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What’s for Dinner? Parmesan Tilapia with Fresh Lemons and Tomatoes

By Caitlin Klein in Food on Nov 17, 2010 4:00PM

If our recent spotlight on area fisheries and fish mongers gave you a hankering for seafood, we understand.

For dinner this week, try cooking tilapia. Its versatile white and flaky filets are easy to find in area grocery stores and seafood markets. Even if you think you don’t like seafood, tilapia might be for you. It is distinctively non-fishy and mild and is easily dressed up with fresh herbs, vegetables, or sauces. To top it off, tilapia is extremely affordable, high in protein, and low in calories.

Parmesan Tilapia with Fresh Lemons and Tomatoes
(Serves Two)

2 tilapia filets
Salt and black pepper
2 cloves of garlic, peeled and minced
Red pepper flakes (optional)
ΒΌ cup Shredded Parmesan cheese
Olive oil
1 lemon
1 tomato
Fresh basil leaves

Preheat the oven to 375 degrees. Rub the filets with olive oil and place on a baking sheet or oven-safe pan. Season both sides with salt and black pepper to taste. Top filets with garlic, red pepper flakes (optional), and Parmesan. Note: If you can get a block of Parmesan and grate it yourself, the flavor will be stronger.

Top filets with alternating slices of lemon and tomato. Bake for 15-17 minutes, or until the fish flakes easily with a fork. To plate, use a broad metal spatula to transfer each filet intact. Prior to serving, slip basil leaves between the lemon and tomato for a layered effect.