Friday, September 20, 2013

Parmesan-Crusted Tilapia

photo courtesy of Rachael Ray
Five ingredients and 15 minutes to make this dish.  Thanks to my Facebook ladies for sharing this Rachael Ray recipe.

Don’t be shy!   Feel free to give this some BAM! (aha, mixing my Food Network stars) by tossing in some pepper or cayenne or whatever floats your boat (get it? fishing puns)….

I always read the comments section of an online recipe to get ideas that others have tried and I always learn something.  Remember where you heard that and later you'll thank me!

Parmesan-Crusted Tilapia
makes 4 servings 

3/4 cup freshly grated Parmesan cheese
2 teaspoons paprika
1 tablespoon chopped flat-leaf parsley or Italian seasoning
4  tilapia fillets, thawed (about 1 pound total)
Extra virgin olive oil
1  lemon, cut into wedges

Preheat the oven to 400 degrees.

In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture, press gently to help the cheese cling to the fish.

Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes.   If you like it a tad more brown and crispy, put it under the broiler for a few minutes to finish it off.

Serve the fish with the lemon wedges.

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