Corn Bread Tilapia Fish

Prepare this corn bread tilapia fish as a festive dish with some colorful vegetables on the side, or even over pasta for a slightly more romantic touch.

 

Ingredients

 

  • 4 boneless, skinless tilapia fish fillets (about 6 ounces each, 1 to 1¼ inches at thickest)
  • 1/3 cup prepared Italian dressing
  • 2/3 cup coarse crumbs (approximately 1 large cornbread muffin)
  • 1 lemon (can be substituted with 3 tablespoons lemon juice)
  • salt and pepper to taste



Instructions

 

  1. First, set the oven to preheat for 400°F (204°C).
  2. While the oven is preheating, prepare a glass baking dish using cooking-oil spray.
  3. Next, carefully put the filets in the baking dish.
  4. Season the filets with the salt and pepper (see notes), followed by evenly distributing the dressing.
  5. Sprinkle the prepared cornbread crumbs over the fish.
  6. Put the filets into the oven for 15 to 20 minutes, or until the crumbs are slightly browned and the dressing begins to bubble at the edges. The fish is done when it easily flakes when a fork is pressed into it.
  7. In the meantime, prepare the lemon by cutting it into four parts.
  8. Remove the fish from the oven. Squeeze a lemon quarter over each of the filets. Serve immediately.



Notes


Cut any filets in half that seem overly large. Any parts that remain thick should not be layered.

Serves 4