Breaded Tilapia (with Flax!)
Okay guys, here’s the deal; I love you… I really do. And I love eating. I also love healthy food, cooking, and talking. And although, I don’t love, love, love writing I can deal with it in order to share with you all of the things I really do love.
But what I don’t love…what I really, really, really DO NOT LOVE, is trying to get a decent g*#$d#*$ picture of the dish I want to blog about!
I mean, am I alone here?!
When I’m done cooking, I want to eat. I don’t want to spend ten minutes trying to figure out how to take a half way decent picture of my dinner.
My husband tells me I’m crazy and that the pictures are “good enough“. But I don’t want good enough…I want superb. I WANT YOU TO WANT TO LICK THE SCREEN! That’s what I want.
I mean why can’t my pictures look like this or this?! What’s that all about?
I guess I’ll just have to keep on practicing… bah!
I love Tilapia because it is good, healthy, easy, and CHEAP… what else could you ask for??
I made this for dinner last night and served it with my “Greens and Beans” and let me tell ya, it’s another one of those SO GOOD, SO EASY meals (my favorites).
I added some flax into the breading in order to increase the Omega-3′s in the meal. It worked like a charm and I’m telling you, you don’t even know that’s it’s in there.
This is definetly a great “no-time-no-effort” week night meal!
Breaded Tilapia (with Flax!)
Yield: Serves 4
Ingredients:
- ¾-1 lb Tilapia fillets
- ¼ cup of whole-wheat breadcrumbs
- 2 tbsp of ground flax seeds
- 2 tbsp Parmesan cheese
- 1/2 tsp of garlic powder
- ½ tsp oregano
- Salt and pepper to taste
Directions:
Preheat the broiler.
Combine breadcrumbs, flax seeds, cheese, and spices in a bowl.
Season tilapia with salt and pepper before dipping into breadcrumb mixture, the fillets should be moist enough that the coating will adhere without having to dip them into any eggs first.
Place breaded fillets on a baking sheet that is covered with foil and has been lightly coated with cooking spray.
Pop under the broiler for about three minutes per side. They go fast, so keep your eye on them!
Nutritional Analysis
Calories: 163; Total Fat: 4.6g; Saturated Fat: 1g; Cholesterol: 52mg; Sodium: 211mg; Carbohydrate: 7.1g; Dietary Fiber: 1.2g; Sugars: 0.5g; Protein: 23.7g
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I’m Dani, a Health Counselor, Weight Loss Coach, Fitness Enthusiast and Mom specializing in making simple, nourishing meals fun, fresh, and delish!
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I’m putting this tilapia on a menu to try this week. It looks/sounds great. But I’m writing to say that I think your photos are great also. I usually scratch mine and just eat. Heh.
Maybe you ought to invest in Photoshop so you can adjust the pictures to your liking. All of those sites you referenced use Photoshop.
Susan – It is really good, and like I said…it couldn’t be any easier!
Marc – Thanks for the advice…that’s something to think about.
D-
Steamy Secret #55:
Use free Picasa software. Adjust your brightness and contrast.
Steamy Secret #23:
Big plate…smaller portions of food.
Jayden – How many times do I have to tell you…”you’re the best!” Thanks for sharing some of SK’s secrets:)!
Dani,
Don’t be so hard on yourself! Wanna know my trick? Get a lighting system (two big lights from your local camera shop). Then, you can change the settings on your camera to coordinate with the lights without using a flash.
Also, another suggestion…make an extra serving of food, and plate it up beautifully after you eat. Then, you can take the picture and not feel rushed, and play with the settings on your camera to get the perfect picture! (this is all from experience).
Good Luck!
Kari
http://www.anticiplate.com
Kari – A lighting system…who knew? That sounds like a really good idea! I am definitely going to take all the tips everyone has given me and practice, practice, practice!!
Thanks!!
The breaded Tilapia sounds good. I am just getting into food photography as well. I have much to learn still. It is fun though!
Kevin – You and me both…lots to learn!!
It’s ALL about lighting and photoshop. Not that I’m one to talk, mine could be better. But I’m working on them!
And I LOVE the idea of flax in the breading, genius!
Roni – It makes me feel better to know I’m not the only one who is still learning…thanks for the tips:)!
Make an extra portion and take pics after we eat? Duh?! I so appreciate all the photography help in the comments.
I have a tilapia question. I have it on tonight’s menu and wonder why you broil rather than bake. Time? Crispness? Color? I usually bake for control. Time for baking is only a bit more–17-20 minutes versus six minutes, but it’s hands off time while I get other things ready. Color isn’t as good with baking, but I add a bit of “grocery store” paprika to the bread crumbs–virtually no taste, but adds something to the color. I’d love to hear your thinking. Maybe I need to venture back to the broiler. Thanks!
Hi Susan – Truth be told, there is no real rhyme or reason as to why I bake or broil…I use both cooking techniques. My thinking with the Tilapia was definitely for color (b/c I knew I wanted it to look extra yummy for the picture). Often times when I do bake something like fish, and I am trying to get a bit of crispiness going…I will often finish it for a couple minutes under the broiler.
But at the end of the day, I like and use both techniques, it just depends on what else I have going on at the time.
Hope that helps:)
I love tilapia and I love sneaking flax in things, so this looks awesome.
BTW, I think your photography looks great. I do always make an extra portion though to take pictures with so I don’t have to rush. And I take 8 zillion pictures until I find just the right one. Don’t worry – practice really does help. I’m still learning too!
Christiane – I hear ya with the flax…and as for the photography, thanks for input:).
I took the above breaded chicken photo and saturated the colour, increased the light and made it look absolutely fab.
It took five seconds in free “picasa” photo program by google.
Let me know which email address to send it to, and you can see how easy this would be for you to do.
Best,
cook/musician Jen
Does slow and steady really win the race? I’m hoping so. I have no excuse for not posting on my blog and coming back sooner to report. We _loved_ this. The flax wasn’t “hidden”, but it didn’t need to be. It was a lovely and subtle taste addition. I did wash the fish in skim milk and Egg Beaters before breading, added a dash or two of paprika for color, and baked at 375 degrees for 22 minutes. Thanks for such a great idea.
Susan – Yes…slow and steady really does win the race (at least in my experiences)!! I’m so glad you enjoyed this recipe…thanks for taking the time to let me know:)!