Saturday, November 15, 2008

Tilapia DeJonghe

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Tilapia DeJonghe
(a twist on the traditional Shrimp DeJonghe)
adapted from THIS recipe
2 lbs tilapia fillets
1 cup dry white wine
1 cup butter, melted
2 cloves garlic, minced
1 pinch ground cayenne pepper
1/2 teaspoon paprika
1 cup chopped fresh parsley
2 cups fresh bread crumbs

Preheat oven to 350 degrees F (175 degrees C).
Lightly grease an 11x 13 inch casserole dish.
Place tilapia evenly in the casserole dish. Pour wine over the tilapia.
Mix together butter, garlic, cayenne pepper, paprika, parsley and bread crumbs.
Sprinkle bread crumb mixture over the shrimp. Refrigerate now if desired.
Bake in preheated oven for 20 minutes, or until tilapia is firm and topping is golden brown. Serve immediately.

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