Bikini time is here and we all need to trim a little around the waist before donning our new itsy-bitsy-teeny-weenie…ummm…whatevers.
Fish can be a great way to have your proteins and skip all the fats and carbs, but not if they are fried, breaded, or baked in butter.
Avoiding these temptations is difficult, and by replacing them with other delicious comforting ingredients we can avoid having to roll ourselves sideways to the poolside.
This dish is delicious, and I am even including a side dish to make menu planning just that much easier!
The asparagus and green beans can be made a day ahead since they are served cold. I know…super easy right?
You might even want to eat this poolside it is so light.
See you at the beach!
Oven Baked Parmesan Crusted Tilapia
One fillet per serving, tilapia cleaned and thawed if frozen.
1 lemon, cut into wedges
.25 C Parmesan cheese
.50 t Adobo seasoning
.25 t dill weed
.25 t red pepper flakes
Preheat oven to 450* F
Place thawed fillets into a mixing bowl and add Parmesan cheese, adobo, dill weed, and red pepper flakes. Salt to taste(light as Parmesan tends to be a bit salty sometimes.)
Spray pan with cooking spray and place fillets about three inches apart on baking sheet.
Place in oven on center rack and bake approximately 18 minutes, or until Parmesan is medium-golden-brown in color and appears lightly crisped.
Remove from oven and serve immediately.
Be sure everyone gets a lemon wedge, even though the aromatic crust is quite enough
to battle this mild fish, the lemon flavor really sets it off.
Pair with chilled asparqagus and balsamic vinaigrette.
Chilled Asparagus with Balsamic Vinaigrette
1 C cleaned prepared raw asparagus
.50 C cleaned haricot verts(optional)
4 T balsamic vinegar
4 T extra virgin olive oil
.25 t thyme
.25 t oregano
.25 garlic powder
.25 kosher salt
Place prepared haricot verts and prepared asparagus into saucepan and add water just enough to cover contents.
Bring to a boil and simmer for 3 minutes.
Remove from heat and place into ice bath, or chill with coldest tap water.
Drain and place into mixing bowl.
Add balsamic vinegar, olive oil, kosher salt, thyme, oregano and toss until vegetables are well coated with vinaigrette mixture.
Chill until serving time, pair with Parmesan crusted tilapa or as a side dish for almost any entree.
I love taking these to cookouts, they make interesting finger food and there are NEVER leftovers sadly.