Updated 07/01/2012 05:00 AM
Recipe: Roasted Red Pepper and Parmesan Cheese Crusted Tilapia
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two 6-7-ounce tilapia fillets
salt and pepper for seasoning fish
2 Tbs olive oil for baking dish
1 small to medium jarred roasted red pepper, tamped dry with paper towels
1/4 cup mayonnaise
3 Tbs grated parmesan cheese (plus 1-2 Tbs for topping fish before baking)
approx. 3 cups broccoli florets
water as needed for steaming
2 Tb butter (or 2 Tbs olive oil)
1 generous Tbs well drained capers
1 generous Tbs lemon juice
Preheat the oven to 400 degrees and use a couple of paper towels to pat dry one small to medium sized jarred roasted red pepper.
Add the red pepper to a food processor with 1/4 cup mayonnaise and 3 Tbs grated parmesan cheese and puree until nice and smooth.
Season the tilapia with salt and pepper, add a little oil to a baking dish and place the fish into the baking dish....top each fillet with half of the roasted red pepper mix......sprinkle on more grated parmesan cheese and pop it into the preheated oven.
Bake that on the center rack of the oven but make sure there's a rack at the top of the oven, underneath the broiler, so you can turn the broiler on and brown the fish up under the broiler just before serving.
Give the fish about a 5 minute head start and then put the broccoli florets into a saute pan with about 1/2-inch water and steam it on high heat with a lid on top.
Keep your eye on the broccoli and cook it until it is tender crisp....then drain off any excess water.....put it back on the stove on medium heat and add a couple of Tbs of butter, one generous Tbs well drained capers and one generous Tbs lemon juice and cook that along for a couple of minutes.
Depending on the size of the tilapia fillets, they'll take about 10 minutes to bake......just pop the baking dish under the hot broiler for a minute or two before serving.
This recipe is very easy to double....just use your judgment for how much broccoli you need.