My friend Darren shared this recipe with me a while back and I’m so happy that I finally tried it out. This recipe couldn’t be any easier, and there isn’t much of a mess because you are mixing all of the ingredients into a small bowl and cooking on aluminum foil that can be tossed (or recycled) after cooking. Oh, and did I mention, no chopping? You know I hate to chop! This can be made on the fish of your choice, or over chicken!
Broiled Tilapia Parmesan
- 1/2 cup Parmesan cheese
- 1/4 cup butter, softened
- 3 tablespoons mayonnaise
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon dried basil
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon onion powder
- 1/8 teaspoon celery salt
- 2 pounds tilapia fillets
Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side.
Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
This was so good and such a unique mix of flavors. This is the perfect recipe for a quick and easy, but so good, weeknight dinner.
I loved this recipe so much, that I made it again a few nights later for JH, but the land lovers version since he’s allergic to fish. I made enough topping for 4 servings, yet only cooked 2 pieces of chicken so that it could bake in the sauce to stay moist. I baked at 350 degrees for 30 minutes, or until chicken is cooked through, and broiled for another 5 until golden brown.