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4 Sea Cuisine® Parmesan Crusted Tilapia fillets
1 clove garlic, peeled
2 tbsp. capers
2 anchovy fillets (optional)
1 tbsp. fresh oregano leaves or 1 1/2 tsp. dried
1/4 tsp. red pepper flakes
1 cup jarred giardiniera salad, drained
½ cup pitted Kalamata olives
1 tbsp. olive oil
1 sourdough bread round (about 8 in.), split
1/4 lb. thin sliced provolone cheese
Preheat oven to 375°F. Bake Parmesan Crusted Tilapia fillets according to package directions.
Process garlic, capers, anchovies, oregano, and red pepper flakes in a mini processor until finely chopped. Add giardiniera salad, olives, and olive oil. Pulse together until evenly chopped. (Can be made ahead and refrigerated, up to 5 days in advance.)
Scoop out some of soft bread from cut bread round. Spread half of vegetable mixture on bread base. Arrange Tilapia and provolone on top. Spread on remaining vegetable mixture and cover with bread top. Cut into 6 wedges.
This Parmesan Crusted Tilapia Muffaletta Serves 6.