This easy tilapia pomodoro dinner is something that my friend showed me along time ago and one that my family loves. Only a few ingredients for an easy weekday meal.
This week on Sunday Supper we are sharing our favorite seafood recipes. I immediately thought of this easy tilapia pomodoro dinner that my family eats at least 2 -3 times a month. It’s not the most beautiful dish but boy is it tasty. I’ve been making it for years and first learned about it from my friend Carina.
The pomodoro in the title is merely a way to disguise the fact that I am using stewed tomatoes. For some reason stewed tomatoes just does not sound appealing to me. In all honesty my family calls this Carina fish. Besides the taste, the best thing about this dish is that it’s very easy to make. I always have breadcrumbs and canned tomatoes (stewed and diced) in the pantry as well as fish in the freezer. So I can whip up this dish with my eyes closed these days.
Basically you dip your tilapia filets in egg and then a mixture of breadcrumbs and Parmesan cheese. You can use panko breadcrumbs or Italian. I use whichever I have on hand. Then you brown them in a pan with a little olive oil. Lastly you pour over a can of stewed tomatoes and a can of diced tomatoes. Cover and let it simmer for 10 minutes and then take off the lid and cook the tomatoes down. See how easy? But don’t let that fool you, it really is delicious.
We like to eat this over yellow rice. Another weird thing we call my rice. My mother and grandmother have always added a bit of turmeric to their rice to give it that yellow color so that is how I usually make it. I don’t know the reason why. I’m guessing it looks more appealing? It doesn’t really change the flavor in anyway and you don’t have to use yellow rice to eat this dish. I use yellow rice with my eggplant beef stew and my green bean stew, both recipes from my mom and grandma.
Easy Tilapia Pomodoro Dinner
We that is my go to seafood dinner for this week’s Sunday Supper theme. I hope you like it as much as my family does! And thank you Claire McEwen of Sprinkles and Sprouts for hosting. Please scroll down to see some more fabulous recipes from my friends at Sunday Supper.
- 4 tilapia filets or loins (I use frozen)
- 1 egg
- ½ cup bread crumbs
- ½ cup parmesan cheese
- 3 tablespoons olive oil
- 1 can stewed tomatoes
- 1 can diced tomatoes
- In a shallow bowl beat the egg.
- In a separate shallow bowl add bread crumbs and parmesan cheese and mix well.
- Sprinkle salt and pepper over the fish before breading.
- Dip the Tilapia into the egg and then the bread crumb mixture. Repeat with all the fish.
- In a saute pan, heat the olive oil and brown the fish on both sides.
- Then add the stewed tomatoes and the diced tomatoes.
- Cover for 10 minutes and simmer on medium.
- Take off the lid and let the tomatoes cook down about 10 - 15 more minutes.
- Serve over rice.
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