Jen’s Parmesan Crusted Tilapia with tomatoes, Kalamata olives, and lemon. Because American Girl café.


The dolly store. My kids are way past that now, but I remember when we used to trek in to American Girl. They would pour over all the historical doll displays, oohing and aahing at all of those darling little accessories. They loved the books, too, and got a decent idea about American history from the nerdier volumes. The New York store (we used to live there) used to have a theater in it where you could watch plays. They were wonderful. I tried to steer them clear of the hairstyling area. I used to cut their hair myself, and couldn’t fathom forking over for a doll to get her style on. Then we’d go to the café. Have you been? They have little doll seats that clip on to the table so that the dolls and kids can eat together. The dolls even get served tiny cups of cocoa when the kids do. Holy adorbs! I wasn’t into the food, but didn’t really care. Then once, I ordered a parmesan crusted tilapia and it was delicious! So, I pulled together a similar dinner at home so we could have dolly night. They’re hopping off electronics or the treadmill, instead of hitching dollies to the table, when I make it now.


I hope you love it, too! If you do, please come back and find me! 😀

Jen’s Parmesan Crusted Tilapia

IMG_6474Set up 3 breading bowls:
1) ½ cup flour
2) 2 eggs, beaten
3) 16 whole wheat Ritz crackers, crushed to a bread crumb consistency (regular’s fine, too. I like the sweetness of the wheat)
½ cup parmesan cheese (If you’re using the green canned kind, be sure to break up any clumps)
1 teaspoon paprika
1 teaspoon kosher salt
½ teaspoon pepper

4 tilapia fillets (this time I grabbed tilapia loins at Costco)
Heat a skillet big enough to hold the 4 pieces of fish over medium. Dredge in flour, shaking off excess, then egg, then into the cracker mixture, pressing to coat well.

¼ cup olive oil (canola’s fine, too)
Add to the skillet. Wait til you see a rippling surface, then add the fish. Cook for about 5 minutes on each side, until the internal temperature of the fish is 145°F. Move to 4 plates.

Toss and top the fish with:
2 medium size tomatoes, diced
¼ cup Kalamata olives, diced
½ cup flat leaf (Italian) parsley leaves, roughly chopped
1 Tablespoon extra-virgin olive oil
½ teaspoon kosher salt
½ teaspoon sugar

1 lemon, cut into wedges

Serve with broccoli, asparagus, or a green salad.IMG_6485

Jen’s Lightly Garlicky Cheesy Green Salad

Whisk together:
2 Tablespoons red wine vinegar
6 Tablespoons extra virgin olive oil
1 garlic clove, pressed or finely minced
1 teaspoon kosher salt
½ teaspoon pepper
1 teaspoon sugar
2 Tablespoons parmesan
Toss at the last minute with a bag or small tub of salad, or freshly washed torn salad, you overachiever, you! I’m using 8 oz of mixed greens here. My fam likes extra salad. You can prep the dressing and set the greens on it right at the beginning. Just don’t toss it til the last second or you’ll have sad, droopy salad. No one wants that.