Inspired by . . . easy dinners
I've mentioned Penzeys Spices here before. They make, hands down, the best spices ~ ever!
One of my favorite Penzeys blends is called Sunny Paris. I [heart] Sunny Paris on my eggs. Scrambled, sunny side up, doesn't matter, I sprinkle it on! Delicious.
As with most blends, Sunny Paris is a great seasoning for an array of foods.
I'm always looking for ways to make fish more flavorful, so when I saw this recipe in the last Penzeys catalog, using my favorite blend, I knew it would be good.
Baked Tilapia with Sunny Paris
(submitted by Cathy Hubbard)
Prep. time: 5 minutes plus marinating time
Cooking time: 10-15 minutes
Serves: 4
Ingredients:
4 tilapia fillets
4 TB olive oil
2 TB lemon juice (juice of one lemon)
1 cup panko breadcrumbs
2-3 tsp Sunny Paris seasoning
Directions:
Combine the olive oil and lemon juice in a zip-top bag. Add the tilapia and slosh to coat. Let marinate in the refrigerator for 15-60 minutes.
Preheat oven to 425. In a wide, shallow bowl, combine the breadcrumbs and Sunny Paris. Remove the fish from the marinade and place in the bowl, coating both sides of the fish with breading. Place in a baking dish sprayed with non-stick cooking spray. Do not crowd the fillets. Bake at 425 for 10-15 minutes, until the crumbs start to brown on top and around the edges.
This dish turned out light and delicious!
Have a wonder-filled day!
PS If you're wondering, Sunny Paris is hand-mixed from: shallots, chives, green peppercorns, dill weed, basil, tarragon, chervil and bay leaf.
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