Parmesan Coated Tilapia

Okay, the original recipe for this (which can be found HERE) called it Parmesan-Crusted. To me the word crusted implies that it should be crispy or crunchy on the outside. It's not. It is very yummy. I actually forgot to serve it with the lemon wedges, I also forgot to season with salt/pepper. It was still fantastic! The hubby said it was great just the way it was, but we are not big on eating salt anyway. I am going to try to remember the lemon next time though, think it will make it that much better. It was also quick and easy! Combine those - quick, easy and tasty - and you have a definite keeper in my book!

3/4 cup fresh parmesan, grated or shredded
2 tsp paprika
1 tsp dried parsley
2 tilapia fillets, about 3/4 lb
olive oil
1 lemon, cut into wedges (optional)

Preheat oven to 400 degrees (375 for RV ovens).

In shallow dish or pie plate combine parmesan, paprika and parsley. Season to taste with salt and pepper (for us that's none at all).

Brush fish with olive oil. Dredge fish in the parmesan mix. Place on foil lined baking dish. Bake for 10 to 12 minutes or until fish is opaque in the thickest part.

Serve with lemon wedges and enjoy!

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