Tilapia under a bread crust
2 servings
40 minutes
Tilapia under a bread crust is a refined dish of European cuisine that combines tender fish texture with a crispy golden crust. The origins of this recipe can be traced back to the traditions of French and Italian gastronomy, where baking and breading play an important role in creating a rich flavor profile. Tilapia fillet soaked in cream and aromatic spices gains softness and juiciness, while the bread crust with cheese and eggs adds textural contrast and an appetizing aroma. A light acidity from lemon juice refreshes the taste and highlights the subtle nuances of the fish. The dish is perfect for a festive dinner or family lunch, pairing well with green salads and white wine. Baked tilapia is a harmony of flavor and elegance in every bite, capable of winning the hearts of fine dining enthusiasts.
1
Slice the onion into rings and place them at the bottom of a heatproof dish. No need to grease the dish.
- Onion: 2 heads
2
Cut the crusts off the bread and grind in a blender. Mix the crumbs with grated cheese.
- Borodino rye bread: 4 pieces
- Hard cheese: 2 tablespoons
3
Wash the tilapia fillet, dry it, and place it on top of the onion. Add salt, pepper, and herbs to taste. Pour cream over the fish.
- Tilapia fillet: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Rosemary: to taste
- Cream: 150 ml
4
Whisk the eggs with salt.
- Chicken egg: 2 pieces
- Salt: to taste
5
Mix breadcrumbs with eggs, spread the mixture over the fish. Drizzle with vegetable oil and sprinkle with lemon juice.
- Borodino rye bread: 4 pieces
- Chicken egg: 2 pieces
- Olive oil: 1 tablespoon
- Lemon juice: 1 teaspoon
6
Bake at 180–200 degrees for 25–30 minutes until crispy.
