Mushroom Crumb Crust Tilapia with Tomatoes
What could be better than crumb crusted fish? It is also quick and simple, perfect for busy weekday dinners. This family pleasing recipe uses mild flaky tilapia and two veggies to add flavor and fiber. The tempting tomatoes peek out from under the fish. The minced mushrooms hide in the gluten free crumb topping. They add flavor and volume without adding calories or fat. Herbs, pepper, and balsamic vinegar add additional flavor without salt. This dish easily comes together to provide great taste and great nutrition.
1 package (8 oz) fresh mushrooms
1 shallot, finely chopped
4 green onions, chopped
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme or ¼ tsp dried thyme
Salt and pepper to taste
¾ cup Nut-Thins Smokehouse cracker crumbs (Check label for allergens!)
2 tablespooons canola oil
1 can (14 oz) crushed tomatoes
1 tablespoon balsamic vinegar
1 ½ lbs tilapia
1. Preheat oven to 400 °
2. In a food processor, mince mushrooms until finely chopped. In an iron skillet, cook mushrooms over medium heat until the moisture is gone and mushrooms are lightly browned, 5-10 minutes.
3. Prepare Nut-Thins cracker crumbs by processing in a food processor, or by piercing the inner bag of the Nut-Thins with a sharp knife and rolling with a rolling pin until made into course crumbs.
4. Remove from heat and add shallots, green onions, parsley, thyme, salt and pepper, Nut-Thins cracker crumbs and canola oil. Mix well. Set this mixture aside.
5.Spread crushed tomatoes in a lightly oiled 9 x 13 inch baking pan. Stir in balsamic vinegar. Place fish fillets on top of tomatoes. Spoon mixture over fish, covering fillets.
6. Bake for 15-20 minutes until fish flakes easily with a fork and the mushroom mixture is lightly browned. Yield: 6 servings.
This recipe has been contributed by: Linda Simon, RD from kitchentherapy.us
Thanks, Linda!
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