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.
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.
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.
(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?