Japanese bread crumbs), crushed potato chips and grated Parmesan cheese, giving this tilapia recipe a nice flaky texture. Serve with fried corn.

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Makes 4 servings.

Ingredients:

• 3 medium leeks, washed and chopped (white and light green parts)

• 1 medium red bell pepper, seeded and diced

• 1 clove garlic, minced

• 1 tsp. olive oil

• 1-1/2 lbs. tilapia

• kosher salt and freshly-ground black pepper

• 1 cup Panko (Japanese bread crumbs)

• 1/2 cup crushed potato chips

• 1/2 cup grated Parmesan cheese

• 2 Tbsp. butter, melted

Preparation:

1. Preheat oven to 425 degrees F. Coat a 9 x 13 baking dish with cooking spray.

2. Toss leeks, red peppers, garlic and olive oil together. Spread out in an even layer in baking dish.

3. Place fish on top of vegetables. Season with salt and pepper.

4. Toss Panko, potato chips, Parmesan cheese and butter together. Sprinkle evenly over fish, pressing lightly into the fish to form a loose crust.

5. Bake 20-25 minutes until fish flakes easily with a fork.

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Fried Corn

Fried corn is an excellent side dish for everything from burgers to Steak Fajitas.

If corn is in season, fresh corn is delicious in this fried corn recipe. You'll need about 6 ears (shucked, corn cut off the cob).

If you don't have prosciutto, substitute bacon. Just leave out the olive oil, and saute the peppers and onions in the bacon fat instead.

Ingredients:

• 2 Tbsp. olive oil

• 3-4 slices prosciutto (or bacon -- if using bacon, omit the olive oil)

• 1 small green pepper, diced

• 1 small red pepper, diced

• 1/2 cup diced onion

• 16 oz. frozen corn or 2 cups fresh corn, shucked and cut off the cob

• kosher salt and freshly-ground black pepper, to taste

Preparation:

1. Heat olive oil in a large skillet over medium-high heat.

2. Chop prosciutto into bite-sized pieces. Add to the hot oil. Fry 1-2 minutes until crispy. Remove from skillet and let drain on paper towels.

3.Add green peppers, red peppers and onions to the skillet. Saute 3-4 minutes until vegetables are softened.


4.Add corn. Saute until corn is glistening and tender, another 3 minutes.

5.Return prosciutto to the pan. Stir. Season with salt and pepper to taste.