- 4 tilapia fillets
- 1/2c cornmeal*
- 1/2tsp salt
- 1/2tsp pepper
- 2 Tbsp fresh parsley
- zest of one lemon (reserve lemon to slice into wedges for serving)
- 2 Tbsp olive oil, plus more if necessary
- Heat olive oil in a medium skillet over medium heat. On a shallow plate, combine cornmeal, salt, pepper, parsley, and lemon zest. Dredge tilapia fillets in the cornmeal mixture. Cook fillets 2 at a time, about 3 minutes on the first side and 1-2 minutes on the second side. (Add additional olive oil to the pan if necessary.)
- Slice the lemon into wedges and serve with tilapia.
*Gluten & Dairy Free Notes: Be sure your cornmeal is gluten free. Cornmeal itself doesn’t contain any gluten ingredients, but it’s often processed on shared equipment. Arrowhead Mills, Bob’s Red Mill, Hodgson Mill, and Safeway all make gluten free cornmeal.