As I’ve said before, we love tilapia in our house. We also love cheese. However, I don’t so much love extra dishes and messy dinners. I wanted to get the crusty-cheesy effect on my fish without the three-step, traditional egg-dipping-then-dredging situation, and here’s what I came up with! No extra dishes or messes! I understand this is not a very professional way of doing things, but it tasted GREAT and in my kitchen, I get to cook however I want!
This recipe takes all of 10 minutes, so it’s a fast and easy weeknight dish. You could also use whatever mild white fish your family likes, so have at it!
- 2 – 4 Tilapia Loins or Filets
- 1/2 – 1 Cup Shredded Parmesan Cheese
- 1 – 2 Tbsp Lemon Juice
- 1 – 2 tsp Dried Dill
- Salt & Pepper to taste
1. Lay your tilapia out and drizzle with lemon juice, then sprinkle with the dill, salt, and pepper. Flip them and do the same on the other side.
2. Heat a large pan or skillet over medium-high heat. In your pan, create piles of parmesan by sprinkling the cheese in little strips, the size of each of your tilapia filets. Use about half of your cheese. Allow each of these piles/cheese strips to melt together for a few minutes.
3. When you’ve got that good melty-ness going on, top each parm strip with a piece of tilapia. Then, top each filet with the rest of the cheese. Put a lid on your pan and let that goodness cook for about 4 minutes.
4. Using a flat, wide turner, flip your tilapia. By now, the bottom cheese should be solid, and the top will be nice and melted. Cook this second side for another 4 or 5 minutes.
5. When your fish is opaque and your cheese is as crispy as you like it, serve immediately! YUM!