Photo: Brian Woodcock; Styling: Cindy Barr 
Yield
Serves 4 (serving size: 1 fillet and about 1/2 cup polenta)

Oven-Fried Tilapia with Cheesy Polenta is an easy dinner combination and delicious way to incorporate fish into your weekly menu rotation.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine stock and mustard in a medium saucepan; bring to a boil. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low, and cook 20 minutes, stirring frequently. Stir in Parmesan cheese, oregano, and 1/4 teaspoon salt.

Step 3

Place panko and next 4 ingredients (through pepper) in a large skillet; cook over medium heat 3 minutes or until toasted, stirring frequently. Place panko mixture in a shallow dish. Combine 2 tablespoons water and egg in a shallow dish. Place flour in a shallow dish. Sprinkle fish with remaining 1/4 teaspoon salt. Dredge fish in flour; dip in egg mixture. Place fish in panko mixture, turning to coat.

Step 4

Arrange fish on a baking sheet coated with cooking spray. Bake at 400° for 15 minutes or until done. Serve with lemon wedges and polenta.

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Ratings & Reviews

LiLouD's Review

capecodbabci
December 27, 2014
N/A

JLBrooks321's Review

LauraD318
August 06, 2014
Maybe my palate isn't advanced enough for this dish, but I did not care for the coating on the dish. I'm not sure if it was the sage or the celery seed, but it just didn't sit well with me. As for the polenta, I would have cut the oregano in half, but still found them to be pretty good. The two together is just strange. I probably will not make this again, but if I did I would cut the oregano down to two teaspoons and find a different breading for the fish.

capecodbabci's Review

cecdkc
April 03, 2014
N/A

LauraD318's Review

LDombeck
March 16, 2014
Crispy and tasty. I've made this a few times now and the family really likes it. The polenta is really good too.

cecdkc's Review

steponme
November 26, 2013
My whole family loves this: I've made it three times in the last month! I used a slightly heavier hand with the herbs to boost the flavor, but the fish and the polenta are delicious. This is a keeper!

LDombeck's Review

magyargirl
November 19, 2013
I really liked the fish in this recipe. 1/2 c. flour was way too much. Next time I would start with half as much and add more if needed. That said, it was one of the best preps for tilapia i've done with CL. The polenta wasn't a hit with my family. I only had dried oregano, so that may have been a factor. The Warm Spinach salad was really good and I will make that again.

magyargirl's Review

h2oskrdeb
November 05, 2013
I only made the fish, and served with couscous and mixed veggies. The fish was delicious, the coating was tasty and crisp for oven fried. The timing was perfect, will definitely make this again. Next time I will try the warm spinach salad.

h2oskrdeb's Review

JLBrooks321
November 04, 2013
N/A

steponme's Review

LiLouD
October 18, 2013
I wasn't crazy about the spices in the panko coating (may have been the combo of celery seed & sage on fish); just my personal taste. Also, felt 2 tablespoons of fresh oregano (maybe a misprint & should say teaspoons?) was way too much in the grits; the oregano was overpowering. Served with CL Wilted Spinach. Definately would need to play around with the spices if I make this one again. Note: Watch the panko closely; it browns quickly (almost ruined mine).