I love this dish. It's really easy and is also good enough to serve guests. I used to fry the fish, here I baked the fillets. Frying them is tastier, but baking is of course healthier and it also allows you to cook more of the fillets at once giving you more time to prep the side dishes, set the table or whatever.
4 tilapia or other white fish
1 cup of cornmeal
1/4 cup of Parmesan
1 tablespoon of red chili flakes
Salt and Pepper
1 tablespoon of lemon zest
1/4 cup of black or green olives chopped
1-2 cloves of garlic minced
1.5 tablespoon of capers drained and chopped
2 tablespoons of sundried tomoatoes in oil drained and chopped
1 tablespoon of flat parsley chopped
Preheat oven to 400 F.
Pat fish dry and season with salt and pepper.
Mix cornmeal, pepper flakes, Parmesan, lemon zest, salt and pepper and spread onto a large plate.
Whisk eggs in bowl.
Take one fillet and dip into whisked egg allowing excess egg to drip off.
Next place fillet in cornmeal breading and cover.
Once fillet is breaded place on baking sheet covered with parchment paper and set aside for baking until all fillets are breaded.
Cook in oven until slightly golden and fish is a little flaky when you test with a fork.
Meanwhile, chop all ingredients for the tapenade and set aside until ready to serve.
Once fish is done spoon tapenade on top of the fillets.
Side note: I love this tapenade and really like lots of it on the fish so feel free to double the recipe. Also, when you're breading the fish and notice you're running low just add more cornmeal. It all depends on how large the fillets are and how many you're using.