2 egg whites
1/2 cup grated parmesan cheese
2 TBSP all-purpose flour
2 TBSP chopped fresh parsley
1 1/2 tsp McCormick cracked Peppercorn Herb Roasting Rub
1 1/2 tsp grated lemon zest
4 tilapia fillets (I usually just buy the frozen fillets that come packaged since we don’t really have a fresh fish market here in Hick Town or anywhere in the vicinity)
4 tsp Olive Oil
Lemon slices and Rosemary Sprigs for garnish
Beat the egg whites in a shallow dish and set aside. In a separate shallow dish combine the parmesan cheese, flour, parsley, peppercorn rub and lemon zest. Dip each fish fillet in the egg whites, then in the parmesan mix, turning to coat completely.
In a large non-stick skillet heat the 2 TBSP of olive oil over medium heat. Do not go over medium or it will burn on the outside and be under cooked on the inside…trust me. Add the number of fillets that will fit comfortably and cook about 3-4 minutes per side. Remove to a plate and garnish with fresh lemon slices and rosemary if desired.
Great served with rice, roasted asparagus, steamed vegetables, etc.
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