Parmesan Crusted White Fish

I told you guys that I have 3 seafood recipes... one Asian-inspired, one Italian inspired for Salmon, and one Italian inspired for white fish. Here's the white fish recipe!!

It's a Parmesan "Crusted" Tilapia inspired from a recipe I found on Sparkpeople.com, which is a health and wellness website. The crust is in quotes because it's not a crunchy crust with any type of breading, it's more of just a Parmesan layer. Call it what you will, it's delicious.

The ingredients for the "crust" are:

~1/2 cup grated Parmesan cheese

1 tbsp softened butter

1.5 tbsp mayonnaise

1 tbsp lemon juice

1/2 tsp onion powder

1/2 tsp dried basil

1/4 tsp celery salt

1/4 tsp ground black pepper

(optional) Granulated garlic to taste

1/2 - 1 lb. fillets of any white fish (tilapia, sole, flounder, trout, snapper, etc.)

1. Preheat your broiler. Put aluminum foil on a baking sheet and spray with nonstick cooking spray

2. Combine all ingredients except the fish and set aside.

3. Arrange fillets in a single layer on prepared pan. Broil a few inches from the heat for 2-3 minutes. Remove from heat; flip fillets, and coat with the prepared Parmesan cheese mixture. Broil until golden and bubbly and the fish flakes easily with a fork. Avoid overcooking the fish! Use trial and error in your oven (or toaster oven in my case) - for mine, I actually do not pre-cook the fish, I just coat them with the topping and broil. But try it out for yourself and see how quickly your oven cooks it!

I hope you enjoy. Please leave your comments below!

I had some sole fillets in my freezer so that's what we used!

Starting from the top going around clockwise: Parmesan cheese, black pepper, celery salt, onion powder, dried basil, butter, mayonnaise

I top my fillets before baking. This time they were teeny fillets and I actually had to layer 2 of 3 on top of each other to get a piece of the size I wanted that would make sense to crust. If you're working with good sized fillets, follow directions above until you know how your oven cooks.

Delicious golden crust

Flowers from my overgrown sage