Here is a recipe from Renee Kelly, which was originally published in the Kansas City Star.
Makes 4 servings
1/2 cup Domata gluten-free flour
1/2 cup Parmesan cheese
1 teaspoon chopped oregano or herb of your choice
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1-1/2 pounds tilapia, preferably Quixotic
1/2 cup olive oil or vegetable oil for sautéing
Lemon for garnish
Mix together the flour, Parmesan, chopped herbs, salt, garlic powder, and pepper. Coat each filet with the Domata mixture.
Heat a sauté pan on medium high heat with a little bit of the oil. Sauté the tilapia about 2 minutes each side.
Serve with a salad.