🍽 Recipe of the Week features Fresh Tilapia Fillets (boneless/skinless)

👇🏻 Here’s a market fresh meal idea:

Ingredients:

For the Tilapia:

– 4 fresh tilapia fillets (boneless, skinless)

– ½ cup grated Parmesan cheese

– ½ cup panko breadcrumbs

– 1 tsp dried oregano

– 1 tsp garlic powder

– Salt and pepper, to taste

– 2 tbsp olive oil (or melted butter)

– Lemon wedges (for serving)

For the Basil Rice:

– 1 cup long-grain white rice (or jasmine)

– 2 cups water or low-sodium chicken broth

– 1 tbsp olive oil or butter

– ⅓ cup fresh basil, chopped

– Salt, to taste

For the Garlic Roasted Broccoli:

– 1 large head of broccoli, cut into florets

– 2–3 cloves garlic, minced

– 2 tbsp olive oil

– Salt and pepper, to taste

– Optional: Grated Parmesan for garnish

Directions:

Make the Basil Rice:

1. In a medium saucepan, bring water (or broth) to a boil.

2. Add rice, olive oil or butter, and a pinch of salt.

3. Cover, reduce heat, and simmer for 15 minutes or until rice is fluffy and liquid is absorbed.

4. Remove from heat, fluff with a fork, and stir in chopped basil. Keep warm.

Prepare the Broccoli:

1. Preheat oven to 425°F (220°C).

2. Toss broccoli florets with olive oil, minced garlic, salt, and pepper on a baking sheet.

3. Roast for 18–20 minutes, flipping halfway, until broccoli is crispy and slightly browned.

4. Optional: Sprinkle with grated Parmesan before serving.

Cook the Tilapia:

1. While broccoli is roasting, pat tilapia fillets dry with paper towel and season with salt and pepper.

2. In a shallow bowl, mix Parmesan, panko, garlic powder, and oregano.

3. Brush or drizzle tilapia with olive oil (or butter), then press each fillet into the breadcrumb mixture to coat.

4. Place on a parchment-lined baking sheet and bake for 10–12 minutes at 425°F, or until the fish flakes easily with a fork and the crust is golden.

Serve

🚨 Fresh Tilapia Fillets (boneless/skinless) are ON SALE at Schinkels’ Meat Market in Essex until August 14th!

✨ See more recipes at schinkels.com ✨