I have been on sort of a fish kick. Tilapia is a mild white fish that is light and healthy. It is easy to prepare and not overly filling. This recipe for Parmesan Crusted Tilapia came from Rachael Ray. I receive her magazine, “Everyday with Rachael Ray” and there are some great, easy recipes in there. This was one that looked easy enough and good enough to try. It came out great. The only change I made was to use dried parsley instead of fresh because that is what I had on hand. It was flaky and flavorful and the lemon wedge is just the right finishing touch at the end. Enjoy!
Total Time: 20 minutes
1 cup freshly grated parmesan cheese
2 teaspoons paprika
1 teaspoon dried parsley
Salt and pepper, to taste
Olive oil, for drizzling
4 tilapia fillets
1 lemon, cut in wedges
1. Preheat the oven to 400 degrees.
2. In a shallow dish, combine the cheese with the paprika and parsley. Season both sides of the fish with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture.
3. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Serve the fish with the lemon wedges.