Parmesan Potato Crusted Tilapia

Instant potatoes are not good for making mashed potatoes; they are bland and mealy.  They are however useful for thickening soups, as a filler in meatloaf, a good addition to crab cakes, for making homemade gnocchi and for breading.  I tried using them to coat tilapia fillets.   Success! 

Servings: 4-6

Time:  Prep: 10 minutes   Cooking:  12-14 minutes

Hardware:  Measuring spoons and cups, a fork, 2 large shallow bowls**, non-stick foil, a baking sheet, a large spatula

Ingredients:

• 1 cup instant potato flakes
• ½ cup bread crumbs
• ½ cup grated parmesan cheese
• 1 tablespoon Italian seasoning 
• ½ teaspoon garlic powder
• S&P to taste
• 1 cup plain yogurt
• 1 egg
• 1 pound tilapia fillets
• Cooking spray

Crispy, crunchy joy!

1. Preheat the oven to 450°.
2. Rinse the fish in clean water and pat dry.  Cut into serving sizes. Liberally salt and pepper.
3. Mix the potatoes, crumbs, cheese, and seasonings in a bowl.
4. Beat the egg and yogurt together in the other bowl.
5. Line the baking sheet with foil and spray with cooking spray.
6. Dip each fillet into the yogurt mixture, then into the crumb mixture.
7. Place the fish onto the prepared baking sheet.  Spray lightly with cooking spray.
8. Bake the fish for 7 minutes and then turn with the spatula.
9. Bake for 5-7 minutes on the second side depending on the thickness of the fillets.  Be careful to not over cook the fish.  It is done when it is opaque and flakes easily.

Serve with risotto, steamed veggies, and garlic bread. Offer your guests lemon caper butter sauce.    

**I save aluminum pie plates for this.  They are the perfect size and when it is time to clean up, I just toss the whole mess into the trash.