Thursday, February 28, 2013
I tend to get in a fish rut - falling back on my tried and true tilapia amandine even when there are lots of other great recipes to try. So I kicked myself out of a rut and I am so glad I did! This version of fish is absolutely delicious, and super easy.
This parmesan version is a combination of several I've seen on the web and pinterest. It is so fast that it can be on the table in less than 20 minutes, if you can make a few side dishes that fast!
Start by patting the fish dry and then place it on a lightly greased rimmed baking sheet. (You could use a cake pan, also.) Brush the fish with lemon juice.
Bake for 5-10 minutes. (This will depend on the thickness of your filets - mine were quite thin and 6 minutes was perfect.) While the fish bakes, you can whip up the topping. In a small bowl, combine the butter, mayonnaise, Old Bay seasoning,
basil and parmesan cheese.
Mix well with a fork, making sure to smash up any chunks of parmesan.
Spread the topping over the fish
and return to the oven for 5-8 minutes or until the fish flakes easily with a fork. I'm so glad to have another great recipe to use for tilapia! (Try the side dish, too - Balsamic Roasted Green Beans!)
One year ago: Chipotle Shrimp Tacos
Two years ago: Greek Salad
Three years ago: Beef and Barley Soup with Mushrooms
Find more great ideas at Full Plate Thursday, Pennywise Platter, Recipe Box, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodtastic Friday, Foodie Friday (#2).
4 tilapia filets (1 pound total)
2 tsp. lemon juice
1 1/2 Tbsp. butter
1 1/2 Tbsp. mayonnaise
1/3 tsp. Old Bay seasoning
1/4 tsp. basil
1/3 cup grated Parmesan
Pat fish filets with a paper towel and then place on a greased baking sheet or in a baking pan. Brush with the lemon juice. Bake at 350 for 5-10 minutes, depending on fish thickness.
Meanwhile, combine the remaining ingredients in a small bowl, and stir well to combine. Spread topping over fish and return to oven for an additional 5-8 minutes or until fish flakes easily with a fork. Serves 4.
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