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Please fave and comment on the original submission here: http://www.furaffinity.net/view/5920943/
Fantastic fish for the eating, fufilling and fragrant from the kitchens of
slug
Parmesan Crusted Tilapia with Tomato Cream Sauce
You will need:
olive oil
2 cloves of garlic
12 cherry tomatoes
1/2 cup regular whipping cream
2 tilapia fillets, thawed
salt
1/4 cup flour
1 egg, beaten
1/2 cup shredded parmesan and romano blend
1/2 cup panko breadcrumbs
1/2 package linguine
Mince your garlic cloves and halve all your tomatoes. Heat about 1 tbsp. of olive oil in a small skillet or saucepan over medium heat. Add your garlic and sautee for 1-2 minutes. Add your tomatoes and cook for another 2 minutes. Reduce the heat to medium-low and add your whipping cream. Let that simmer for about 15 minutes. Add salt as desired.
Cook linguine according to package directions and drizzle it with olive oil. Set aside.
Set up three plates: one with the flour, one with the beaten egg, and the last one with the cheese blend and breadcrumbs mixed in together. Salt either side of your fish fillets, dredging them first in the flour, then in the egg, and finally in the breadcrumb and cheese mixture. Make sure to pack the cheese/breadcrumb mixture on and coat it as thoroughly as possible.
Heat another couple tablespoons of olive oil in a large skillet, and gently lay your fish in it and fry them about 3-4 minutes on each side.
Drop one of your freshly-fried, perfectly golden fillets onto the kitchen floor. Mourn briefly.
Top a plate with linguine, the cream sauce, and the fish. Add more sauce and cheese as desired.
Enjoy!
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5920943/
Allergy warning – recipe contains fish & dairy products
Fantastic fish for the eating, fufilling and fragrant from the kitchens of
slug ******************************Parmesan Crusted Tilapia with Tomato Cream Sauce
You will need:
olive oil
2 cloves of garlic
12 cherry tomatoes
1/2 cup regular whipping cream
2 tilapia fillets, thawed
salt
1/4 cup flour
1 egg, beaten
1/2 cup shredded parmesan and romano blend
1/2 cup panko breadcrumbs
1/2 package linguine
Mince your garlic cloves and halve all your tomatoes. Heat about 1 tbsp. of olive oil in a small skillet or saucepan over medium heat. Add your garlic and sautee for 1-2 minutes. Add your tomatoes and cook for another 2 minutes. Reduce the heat to medium-low and add your whipping cream. Let that simmer for about 15 minutes. Add salt as desired.
Cook linguine according to package directions and drizzle it with olive oil. Set aside.
Set up three plates: one with the flour, one with the beaten egg, and the last one with the cheese blend and breadcrumbs mixed in together. Salt either side of your fish fillets, dredging them first in the flour, then in the egg, and finally in the breadcrumb and cheese mixture. Make sure to pack the cheese/breadcrumb mixture on and coat it as thoroughly as possible.
Heat another couple tablespoons of olive oil in a large skillet, and gently lay your fish in it and fry them about 3-4 minutes on each side.
Drop one of your freshly-fried, perfectly golden fillets onto the kitchen floor. Mourn briefly.
Top a plate with linguine, the cream sauce, and the fish. Add more sauce and cheese as desired.
Enjoy!
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/5920943/
Allergy warning – recipe contains fish & dairy products
Category Photography / Tutorials
Species Unspecified / Any
Size 798 x 779px
File Size 454 kB
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