Let's take a poll!
Okay, do you call it "crusted" or "encrusted?" I think I say it both ways. I know for sure I called it "crusted" today when I wrote this recipe
. And I know for sure I've called it "encrusted" once before at a restaurant when I ordered this beef tenderloin ENCRUSTED with Spanish bleu cheese. But the times between then and now, I'm not rightly sure what I call it.
Wait, I was asking you, wasn't I?
Whatever you call it, I love anything and everything crusted. Except nostrils in the winter time. I don't like that crusty business. I'm so going to get edited for saying this.
Today we're encrusting and crusting a popular fish, the tilapia. But but but
. It's not just any old crusting. We're mixing toasted ground almonds and Progresso panko breadcrumbs AND Parmesan cheese and some freshly chopped garden oregano. Crunchidy crunch crunch, dudes.
And you can't ask for anything more glorious when it's served with sautéed garden veggies, peppery watercress and fresh lime slices for that extra ZING that makes you SING.
(I love rhyming.)
Let's get crusty!
Gather up your goods. Tilapia, all-purp flour, almonds, panko, Parmesan cheese, lemon and some veggies of your choice (not pictured: Oregano…someone is forgetful).
Slice up your veggies like soooo. I chose cherry tomatoes and zucchini because my garden is creating them like crazy.
Toast your almonds for a smidge. I just did mine in a toaster oven for about 7 minutes. Then toss them into a food processor. Blitz, blitz, blitz….
Check her out. It SMELLS so good too.
Then you'll just combine it with the Progresso panko breadcrumbs, the grated Parmesan cheese, chopped oregano, and a good pinch of salt and pepper.
Heat a couple of tablespoons of butter in a skillet and sauté your veggies all nice-like.
Then prepare the fish. First, you'll dredge each fillet (seasoned with salt and pepper) through a little bit of flour. Shake off any excess. Then dip it into the beaten egg, then finally into the coating. Press it good on both sides of the fish.
Back in the skillet you'll heat the remaining two tablespoons of butter and sear the fillets for about 3 minutes on each side, until nice and golden brown. Mmmm. And the fish will flake easily once it's done.
Then we plate! I chose watercress as my green because I love the peppery contrast with the crispy fish and the fresh lemon juice on top. Seriously, I did a little jig.
I. Am. Telling. You. Whut.
Who wants to ENCRUST ME?! Wait, that's weird.Bev apologizes for the whole nostril thing. For more musings, visit her blog Bev Cooks and her Tablespoon profile.