3 tablespoons olive oil, divided
1 cup chopped yellow onion
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 can (8 oz each) Hunt's® Tomato Sauce
2 tablespoons balsamic vinegar
1/3 cup grated Parmesan cheese
1/4 cup Italian-style bread crumbs
1 egg, beaten
4 tilapia fillets, thawed if frozen (4 fillets = 1 lb)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 122 mg | 12% |
| Carbohydrate | 18 g | 6% |
| Cholesterol | 82 mg | 27% |
| Total Fat | 15 g | 23% |
| Iron | 2 mg | 10% |
| Calories | 315 kcal | 16% |
| Sodium | 956 mg | 40% |
| Protein | 26 g | 52% |
| Saturated Fat | 3 g | 16% |
| Sugars | 8 g | 1% |
| Dietary Fiber | 3 g | 13% |
| Vitamin C | 16 mg | 26% |
| Vitamin A | 613 iu | 12% |
Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add onion; cook 3 to 4 minutes or until tender. Add undrained tomatoes, sauce and vinegar. Bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally.
Meanwhile, combine cheese and bread crumbs in shallow dish. Place egg in another shallow dish.
Sprinkle fish with salt and pepper. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat. Dip each fillet in egg, coating both sides. Coat with cheese mixture; place in skillet. Cook 2 to 3 minutes on each side or until fish flakes easily with fork (145°F). Serve tomato mixture over fish.
Crispy Breaded Tilapia
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