Week 3: Parmesan-Crusted Tilapia

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/five-ingredient-recipes/parmesan-crusted-tilapia

We really like fish and tilapia is a pretty easy fish to cook. The only thing is that it definitely needs some good seasoning.

I added a little bit to the recipe and the changes worked out really nicely. I chopped some garlic and sauteed it in the oil before pouring the oil over the fish. Also, following some of the reviews on the recipe, I added some lemon pepper and basil to the parmesan mix. I also made sure that there was enough parmesan to completely coat each side of the fish. At the end of baking, I also broiled the fish for about 4 minutes.

Note to self: Always make sure fish is completely thawed before cooking. The first time I tried this the fish was almost raw in the middle and we had to microwave it before really eating it...embarrassing. But the second time it turned out perfect!

Ate it with a side of broccoli and cauliflower.

Josh's Rating: 4.5/5

          This tasted amazing! There was a lot of flavor and the fish (the second time) was perfectly done. Definitely adding to the list of fall back recipes.

Luisa's Rating: 4/5

          Luisa would have liked to have it a little longer under the broiler so the crust would be a little crispier. But the contrast of the soft fish and the crust was great. Would have maybe been good to have some sort of sauce, but it did have a lot of great flavor.