Thursday, April 19, 2012

Parmesan Crusted Tilapia with Creamy Lemon Sauce

This meal is perfect for a weeknight when you don't feel like spending a lot of time on dinner after a long day. I'm no Rachael Ray, but I do believe this would take even an amateur chef less than 30 minutes to prepare. Tear open a bag of salad, put out some dressing, and you're golden. I made this with panzanella salad and really enjoyed the lightness and simplicity of this meal. You could also easily make the same meal with cod or halibut; tilapia just happened to be on sale this week and I'm a low-budget chef whenever possible. Sauvignon Blanc is the way to go for wine, as it won't overpower the delicateness of the fish.

What you need
6 Tilapia fillets
1/3 c. light mayonnaise
2 T. lemon juice
1 tsp dijon mustard
2 T. dried parsley
2 tsp garlic salt
2 tsp cracked black pepper
1/3 c. grated Parmesan cheese
1/2 c. panko bread crumbs

What you do
Preheat oven to 400 degrees F. Arrange tilapia on a baking sheet.

In a small bowl, combine mayo, lemon juice, and dijon mustard. In another small bowl, combine parsley, garlic salt, pepper, Parmesan cheese, and panko.

Spread mayo thinly on the top of each tilapia. Top with panko topping. Bake for 12-15 minutes, or until fish flakes. Then broil for no more than 1-2 minutes to lightly brown the topping. Enjoy!

Wine pairing: Opt for a Sauvignon Blanc, which won't overpower the delicate taste of this meal.

1 comment:

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