Use a pestle and mortar to grind the anchovy filets, garlic and salt into a paste. (If you don't have a pestle, then just chop them together finely, and press with the side of a knife to make it a paste.) Scrape the paste into the bottom of a large mixing bowl.

Whisk in the egg and egg yolk, then whisk in the lemon juice, Worcestershire, and Dijon mustard. Very gradually begin to whisk in the olive oil - just a few drops at first, then in a thin stream, until the dressing is smooth and glossy.

Heat the oven to 375 F.

Toss the bread pieces with the olive oil and salt and pepper, then spread evenly on a baking sheet and bake until browned - shaking the baking sheet occasionally, about 10 - 15 minutes. Remove and allow to cool.

Brush each side of the tilapia filets with some butter, then pour the rest into a heavy bottomed skillet. Generously season both sides of the tilapia with the blackening spices, pressing it into the fish.

Heat the skillet to medium high and cook the fish until done, about 3 minutes per side then remove to a plate to cool.

Chop the romaine and put in a large salad bowl. Toss well with the dressing, parmesan, and croutons - add black pepper to taste.

Heap a large pile of salad on 4 plates, then top with the tilapia filets. Sprinkle with any remaining parmesan and serve.