Parmesan Crusted Tilapia with Pan Roasted Tomatoes

 I decided to take a major Christmas break.  I'm pretty sure I only cooked one meal, and I must say I loved it.  Sometimes it's a good thing to stop everything and focus on yourself and your family.  I had a wonderful Christmas break and I was in no mood to have it end this past Monday when school started up again.  I'm thankful that I only have class on Monday and Tuesday because that will leave me plenty of time to cook dinner during the week... if I'm not too exhausted!

If you could see inside mine and Blake's refrigerator, you would be astounded! We have managed to accumulate so much food that we cannot fit anything else in it.  Therefore, I dug deep and found some left over Tilapia fillets from a blog entry I did a while back, and figured it would be perfect for dinner tonight.  I spent most of the day running errands and doing things for school, so the fact that I am able to come home and thaw out this fish in only 15-20 minutes is perfect.  Obviously, fresh fish is the way to go, and if you have that as an option go with that instead. However, as you probably all already know, I am in college and these Tilapia frozen fillets were cheap and I must say, good.  If you haven't had it before, you should definitely try it out.  I do not like fishy fish, this is very light and takes on the flavor of whatever you cook it with.

INGREDIENTS:
Tilapia Fillets
Grated Parmesan Cheese
Panko Bread Crumbs
2 Eggs - beaten
1/4 Cup Flour
Salt and Pepper to taste
TOMATOES:
6-8 baby tomatoes (whatever kind you like)
2 Tbs. butter
1 Tbs. Olive Oil 
2 Cloves Garlic - Minced

* I used three different plates for preparing the fish.  One with the flour, the second with the eggs, and the third with the Panko and Parmesan mixture.
** The measurements for this recipe will vary depending on how many fillets you are making.  I made two for dinner tonight and used about 1/4 cup of cheese and Panko.

1.  Pat dry the fish, and season both sides with salt and pepper.  Flat side down (there should be no skin), place the fish in the flour so that you get a nice light layer.  Then place the fish (same side down - flour side) into the eggs and then into the Panko and Parmesan cheese mixture.  Place the fillet Panko side up on a plate until you are ready to cook.  (You can do this a few minutes ahead of time so that they are ready to go when you are.  I only coated one side of the fish tonight.  It's healthier and really you just want to get a nice crunch on it without taking away from the actual fishes texture.

2/ Once the fillets are all set to go, heat up a large skillet pan on medium-medium high heat with about 2 Tbs. Olive Oil.  You want your pan to be hot so that the fish does not stick at all.  Place the fish Panko/Parmesan side down and allow to cook until the Panko/Parmesan mixture is golden brown.  This should take no longer than 3-4 minutes.  Flip the fish and cook for another 1-2 minutes on the other side.  Remove fish and plate.

3.  For the Roasted tomatoes, in the same pan, add the butter and olive oil.  Add in a handful of your favorite cherry tomatoes and saute until they begin to soften and pop.  Add in 2 cloves minced garlic and continue to saute until they are at a desired consistency.  I like mine to still have some body.  Spoon the tomatoes and sauce over the fish and enjoy!

*** I served this on top of mashed potatoes and with some pieces of bread and roasted garlic.  My favorite part was the crunch that the Panko and Parmesan gave to the fish.  Let me know what you think!!!