Parmesan Crusted Tilapia With Lemon Caper Sauce

Parmesan Crusted Tilapia With Lemon Caper Sauce
You can never have too many main course recipes, so give Parmesan Crusted Tilapia With Lemon Caper Sauce a try. One serving contains 412 calories, 44g of protein, and 14g of fat. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes around 30 minutes. A mixture of wine, garlic, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine

Tilapia works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Rabble Pinot Gris. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 20 dollars per bottle.
Rabble Pinot Gris
Rabble Pinot Gris
Late morning fog, continually cool days and chilling afternoon winds add to a delicate yet flavorful wine. This Pinot Gris has a light golden color and a complex, fruit-scented nose that revealslayers of mango, jasmine tea, cinnamon, and cantaloupe. Smooth, light toasted walnut and honey balance the fruits, and give way to a crisp, lingering finish full of freshly cut grass and peaches.
DifficultyNormal
Ready In30 m.
Servings4
Health Score20
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