Tuesday, March 23, 2010

Parmesian-Basil Tilapia

I knew I wanted something light but flavorful and my first thought was to bake a tilapia filet. We normally take a frozen filet, cover it in lemon pepper and bake for 25-30 minutes. But I wanted something different. And I found it! ;)

I got the recipe from Shape Magazine's website. Since it was just me eating, I halved the recipe with the exception of the olive oil. 
I didn't have any lemons or lemon juice so I passed on their version of the green beans and made my own.

Parmesan-Encrusted Tilapia
4 skinless tilapia fillets (1 pound total)
Freshly ground black pepper to taste
1 tablespoon dried basil
¼ cup Parmesan cheese
2 teaspoons olive oil

Preheat the broiler. Cut the tilapia fillets lengthwise into two pieces, then pat dry with a paper towel and season to taste with pepper. In a small bowl, combine basil and Parmesan cheese; set aside. 

Heat olive oil in a 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking. Sauté the fish for 3 minutes or until brown. Flip the fillets over and remove the skillet from heat. Dust the tilapia with the cheese mixture. Place the skillet under the broiler to finish cooking the fish and slightly brown the cheese, about 3 to 4 minutes.

I don't have an ovenproof skillet so I placed it in a baking dish. It adds an extra dish to wash but totally worth it. ;) It was delicious, light and refreshing!

Clegg's Kitchen Green Beans
I love me some green beans. I like them to be flavorful. I suppose you could say I am picky when it comes to my green beans. But I blame it on my mom for making them taste so good. ;)
For every one can of green beans, add one chicken bouillon cube. Sprinkle with onion flakes. Bring all 3 ingredients to a boil. Stir to break up the cubes and reduce heat until ready to serve.


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