6 Parmesan Crusted Tilapia

How often do you eat fish?

I probably eat it five times a year.

Did you know you are supposed to eat fish 2-3 times per week?

One of those portions should be oily fish.


I didn't realize there was an oily fish.  I just knew I liked boneless white fish.
Halibut, talapia, or cod.

So what is oily fish?

Okay, what about mercury?  All fish have mercury, but some have more than others.  Check here for a complete list from Dr. Oz.

I just discovered that I should have canned tuna three times or less per month.  Why?  Because it is high in mercury.  I have a case of the stuff in my storage room downstairs and guess what?  It only has a shelf life of two years.

To introduce more fish into our diet, I got a box of individually frozen tilapia from Costco.  Now what?
Look up some recipes on the Internet.  I like finding recipes that have ratings/reviews from people who have actually made the recipe and eaten it.

I stumbled upon Rachel Ray's Parmesan-Crusted Tilapia.  There were only 23 people who rated the recipe, but it received high marks.  Looks like a very simple recipe with four ingredients: fish, paprika, parmesan, and parsley.  Oh, and count the olive oil and lemon wedge.  Looked too easy to be true, but here goes...

I took my frozen, yes, frozen fish and brushed it with olive oil on a foil lined baking pan.

In a separate bowl, I combined the paprika, parmesan and parsley.

I didn't have 1 T. fresh parsley, so I used 1/2 T. dried.

Dipped the frozen fish into the mixture and started having second thoughts...

this looks like a lot of paprika.

I'm not sure how this is going to turn out...

Put it into a 400ºF oven and cooked it for about 20 minutes.  If you have fresh or thawed out fish, it will only take 10-12 minutes.

The result?

Crispy, cheesy, flaky fish.  Too easy, too good to be true, but it is!

Now this, I can eat twice a week.  What is YOUR favorite fish recipe?

Rachel Ray's Parmesan-Crusted Tilapia
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