Sunday, August 30, 2009

Parmesan~Crusted Tilapia

Up for the WC Challenge??! I decided to join the "What's Cooking" ladies in this challenge. My first!! Yea! Them ladies there have taught me a lot. We voted and Parmesan won. I love parmesan...but I was rooting for rum in the vote. shhhhh...

I decided to use a recipe that my family loves. It is quick and easy and so delish. Yo, I just said delish. Is that a sign of a foodie?

Anyway, I found the recipe while googling for different tilapia recipes. This has become a staple in my house. Yes, it earned its way into being positioned behind the clear sticky paper in my cookbook and not just a computer printed loosed leaf recipe stuffed behind the cover, hanging on for dear life.


Okay, the best part about making this recipe is basically chucking all the ingredients in a shallow dish or bowl and having your fillet frolic in the seasoned cheesy goodness.

Where's Waldo..oh I mean the fillet? Can you see it?


Thanks Rachel Ray. This is probably the only one of your recipes I have made and it sold me.

here! is the recipe online.


So colorful...dig in!

Parmesan Crusted Tilapia


¾ cup freshly grated Parmesan cheese

2 teaspoons paprika

1 tablespoon chopped flat-leaf parsley

4 tilapia fillets (about 1 pound total)

1 lemon, cut into wedges


Preheat the oven to 400°. 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. 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.

    1 comment:

    1. Whenever I try and make a parmesan crust for fish or chicken, it always falls off! Yours looks absolutely wonderful!