Who needs a delicious meal…using only ingredients you have on hand…ready in 20 minutes…
tonight?
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.
The Simplest Weeknight Parmesan Tilapia
Serves | 2-3 |
Prep time | 5 minutes |
Cook time | 12 minutes |
Total time | 17 minutes |
Ingredients
- 1.5lb tilapia filet (about 2 large)
- 1/4 teaspoon salt
- 1/3 cup mayonaise
- 1/3 cup finely grated parmesan
- chopped parsley & lemon wedges for garnish
Note
The recipe can easily be tailored for big and small portions. The ratio of mayo to parmesan is 1:1, so make as little or as much as you like. Each tilapia filet will need 2-3 Tbsp of each, per filet.
Directions
1. | Preheat oven to 400F. Line a baking sheet with parchment paper. Sprinkle tilapia filets with salt and transfer to baking sheet. |
2. | In a small bowl, combine parmesan and mayonnaise. Divide mixture evenly and spread over tilapia filets. |
3. | Bake for 9-10 minutes. Turn the oven to broil and cook for another 2-3 until topping is golden brown and bubbly. |
4. | Sprinkle with fresh chopped parsley and lemon wedges and serve while hot. |
Robyn says
I make this ALL the time (you posted the recipe on IG ages ago), alternating with the Panko-Crusted Tilapia in the archives. I’m not a huge fish eater, but these are both great gateway recipes!
Erin & Dara says
YAY!!! Thanks for sharing Robyn! So glad you enjoy them both!
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