Parmesan Tilapia
4 servings
4 tilapia fillets or any mild white fish (about 1-1/4 lbs) Mahi or Grouper would work great
1 to 1-1/4 cups Panko breadcrumbs
4 cloves garlic, finely chopped
2 tablespoons olive oil, divided
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated parmesan cheese, real (not processed)
3 tablespoons lemon juice
Preparation:
Preheat the oven to 425°F. Coat a shallow baking pan with nonstick spray and arrange the fish in a single layer.
In a small bowl, combine the breadcrumbs, garlic, 1 tablespoon of the olive oil, salt and pepper.
Brush the fish fillets with the remaining tablespoon of olive oil, top with the crumb mixture, and sprinkle with the parmesan cheese. Drizzle the lemon juice over the top and bake until the fish flakes easily and is opaque throughout, 7 to 8 minutes.
2 tablespoons olive oil, divided
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated parmesan cheese, real (not processed)
3 tablespoons lemon juice
Preparation:
Preheat the oven to 425°F. Coat a shallow baking pan with nonstick spray and arrange the fish in a single layer.
In a small bowl, combine the breadcrumbs, garlic, 1 tablespoon of the olive oil, salt and pepper.
Brush the fish fillets with the remaining tablespoon of olive oil, top with the crumb mixture, and sprinkle with the parmesan cheese. Drizzle the lemon juice over the top and bake until the fish flakes easily and is opaque throughout, 7 to 8 minutes.
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