Quick & Easy Dinner

cilantro encrusted tilapia-1.jpgHi all – Spring is in the air today and I am desperately trying to get back on the bandwagon of posting more recipes but don’t want to give you the same ‘ol, same ‘ol that’s already in the cookbook so I have been climbing back on the horse and getting myself back into the kitchen when there is a few spare moments.

We have been on the road literally every evening and the allure of pulling into a restaurant has tried to win me over more than a few times so my plan for this week has been to figure out fast and easy meals that frees me up to get other things done and ready before we hit the road and are on to our evening travels.

Made this last night after a trip to Sprouts that is now just a few hops, skips and a jump away from the house.  I went in for 4 things came out with a full basket!  Sort of dangerous but makes me so happy to walk into a store that is primarily made up of fresh food so I can’t resist myself and so many random new ideas flooded me yesterday so I figured I had better take advantage before a drought hits again!

This recipe takes 5 minutes to put together and only takes 15-20 minutes to bake in the oven so it’s super quick and easy.

Cilantro Encrusted Tilapia


  • 6 portion size filets of Tilapia, patted dry (usually 2-3″ wide and about 4-6″ in length)
  • 2 eggs, beaten
  • 2 Whole Garlic Cloves
  • 1/2 bunch of Cilantro
  • 4 slices of bread (use whatever kind you like, whole grain, sprouted, gluten-free, etc.  It’s up to you.  I used oat-nut bread for mine)
  • 1/2 tsp. Kosher Salt
  • 1/2 tsp. Ground Pepper
  • 2 Tbsp. Butter, melted
  • Olive Oil for drizzling
  • Sprinkle of Salt and Pepper
  • 1/2 Whole Lemon
  •  lemon wedges to serve


  1. Preheat the oven to 400.
  2. Line baking sheet with parchment paper.
  3. Pat both sides of Tilapia completely dry and lay out onto baking sheet.
  4. Add 2 eggs to a shallow bowl and beat with a fork.  Set aside.
  5. In the bowl of a food processor (if you don’t have a food processor, you can always use a blender but you will have to process each slice of bread separately.), add in garlic cloves, 1/2 bunch of Cilantro, stems included, 4 slices of bread, salt and pepper and melted butter.  Pulse until coarsely ground.  Divide crumbs up evenly into 2 shallow bowls.
  6. Why 2 bowls?  If you have ever dipped anything wet into a bowl of crumbs, it sticks like crazy and as you go along, you end up getting a mound of wet, clumpy goop that no longer adheres to the protein. One bowl is used for the bottom of the filet and then you reach into the 2nd bowl and using your other hand, transfer the dry crumbs to the top of the other filet, keeping one bowl completely dry and free from the wet fish.
  7. Take a Tilapia filet using your left hand, dip into egg mixture and then lay into 1st bowl of crumbs.  Still using your left hand (I know I may be challenging you predominately right-handed folks out there!), press filet down so crumbs adhere to bottom of filet.
  8. With your dry and clean right hand, grab a handful of crumbs from the 2nd bowl and sprinkle evenly onto top of filet and gently press down using with your left hand. The point is to keep one of your hands dry so the 2nd bowl of crumbs doesn’t get wet and clumpy. = )
  9. Transfer encrusted filet to baking sheet.  Repeat process with remaining filets.
  10. Drizzle tops of each filet with 1-2 tsp. of Olive Oil and sprinkle lightly with salt and pepper.
  11. Bake the fish for approximately 15-18 minutes, or until golden brown.  To test if fish is done, you can take a fork to the middle of the filet and it should easily separate.
  12. Remove from oven and squeeze 1/2 lemon over top of filets.
  13. Serve along with peas or any veggies you can get your family to eat!

Dinner in less than a 1/2 hour from start to finish!  Love this ’cause it frees you to do other things for a few minutes while it’s baking in the oven and dinner is done in no time at all.  Now, that’s my kind of dinner! Hope you enjoy!



P.S.  For those of you who don’t get my Facebook posts, I am headed to pick up more farm eggs today so am happy to add to the order if you would like some.  Just email me at prechtel@hotmail.com by 11 am today with how many dozen you would like.  They are $3.50/dozen.  Like I’ve mentioned before, all proceeds go directly to their son who is raising money for college.

happy easter 2016 elayne prechtel-8.jpg

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