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Before diving into the cooking process, Guilherme lists the necessary ingredients: an 800-gram package of Copacol tilapia fillet, lime juice, salt, black pepper, wheat flour, breadcrumbs, and three eggs. He explains that Copacol fillet is boneless and requires only thawing, making it an excellent choice for easy meal preparation.
Building the Sauce
The sauce is presented as a fundamental part of the Tilapia Parmigiana. With few ingredients, Guilherme shows how to sauté onions and garlic in olive oil, followed by adding tomato sauce and seasoning with salt, pepper, parsley, and chives. The result is a fragrant and flavorful sauce that enhances the dish.