I can almost feel the aggressive hand raising.
We got you covered, of course. This is a recipe throw back for us. Dara posted a version of this weeknight winner five years ago, and a variety of similar versions have been on regular rotation in both our homes ever since.
The non-negotiable recipe staples include parmesan cheese and mayonnaise. Now I ask you, how could anything go wrong with such a glorious combination?
As with many of our old school How to Eat recipes, we’ve simplified them to make them more family friendly, and we’ve done away with including any advice which has you paying close attention to things like the amount of fat in a product. It’s mayo and parm. They have fat. It makes them delicious. End of story.
What I do advise you to do however, is to bake up some delicious local spring asparagus (it’s finally HEEEEERE!) on a separate parchment-lined baking sheet in the oven. Drizzle with oil and sprinkle with salt and it will cook up in the same time as the tilapia. Goodness I love efficiency.0