Garlic-Parmesan Topped Tilapia

This recipe makes a really fast and healthful weeknight meal. Serve the fish on a bed of sautéed spinach and alongside roasted tomato slices (see recipe notes) for a satisfying, but relatively low-carb, low-cal meal. The topping is equally delicious with other thin white fish fillets such as flounder or sole, so feel free to experiment.

Ingredients ~
1-1/2 lbs tilapia fillet
1-1/2 cups fresh breadcrumbs
4 cloves garlic, finely chopped
2 tablespoons olive oil, divided
1-1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/2 cup grated parmesan cheese
3 tablespoons lemon juice

Preparation ~
Preheat the oven to 425°F. Line a baking sheet with aluminum foil, spray with nonstick coating and arrange the fish in a single layer.

In a small bowl, combine the breadcrumbs, garlic, 1 tablespoon of the olive oil, salt and pepper.

Brush the fish fillets with the remaining tablespoon of olive oil, top with the crumb mixture, and sprinkle with the parmesan cheese. Drizzle the lemon juice over the top and bake for 8 minutes, or until the fish is opaque throughout.

Makes 4 servings

Recipe Notes ~
To make the roasted tomato slices: Figure on one medium-sized tomato per person. Wash and remove the cores. Slice each tomato into 1/2-inch thick slices and arrange in a single layer on a foil-lined baking sheet. Season with salt and pepper, then drizzle with a bit of olive oil and balsamic vinegar. Roast for about 10 to 12 minutes, or until the slices appear soft and the skin is slightly wrinkled.