Parmesan crusted tilapia

Parmesan crusted tilapia
 
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Ingredients
  • 3-4 tilapia fillets, depending on size
  • ¼ cup breadcrumbs or ¼ cup crushed Ritz cracker
  • ¼ cup grated parmesan cheese
  • 1 tablespoon italian seasoning
  • 1 teaspoon garlic powder
  • 1 tablespoon lemon juice
  • salt
  • pepper
  • garlic powder
  • olive oil
Instructions
  1. Thaw and wash tilapia fillets if frozen. Pat dry on paper towels.
  2. Combine crumbs, parmesan, italian seasoning and garlic powder on a plate, mixing well.
  3. On a different plate, pour 1 tbsp lemon juice.
  4. Working 1 at a time, place a fillet on the plate in the lemon juice, sprinkle with desired amount of kosher salt (be careful about how much salt is in your parmesan, crumbs, and other seasonings), black pepper, and garlic powder. Turn the fillet over in the lemon juice and sprinkle seasoning on the other side.
  5. Dredge fillet in the parmesan mixture patting it all over to coat.
  6. Place in an oiled baking dish, repeat with remaining fillets.
  7. Sprinkle a little lemon juice over fillets and drizzle or spray them lightly with olive oil.
  8. Bake at 425ºF for about 20 minutes or until they easily flake with a fork and edges are browning (you can sprinkle some more parmesan on top if desired). You can also bake these faster at 450ºF.

 

Mustard pork chops

Mustard pork chops
 
Author: 
Ingredients
  • 2 pork chops, about 1-pound total weight
  • 2 teaspoons infused oil
  • ½ cup hard cider
  • 1 tablespoon grain mustard
  • ⅓ cup heavy cream
Instructions
  1. Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.
  2. Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.
  3. Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.
  4. Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.