If you're looking for a dish that's both simple to make and full of flavor, this Spicy Herb-Crusted Tilapia is the perfect choice. The combination of spices and herbs creates a delightful crust, and a squeeze of lemon adds a refreshing finish. It's a fast, flavorful weeknight dinner that feels a bit special.
The star of the show is, of course, the tilapia fillets. They're mild and cook quickly, making them ideal for absorbing the bold flavors of the coating. All-purpose flour is used to create a light crust, while paprika and cayenne pepper bring the heat. Garlic powder and onion powder add depth to the flavor profile. Meanwhile, the dried thyme and oregano offer a touch of earthiness. Salt and black pepper enhance the overall taste. To sear the fillets, you'll need olive oil and butter, which add richness and help achieve a golden-brown crust. Finally, a squeeze of lemon juice brightens the dish, and fresh parsley adds a pop of color.
Pair this Spicy Herb-Crusted Tilapia with a light side such as a simple green salad or steamed vegetables like asparagus or broccoli. For a heartier meal, serve it over a bed of quinoa or rice pilaf to soak up the delicious lemony sauce.
First, start by preheating your oven to 400°F and line a baking sheet with parchment paper. This ensures easy cleanup and prevents sticking. In a shallow dish, combine the flour, paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper. This mixture will create a spicy, flavorful crust on the fish.
Now, take each tilapia fillet and dredge it in the flour mixture. Make sure they are evenly coated; you want every bite to have that deliciously spiced crust. Heat the olive oil and butter in a large skillet over medium-high heat. Once hot, sear the fillets for about 2 minutes on each side until they're golden brown.
Next, transfer the seared fillets to the prepared baking sheet. Pop them in the preheated oven and bake for about 10 minutes. You'll know they're done when the fish flakes easily with a fork. Just before serving, squeeze fresh lemon juice over the fillets and sprinkle with chopped parsley for a fresh finish.
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