A delightful and easy-to-make baked tilapia recipe with a crispy herb crust and a creamy sauce.
Preheat your oven to 425°F (220°C).
Ensure the oven is fully preheated before baking for even cooking.
In a mixing bowl, combine the parsley, basil, breadcrumbs, parmesan cheese, salt, and pepper.
Use fresh herbs for the best flavor.
Beat the egg in a separate bowl.
Ensure the egg is well beaten for even coating.
Dip each tilapia fillet into the egg, then coat with the herb mixture.
Press the herb mixture onto the fish to ensure it adheres well.
Arrange the coated fillets in a baking dish.
Use a single layer to ensure even cooking.
Bake the fillets for 8-10 minutes or until the fish flakes easily with a fork.
Avoid overcooking to keep the fish tender.
In a saucepan, sauté the onion and celery in butter until softened.
Cook on medium heat to avoid burning the butter.
Add the flour, salt, pepper, tarragon, basil, and milk, stirring until blended.
Whisk continuously to prevent lumps.
Cook the sauce until it thickens, stirring constantly.
The sauce is ready when it coats the back of a spoon.
Lower the heat and add the mozzarella cheese, stirring until melted. Do not boil.
Avoid boiling to prevent the cheese from becoming stringy.
Serve the baked tilapia with the creamy sauce drizzled on top.
Garnish with extra fresh herbs for a pop of color.
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