Creamy Caesar Fish Fillets with Tomatoes and Onions

Now that it’s Lent it’s become a challenge to go meatless on Fridays. Last weekend Marcy made this dish for dinner. It was so simple to make and so full of flavor I asked Marcy to give me the recipe. I made it and AJ loved it.

Ingredients
3 tilapia fish fillets (any white fish will do)
1 egg, beaten
3/4 cup spicy hot breadcrumbs (I only had whole wheat on hand)
1 tablespoon oil, plus a little more
2 medium tomatoes, diced
1 small onion, chopped
1 -1 1/2 cups creamy caesar dressing

Preheat the oven 350˚F. Prepare a 9 inch square baking dish by spraying it with cooking spray. Set aside.

Put the beaten egg in a plate. In another plate, put the breadcrumbs. Dip each fillet in the egg and then dredge in the breadcrumbs. Heat the oil in a skillet and lightly fry the fillets until light brown. Put them in the prepared dish and set aside. Don’t wash the skillet

To the same skillet,  add a little more oil, if needed, and sauté the onions and tomatoes until just wilted, about 3-5 minutes. Pour the creamy caesar dressing over the fillets in the prepared baking dish. Top with the onions and tomatoes. Bake for 30 minutes or until bubbly.