Cilantro and Potato Crusted Baked Tilapia

Sea food is always a good option for a high protein, low calorie meal. White, flaky Tilapia is one of our favorites. As compared to saucy coconut fish curries, I find baking quite convenient. It is effortless, yet flavorful. Every time I bake fish, I cook it with different spices like Cajun Seasoning or something Indian like Tandoori Masala. Today's variation is a fish flavored with an Indian Green Masala and crusted with dry potato flakes.

Ingredients:
Tilapia or any other fish fillets - 2
Coriander/Cilantro/Dhania Leaves - 10 sprigs
Garlic - 3 big cloves
Green Chilies - 3
Vinegar - 1 tbsp
Salt
Potato Flakes - 1/2 cup
Cooking Spray or Oil

How to bake Herbs and Potato Crusted Fish:

• Blend coriander leaves, garlic, green chilies, vinegar and salt in a food processor to a fine or slightly coarse paste. You can use a mortar pestle as well. Apply this herb paste to the fish fillets. Cover with a plastic food wrap and refrigerate for about 2 - 3 hours. If not 2 hours, let the fish marinate for at least 30 minutes.
• You can also add mint/pudina along with cilantro leaves. If you don't like cilantro, try with any of your favorite herbs - parsley, rosemary.
• Preheat the oven at 375 degrees F. Grease a baking dish with oil or cooking spray.
• Coat the marinated fish fillets in potato flakes and place on the greased baking dish. Spray some more oil on the coated fish and bake for 15 - 20 minutes or until fish turns flaky.

Garnish with chopped cilantro leaves and serve Potato Crusted Tilapia with lemon wedges, steamed veggies, Potato Fries. We enjoyed our lunch with Carrot Cabbage and Peas Stir fry.