Tilapia Oreganata

Made a test run for Christmas Eve dinner… tried one version with tilapia and one with flounder.
The flounder was mushy and fishier smelling. Definitely sticking with the tilapia. This was delicious!

4 tilapia fillets (ours were about 5.5 oz each)
3/4 cup italian breadcrumbs
1 tsp grated pecorino romano
1/4 cup chopped fresh parsley
2 tbsp extra virgin olive oil
3 tbsp lemon juice
1/4 tsp dried oregano

Preheat oven to 450 F.
Line sheet pan with foil and brush with olive oil. Place fillets on foil.
Mix remaining ingredients in bowl. Top fillets with mixture and bake for 10-14 minutes until opaque.

This was delicious! The lemon and fresh parsley really made it so flavorful. Forgot to take a picture, but this is close.


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