I served it with this baked tomato recipe, and brown rice with chicken bouillion and peas.
4 Servings, Prep 10 min, Cook 10 min
10 10 20
- 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.
Tuesday, September 13, 2011
This week's Pinday post will be very simple, because it was a very simple recipe that turned out DELICIOUS!!! The pin on Pinterest is here, and the recipe is here. I'm always looking for good fish recipes, because both my boys love fish, and I love the IDEA of fish, but haven't been able to eat it since I was pregnant with Elias. (The texture makes me gag.) I discovered last summer at a restaurant that I enjoyed fish on a salad, but that's still a pretty limited way to eat it. So I saw this recipe for Rachel Ray's Parmesan-Crusted Tilapia and thought it showed promise for allowing me to finally be able to eat fish OFF a salad. I followed the recipe exactly (except I forgot the lemon wedges to serve with it), and it turned out great! Victory! Here's my photo and the recipe: