• Lulu Perez

Parmesan Crusted Fish Fillet with Parmesan Cream Sauce

Back in the day, Eric and I used to go on dinner dates to Red Lobster. What's not to love about Red Lobster?! Their cheddar biscuits, pastas, grilled seafood, side salads, soups, etc. Basically everything is always soooo delicious. I used to always order parmesan crusted tilapia with broccoli and a baked potato. It was my all time favorite thing to order. They topped it with a parmesan cream sauce and it was just very satisfying.

So, I decided to re create that dish to make at home. The best part about this dish is that it makes a great meal prep for the week. Anytime I can change up my meal prep proteins, I'm going to do it and I am going to make it delicious and versatile. A protein that can go with any kind of side. Whether it be white rice, broccoli, baked potato, salad, soup, etc.

Anything crusted parmesan is always so delicious! You can never go wrong!

This recipe is baked, so its less greasy.

I made mine with catfish. I feel that catfish is more juicy and meaty, compared to tilapia. However, it can be made with tilapia!

The fish is light, flaky, cheesy, and slightly crunchy from the coating.

Enjoy!




Parmesan Crusted Fish Fillets with Parmesan Cream Sauce


Ingredients

  • 6 catfish or tilapia fillets

  • 2 eggs

  • ½ cup Italian Breadcrumbs

  • ½ cup panko

  • ¼ cup grated parmesan

  • ½ tsp smoked paprika

  • ½ tsp Kosher salt

  • ½ tsp fresh cracked pepper


Parmesan cream sauce

  • ⅔ cup heavy cream

  • ¼ cup milk

  • 1 tbsp butter

  • 1 tbsp flour

  • ½ cup grated parmesan

  • ¼ tsp fresh cracked pepper



Directions

  1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

  2. To prepare dredging station: Pat dry fillets and season with salt and pepper, whisk the 2 eggs and a dash of water plus a pinch of salt and pepper in a semi flat bowl. In another flat wide bowl or small baking sheet combine the italian breadcrumbs, panko, grated parmesan, paprika, salt and pepper.

  3. Take one fish fillet, dip and coat egg wash on both sides, then place the fish in the dry mixture and pat on both sides so both sides are coated. After, place on the baking sheet. Repeat until all fish fillets are placed on the baking sheet.

  4. Drizzle the parmesan crusted fish with olive oil.

  5. Place in the oven and bake for 15-18 minutes.

  6. Meanwhile, melt the butter in a small sauce pot then add the flour and whisk until the flour is combined with the butter. Flour should cook down and turn to golden color. Add the heavy cream and milk slowly while continuing whisking for about 5 minutes until slightly thickens. Add the parmesan cheese and fresh cracked pepper, let simmer for 1 or 2 minutes. Turn the heat off.

  7. Ready to serve. Garnish with chopped parsley, grated parmesan and a lemon wedge.






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