Crispy Baked Tilapia with Villa Rosa Kempinski’s Chef Alphonce Muok
INGREDIENTS:
- 3 medium leeks, washed and chopped (white and light green parts)
- medium red bell pepper, seeded and diced
- 1 clove garlic, minced
- 1 teaspoon olive oil
- 1 1/2 pounds tilapia
- Kosher salt and freshly ground black pepper
- 1 cup Panko (Japanese breadcrumbs)
- 1/2 cup crushed potato chips
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter, melted
METHOD
STEP 1:
Gather the ingredients.
STEP 2:
Preheat the oven to 425 F. Coat a 9 by a 13-inch baking dish with cooking spray.
STEP 3:
Toss the leeks, red peppers, garlic, and olive oil together in a bowl.
STEP 4:
Spread it out in an even layer in the baking dish.
STEP 5:
Place the fish fillets on top of the vegetables. Season with salt and pepper.
STEP 6:
Toss the Panko, potato chips, Parmesan cheese, and melted butter together in a bowl.
STEP 7:
Sprinkle the mixture evenly over the fish, pressing down lightly to form a loose crust.
STEP 8:
Bake 15 to 20 minutes, until the fish flakes easily with a fork and the topping is nicely browned.
Enjoy..
Chef Alphonce Muok Bio
Chef Alphonce Muok Omollo I trained as a chef at Sun Africa Hotel’s Lake Naivasha Country Club, I went to Nairobi Utalii College. I have worked with Java, Dormans, Tamambo, Dragoman then joined Safari Style Hotel in South Sudan, before moving to Mtwara Tanzania as Chef Manager. I am all-round chef unequivocal skills, culinary artistry and sheer determination landed me a position as head chef in Kenya’s most iconic and luxurious 5-star hotel to date, the fabulous Villa Rosa Kempinski.
My passion for the Culinary Arts comes from my father. He was a great chef by then, he showed me my way around the kitchen and this is where my passion for the culinary field developed.
*Mantra/Motto*
Kitchens should work as a team, with every person playing their part to create something truly magnificent and consistent with great palatable taste, texture, and appealing to the eye.
With many thanks,
Alphonce Muok.