Parmesan Crusted Tilapia

I’m not a big fan of Rachael Ray.  (Yep, I said it.)

Frankly, I find her a bit perkily annoying, and she gives me a headache.  (Please don’t judge me.)

But I admit, sometimes, sometimes, she has a borderline brilliant recipe.  And I can’t help myself – I am drawn to trying it.  That’s what happened with this recipe.  It went against my very nature, but I took a deep breath and went with it anyways.

The Recipe:

Parmesan-Crusted Tilapia, adapted from Everyday with Rachael Ray

¾ cup freshly grated Parmesan cheese (or I substituted with 1/2 c parmesan and 1/4 c bread crumbs)

2 teaspoons paprika

1 tablespoon chopped flat-leaf parsley

4 tilapia fillets (about 1 pound total)

1 T lemon juice

2 T olive oil (I refuse to call it EVOO!)

Preheat the oven to 400°.  In a shallow dish, combine the cheese, crumbs, paprika and parsley & season with salt and pepper.  In separate dish combine lemon juice and oil.  Dip the fish in the olive oil mixture and then 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.

{Printable Recipe}

The Results:

Did you see how easy the recipe is??  I mean seriously, I didn’t have about half the original ingredients, but I subbed away.  And guess what?  It worked.

I didn’t have enough parmesan, so I just grated some of my leftover french bread with it, and voila, a crispy crust.  I also didn’t have actual lemon wedges, so I just added some lemon juice to the olive oil.

Additionally, I didn’t have any fresh parsley (subbed dried) or regular paprika (subbed smoked paprika) – so I pretty  much changed everything, but only just slightly.

Pretty, isn’t it?

(I do have to say, the smoked paprika was a little strong for the mild fish, so if you make this, definitely use the regular paprika.  It wasn’t bad, mind you, just a little over-flavored.)

Served with a baked potato and some fresh green beans, a meal was had.  With only 10 minutes of prep and 10 minutes of cooking (not including the baking of the potato), this is my kind of meal to make.

I hate to admit it, but RR can cook.

Maybe I can watch her show on mute?

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11 thoughts on “Parmesan Crusted Tilapia

  1. Your Tilapia with the Parmesan Crust looks so good, Courtney. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week end and come back soon!
    Miz Helen

    Like

  2. Pingback: Mom’s Famous Green Beans « Misadventures in Cooking

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