Thursday, July 14, 2011

Parmesan Crusted Tilapia

I've mentioned this recipe to several people so I figured I'd post it on the blog in case any of them (or you!) were interested in trying it. It is super easy and tastes better than it sounds.

In fact, I'd recommend the entire cookbook to anyone who wants to give freezer cooking a try. It's streamlined the process for Anna and me, which means more meals in less time. Now we never cook a month's worth of meals so we can't say 100% that it would be great for that (though I have no doubt that it would), but we can vouch that it's great for getting 12-ish meals/sides in the freezer in a reasonable amount of time.

Parmesan Crusted Tilapia (from 30 Day Gourmet’s BIG Book of Freezer Cooking)
Serves 4

¼ t. dried basil
¼ t. black pepper
½ t. paprika
½ t. garlic powder
1/3 cup of grated Parmesan cheese
1/3 cup Italian seasoned bread crumbs
1 lb. frozen tilapia fillets
2 T. butter or margarine, melted
3 T. mayonnaise or salad dressing; regular or reduced fat

Thaw the fish

Combine basil, black pepper, paprika, and garlic power

Combine cheese and bread crumbs

Preheat oven to 425 degrees.

Drain any liquid from the fish. Line a baking sheet with aluminum foil.

In a shallow container thoroughly mix butter and mayonnaise until combined. Stir in seasoning mix until combined.

Place crumb mixture in another shallow container.

Coat fish on both sides with butter/mayonnaise mixture then dip one piece at a time in the bread crumb cheese mixture flipping over to coat both sides.

Place fish on baking sheet. Bake for 10 to 12 minutes or until fish easily flakes when touched with a fork.

Now, if you want to freeze it, freeze the cheese and bread crumbs in one freezer bag and the spices (basil, pepper, etc.) in another. Place them with the frozen tilapia until ready to use and then follow the directions above. We like to serve this fish with edamame.

1 comment:

Anna said...


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