As promised, here is the recipe for our dinner tonight:

Cornflake crusted tilapia, loaded mashed potatoes and peas
Cornflake-Crusted Tilapia
(Rachael Ray YUM-O, The Family Cookbook)
(Rachael Ray YUM-O, The Family Cookbook)
2 cups cornflake crumbs
1 tsp. dry mustard
1/2 tbls. ground coriander
1/2 tbls. paprika
4 tilapia fillets
2 tbls. olive oil
******
In a shallow dish, combine the cornflake crumbs, dry mustard, coriander and paprika. Season the tilapia fillets with salt and pepper, then coat them thoroughly in the seasoned cornflake crumbs. Preheat a large nonstick skillet with the olive oil over medium-high heat. Once the oil starts to ripple, add the tilapia and cook for 3-4 minutes on each side, or until cooked through.
1 tsp. dry mustard
1/2 tbls. ground coriander
1/2 tbls. paprika
4 tilapia fillets
2 tbls. olive oil
******
In a shallow dish, combine the cornflake crumbs, dry mustard, coriander and paprika. Season the tilapia fillets with salt and pepper, then coat them thoroughly in the seasoned cornflake crumbs. Preheat a large nonstick skillet with the olive oil over medium-high heat. Once the oil starts to ripple, add the tilapia and cook for 3-4 minutes on each side, or until cooked through.

This was very good! We all four enjoyed it and there were no leftovers! I had never cooked with coriander before and was curious how it would be, but even though it has a very strong scent the flavor was not over-powering at all. If you like a nice mild fish with a crunchy coating, you will like this!