What
you need,
4
tilapia fillets
6
tbsp. grainy mustard
1
cup breadcrumbs, I used panko
4
cups fresh corn kernels (from about 6-8 ears)
4
tbsp. butter
½
cup heavy cream
2
tbsp. extra virgin olive oil
2
tbsp. chopped fresh parsley
Salt and Pepper
Dry
the fish fillets with a paper towel. Season them with salt and pepper on both
sides and put them on a large plate.
Spread
1 heaping tablespoon of grainy mustard onto one side of each fillet; sprinkle
the breadcrumbs over the top, pressing to adhere. Refrigerate while you make
the creamed corn.
In
a food processor, puree 3 cups of the corn kernels. Transfer them into a
saucepan and stir in the remaining 1 cup of kernels. Add in the butter and cook
over medium heat until hot, about 5 minutes. Carefully stir in the cream and
cook for another 5 or so minutes until hot and thickened slightly. Season with salt and pepper if needed. Remove from the heat and cover to keep warm.
In
a large non-stick skillet heat 2 tablespoons of extra virgin olive oil over
medium high heat. Add the fish fillets crumb side down; reduce heat to medium
and cook, turning once, until golden and crisp, about 8-10 minutes.
Serve
the crispy fish on a bed of the warm creamed corn.
Jen of My Tiny Oven
