What's For DInner: Rosemary Crusted Tilapia with Whole-Wheat Spaghetti

So, now that I have a big ol' jar of bread crumbs, I suppose it would make sense to actually use them! For this recipe, I used the bread crumbs to bread tilapia fillets. I based my bread crumb mixture on the parmesan-crusted tilapia fillets we bought at Whole Foods a couple of weeks ago. When eating the fillets the last time around I thought it was a little dry, so this time I served the crusted (mmm, such a delicious word!) with a side of spaghetti and mariana sauce.

Rosemary Crusted Tilapia with Whole-Wheat Spaghetti (printer-friendly version)

makes 2 servings

2 tilapia fillets

2 egg whites

2 tablespoon water

1/3 cup bread crumbs

1/3 cup pecorino romano cheese

1 teaspoon dried rosemary, chopped

1/2 teaspoon dried oregano

freshly ground black pepper

fine sea salt

olive oil

whole wheat spaghetti

1 cup marinara sauce

1. Preheat the oven to 375 degrees.

2. Cover a rimmed baking sheet with aluminum foil. Set aside.

3. In large shallow bowl, mix together the egg whites and water. Set aside.

4. Another large shallow bowl, stir together the bread crumbs, romano cheese, rosemary, and oregano.

5. Dip one fillet into the egg-white mixture.

6. Season the fillet with salt and pepper.

7. Then place the fillet in the bread crumb mixture and coat both sides evenly.

8. Place on the prepared baking sheet. Repeat the process with the second fillet.

9. Drizzle the tops of each prepared fillet with olive oil.

10. Bake in the oven for 15 minutes, or until the fish is flaky.

11. While the fish is cooking, cook the spaghetti and warm the marinara sauce.

12. Place a fillet next to (or on) a bed of spaghetti.