Go Fish

 

Recently, I was visiting my best friend Amy and her darling two-month old daughter for the afternoon.  Amy's mother-in-law had recently been in town and left the fridge and freezer stocked with home-cooked favorites.  My visit's timing was perfect because Amy was leaving town and needed to get rid of the leftovers (and I lurve leftovers).  I was feasting on panko-encrusted tilapia, roasted tomato risotto and frozen chocolate-chip-toffee-oatmeal cookies - for lunch!  A wonderful departure from my typical egg salad or tuna fish sandwich.  But it got me thinking about incorporating more fish options at home so tonight I made a similar version of tilapia, replacing the panko bread crumbs with Parmesan and a mix of herbs and spices.  The side dish you see here is orzo with chopped red onion and cucumber, kalamata olives, feta cheese and spinach.  

I typically don't gravitate towards Rachael Ray, but I do like her easy recipe for Parmesan-crusted tilapia.  With only five ingredients, what's not to like!?

Ingredients

3/4 cup freshly grated Parmesan cheese

2 teaspoons paprika

1 tablespoon chopped flat-leaf parsley

4 tilapia filets (1-1 1/2 lbs)

1 lemon, cut into wedges.

1. In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper.  
2. Drizzle the fish with olive oil and dredge in the cheese mixture. Place into a non-stick frying pan and cook until fish is opaque in the thickest part, 6-8 minutes.  Serve the fish with the lemon wedges. 

Recipe adapted from Rachael Ray's Everyday Magazine, October 2006 Issue. 

And for those of you wondering, I have yet to receive the Centerville Chicken Pot Pie!  4 days late!  Stay tuned...