Creamy Vegetable Tilapia Recipe
Fried tilapia fillets under a bed of creamy vegetables and herbs, baked and topped with cheese. This seafood casserole is perfect!
- 1 lb tilapia fish filets, halved (4 large fillets)
- 1 large onion, finely chopped
- 2 large carrots, shredded
- 1 large red pepper, finely cubed
- 1/3 cup fresh cilantro, chopped
- 1/3 cup fresh dill, chopped
- 4 Tbsp canola oil (or olive oil)
- 2 garlic cloves, minced
- 1/4 cup heavy whipping cream
- 1/4 cup whole milk
- 1 large egg
- ¼ tsp ground pepper, or to taste
- ½ tsp salt, or to taste
Cut fillets in half lengthwise.
In separate bowls, combine the ingredients for the milk mixture and the flour mixture.
Dredge the fish fillets into the milk mixture then into the flour mixture. Repeat with all of the fillets.
In a large skillet, add oil enough to cover the bottom of the skillet. Once the oil is hot, fry the dredged fillets until golden. Fry all the fillets and set aside. Finely chop the onions, grate the carrots, and cube the peppers. Saute the onions with 2 Tbsp oil in a skillet until tender. Add the carrots and peppers with 2 more Tbsp oil and cook until vegetables are cooked.
Add the minced garlic and saute until fragrant. Combine and add the ingredients for the sauce into the skillet. Mix and bring the sauce to a simmer and add the chopped greens.
In a 9"x13" baking dish, cover bottom with a thin layer of the vegetable mixture and add the fillets by laying them evenly as one layer in the baking sheet. Top the fillets with the remaining vegetable mixture and top with shredded cheese. Cover the dish with foil.
Bake in preheated oven to 375°F for about 25 minutes. Remove foil and bake another 10 minutes or until cheese melts and begins to brown and bubble.