A crumby, flaky meal…

… to end a crumby, flaky week. My fellow faitful Papists hear me, don’t you? All 2% of us, by all media accounts.

Can you believe I’ve been doing this for over three months now and haven’t done a single meal of fish? I can. It’s not a favorite here, for either the taste or the budget. It’s also not the easiest thing to cook on a busy Friday. I prefer fish grilled, but it’s as much of a Winter as we’re going to get here on the far eastern branch of the Bible Belt, so grilling would be uncomfortable at best. I prefer to cook in my stocking feet, if I can help it, which would make it a chilly walk out to the grill. Anyway,as fish recipes go, this one is as close to “cooking in installments” as you can get. You can mix up the crumb mixture ahead of time, then throw it all together at the very last minute.

Tilapia was on sale this week, so Mrs. Mackerelsnapper, OP, is happy to bring you:


Crumb-baked Tilapia

1 c plain bread crumbs
1/3 c shredded parmesan cheese
1 t dried parsley
1 t dried basil
1/2 t dried oregano
1/2 t Kosher salt
generous pinch of ground black pepper
2 T Olive Oil
1 T lemon juice
2 tilapia fillets, cut into two pieces, washed and patted dry

Preheat oven to 425F. In a medium bowl, combine bread crumbs, parmesan cheese, parsley, basil, oregano, salt & pepper, and mix until the herbs are evenly distributed. Add oil and lemon juice, tossing with a fork until mixture is coarse but uniformly crumbly. Place tilapia pieces in large, greased baking dish with about 1-2″ space between them. Hill the crumb mixture on top of each fish piece.

Like this

Bake at 425F for 25-30 minutes or until fish flakes easily with fork.

Even the pickiest of my kids eats this. Bread crumbs–like love, chocolate, and melted cheese–cover a multitude of sins.

Oh, yes, seitan update from last week: It looks like I may have a gluten sensitivity. Last Saturday morning was not a happy one for my digestive tract. It may have been something else, of course, so we do want to try seitan one more time before throwing in the glutinous towel. It was too yummy, cheap and easy to give up on so easily.


About Erin McCole Cupp
Erin McCole Cupp is a wife, mother, and lay Dominican who lives with her family of vertebrates somewhere out in the middle of Nowhere, Pennsylvania. Her short writing has appeared in Canticle Magazine, The Catholic Standard and Times, Parents, The Philadelphia City Paper, The White Shoe Irregular, Outer Darkness Magazine, and the newsletter of her children’s playgroup. She is a contributor to CatholicMom.com and has been a guest blogger for the Catholic Writers Guild. Her other professional experiences include acting, costuming, youth ministry, international scholar advising, and waiting tables. When Erin is not writing, cooking or parenting, she can be found reading, singing a bit too loudly, sewing for people she loves, gardening in spite of herself, or dragging loved ones to visitors centers at tourist spots around the country. Find out more about her novels and other projects at erinmccolecupp.com .

4 Responses to A crumby, flaky meal…

  1. Margaret Rose Realy says:

    Hey…I like to use Paula’s products for the coating and set the fish on a rack instead of on foil.pan.

  2. Margaret Rose Realy says:

    …oops, that should be Pamela’s…and sometimes I take nut crackers and crush them to mix with the ‘flour’

  3. Excellent de-glutenizing hints, my dear!

    However, if it turns out I am that highly sensitive to gluten, as well as being allergic to nuts, I am culinarily doomed!

  4. Pingback: T-minus 5 days: The Lent 2012 Schedule « Mrs. Mackerelsnapper, OP

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: