Pomegranate And Lemon Herb Tilapia Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
• Rinse tilapia fillets under cool water, and pat dry with paper towels.
• Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
• Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Steps:

• Tilapia: 1. Preheat oven to 375°F. 2. Score 1 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. Press 2 tablespoons of juice for use with potatoes and set aside. (Refrigerate or freeze remaining arils for another use.) 3. Heat add olive oil and panko in a small skillet. Cook over medium heat and stir until crumbs are lightly browned. 4. Mix browned panko together with parsley, lemon zest, salt and pepper. 5. Dip tilapia fillets in egg beaten with lemon juice and then roll into panko mixture. 6. Place fillets in a greased casserole dish and bake for 20 to 30 minutes. 7. Garnish with more chopped parsley and arils; serve with potatoes.

Steps:

• Heat oven to 400ºF.
• Spray foil-covered baking sheet with cooking spray. Mix coating mix, parsley and zest in shaker bag.
• Brush mustard onto both sides of fish fillets, then coat with coating mix as directed on package. Place on prepared baking sheet.
• Bake 20 min. or until fish flakes easily with fork.