Preheat your oven to 350 degrees F (180 degrees C), and gather all of your ingredients. Prepare the cooked basmati rice according to the instructions.
Begin by preparing the herbs. Roughly chop the fresh
Fresh Parsley (1 handful)
Fresh Dill (1 handful)
together and set aside. Chop the fresh
Fresh Basil (1/2 bunch)
separately and set aside.
Add the chopped parsley and herbs with the
Italian-Style Breadcrumbs (2 cups)
in a deep plate or square dish and combine.
Tilapia Fillets (3)
dry with a paper towel. In a dish, pour the
Italian Dressing (1/2 cup)
over the tilapia, and sprinkle with grated
Parmesan Cheese (1 cup)
. Season with
Salt and Pepper (to taste)
covering the fish evenly.
Then roll fish in the breadcrumbs & herbs mixture. Place the breaded fish on a lined sheet pan.
Add a little more parmesan and breadcrumbs to make sure the fish is evenly covered. Place the pan in the preheated oven at 350 degrees F (180 degrees C) for 12-15 minutes.
While the fish is in the oven, start the bruschetta topping. First, cut the
Cherry Tomatoes (2 cups)
into quarters by cutting them in half then half again.
Place the cut tomatoes in a bowl. Halve and juice the
into the bowl. Then add chopped basil,
Extra-Virgin Olive Oil (3 Tbsp)
, salt and pepper. Place aside until fish is cooked.
Basil Pesto (2 Tbsp)
Basmati Rice (2 cups)
For the rice, tightly pack it in a small, fun shaped bowl. Then turn the bowl upside down on the plate. Once the bowl is removed, the rice will keep its shape. For the fish, simply spoon the bruschetta topping over the tilapia. Enjoy!