Today I’m sharing my Parmesan-Crusted Tilapia with Crème Fraîche Tartar Cream Recipe. Easy and delicious fish with a creamy sauce to drizzle overtop.
Crème fraîche is a luscious ingredient that can make any simple meal into something special. Many people use crème fraîche exclusively for desserts and don’t realize how delicious and versatile it is in savory dishes.
For instance, one of my favorite pasta sauces is made of crème fraîche. You warm about 1 cup of crème fraîche over low heat in a small saucepan. Once it has melted, add a handful of chopped fresh herbs (basil, thyme or parsley all work), a clove of minced garlic, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Stir, remove from heat and cover. Cook one box of pasta. Drain but save some of the water. Toss the hot pasta with the infused crème fraîche, adding a touch of pasta water if more thinning is needed. Done!
Crème fraîche also shines when used in place of mayonnaise or sour cream in a variety of sauces. You can absolutely turn souvlaki into something fancy if you make the tzatziki with crème fraîche instead of yogurt or sour cream. And you can substitute crème fraîche in for part or all of the mayonnaise in potato salad.
And, you can use crème fraîche instead of mayonnaise when making tartar sauce as I’ve done as a sauce for the Parmesan-Crusted Tilapia in today’s recipe.
This sauce is thinner than tartar sauce usually is. It’s going to melt from the warmth of your plate and work its way all around and under your Parmesan-Crusted Tilapia and everything else on your plate until it’s all been touched with creamy tangy flavor, which is not something that anyone will complain about, trust me.
Are you looking for more delicious and easy ways to cook fish? Check out my guide for How to Cook Fish From Frozen. It’s so convenient for weeknight meals. You make sure to have fish in the freezer. Follow the instructions to take the fish from the freezer, to the oven and then to the table quickly and easily.
I hope you enjoy this Parmesan-crusted tilapia recipe
Parmesan-Crusted Tilapia with Crème Fraîche Tartar Cream
This is a really simple dinner to make. The tilapia is quickly breaded and then baked for a short time. While it’s cooking, you mix together the ingredients for the crème fraîche tartar cream sauce. The sauce has the flavors of a typical tartar sauce but is a bit thinner so it can be drizzled onto the fish to serve.
- olive oil
- 1 cup (about 1 ounce) finely shredded parmesan cheese
- 1 cup panko bread crumbs
- 1 tsp. paprika
- 6 tilapia fillets (2 lbs. total)
- 1 cup crème fraîche
- 1 Tbsp. capers, chopped
- 1 clove garlic, minced
- 1/2 tsp. lemon juice
- 1/4 tsp. black pepper
- lemon wedges for serving
- Preheat the oven to 450ºF. Grease a large rimmed baking sheet with 1 teaspoon of olive oil.
- In a medium-sized bowl combine the parmesan, bread crumbs, 2 tablespoons of olive oil, the paprika, and 1/2 tsp. of salt until all crumbs are moistened with oil.
- Arrange the tilapia fillets on the prepared baking sheet. Divide the crumbs among the tops of the fillets. Spread the crumbs out on the fillets and press down gently.
- Bake until fish is cooked through and flaky and the crumbs are browned, 10-12 minutes.
- Meanwhile, make the sauce: combine the crème fraîche, capers, garlic, lemon juice and black pepper. Serve the fish with wedges of lemon and with the sauce alongside.
Have you ever used Crème Fraîche in a savory dish before? I’d love to hear all about it. Scroll down to the comment section and tell me all about it.