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.
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Aimee SimpsonMay 11, 2017
This dish was very tasty! The tomato sauce over the top of the tilapia was a very savory addition to the already flavorful Italian and pares an crust.
MarieMarch 03, 2015
Delicious. New favorite for lent. Healthy, fresh, super quick and easy. The recipe on the back of the can omits the small can of tomato sauce that you need, but it is correct on the web site. I made it with fresh haddock and it was fabulous.
madyjJanuary 15, 2014
super easy and super delicious!!! enough said
MMofCOOctober 22, 2013
My family would call this recipe a "Keeper"!
like to cookOctober 08, 2013
healthy and take less than one hour to make.
MuggelMarch 18, 2013
Great recipe. I'm always on the look for new recipes with fish. Thanks a lot, it is delicious.