Crispy-Topped Herbed Fish Fillets

Tonight, the adventure is Crispy-Topped Herbed Fish Fillets and I have chosen tilapia because it's one of my favorites. It's a mild-flavored, white fish that holds up to what I throw at it and tends to work well with all sorts of toppings and cooking methods. Since cooking fish is intimidating in the first place, that's no small feat!

I have to admit that I wasn't impressed with the breading of the final product, but perhaps it was because I was in a hurry and didn't much follow the recipe! (Hmmmm) I did not make fresh bread crumbs and instead used seasoned ones I had in the cabinet. I would follow the recipe in the future and make sure the crumbs weren't as finely ground as the ones I had.

I also didn't do step 2, which I would guess now is crucial to the finished product. I simply mixed the ingredients together and pressed on top of the fish. Let's just say it didn't yield the photo finish I was hoping for . . . .

Recipe link from Cooking Club of America (Yes, I am an offical card holding member!)

In the beginning, there was tilapia

I've found that so many of my Facebook friends have found both interest and humor in my occasional culinary posts and I've decided to try out a blog devoted to one of my great passions. Cooking.

But really for me it's not just about cooking - it's about how to create art on a plate; about establishing a reputation as a "good cook"; trying new things; saving our family money while we eat well; and so much more. (As well as how to do all this and maintain my lifetime membership status at Weight Watchers!)

If I can post a link to the recipe and give the author their dues I will do so. Otherwise, I will try to share mine with you. Then I will tell you how I didn't do what they said to do and even try to provide a nice picture of what the finished product looked like without the help of a food stylist. So here we go! I'll see if I can update enough that someone will read this thing!!!