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Broiled Tilapia Parmesan


This is a lovely, quick recipe that tops oven broiled tilapia fish with a refreshing Parmesan and lemon marinade. You\'ll be pleasantly surprised at the way all the tastes come together - zingy lemon, nutty Parmesan cheese and peppery basil. All blend together harmoniously with the silky creaminess of fresh butter and the fish retains its succulence.
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This is a lovely, quick recipe that tops oven broiled tilapia fish with a refreshing Parmesan and lemon marinade. You\'ll be pleasantly surprised at the way all the tastes come together - zingy lemon,...

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Cook time15 minYield8 servings


Ingredients

  • PARMESAN CHEESE MARINADE
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup butter, softened to room temperature
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon dried basil leaves
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon celery salt
  • 2 pounds tilapia fillets

Cooking guidelines

Preheat your oven broiler to high.

Generously grease a broiling pan or line it with aluminum foil.

First make your Parmesan cheese marinade. Grate your Parmesan cheese. In a small bowl, mix it together with the softened butter, mayonnaise and lemon juice. Season the mixture with dried basil, freshly ground pepper, onion powder and celery salt. Mix everything well to blend all the tastes and set aside while you prepare your fish.

Take your greased or lined baking pan and arrange the fish fillets in a single layer on it. Place the fish in the oven and broil just a few inches from the heat for about 2 to 3 minutes. Take the baking pan out of the oven, flip the fillets over, put them back into the oven and broil for another couple of minutes on the other side. Remove the fillets from the oven and spoon over the Parmesan cheese mixture, covering the fish fillets evenly. Return the baking pan into the oven and broil the fillets for 2 more minutes or until the topping has browned and the fillets flake easily when pricked with a fork. The key to success is to be careful not to over-cook and dry out the fish.


  • Chef: Tomas Skocdopole
  • Published:

Category: Fish meat

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