Pomegranate and Lemon-Herb Tilapia
- 4 x (approx.)180g skinless Tilapia fillets (if you can’t find Tilapia, then Red Snapper or Gurnard fillets work very well or if you prefer a more delicate texture and you have the budget then Sea Bass is delicious).
- 3-4 tablespoons of Panko (Japanese dried breadcrumbs) or course home-made bread crumbs, preferably made from the white part of the loaf.
- 150ml of POM Wonderful juice
- 3-4 tablespoons of arils from 1 large POM Wonderful pomegranate
- 1 tablespoon olive oil
- 2 tablespoons of flat leafed parsley, chopped
- 1 teaspoon fresh lemon zest
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh lemon juice
- 1 large fresh egg
- 1 teaspoon vegetable oil to grease the baking dish
Preheat oven to Gas Mark 5/190°C.
Heat the olive oil and panko in a small frying pan. Cook over a medium heat and stir until crumbs are lightly browned.
Mix browned panko together with parsley, lemon zest, salt and pepper. For a Gremolata, add a little finely chopped garlic to the mix.
Dip the tilapia fillets in the beaten egg and lemon juice and then roll the fish through the breadcrumbs mixture, making certain that the fish is well covered by gently patting the breadcrumbs onto the flesh.
Place the fillets in a greased casserole dish or oven-safe sauté pan and bake for 20 to 30 minutes.
Take 150ml of POM Wonderful Juice and de-glaze the pan that you have cooked the Tilapia in, allow the juice to reduce down and thicken. Then drizzle the warm syrup over the Tilapia fillet. Garnish with more chopped parsley and POM Wonderful pomegranate arils. Serve with boiled new potatoes or a spicy rice to finish a fresh and tasty recipe.