Ingredients
12 cup grated parmesan cheese
14 cup butter, softened
2 tablespoons fresh lemon juice
14 teaspoon garlic powder (or to taste)
salt (I use seasoned salt)
2 lbs tilapia fillets
Method
Sources
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Recipe1M+
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
Fine zesting and grating for citrus, spices, hard cheese
Fine mesh bag — nut milks, cold brew coffee, ricotta, juice straining
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
Fine zesting and grating for citrus, spices, hard cheese
Fine mesh bag — nut milks, cold brew coffee, ricotta, juice straining
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set oven to broiler heat. grease a broiler pan, then line with foil and grease the foil slightly. in a small bowl mix together parmesan cheese, butter, mayo, lemon juice and garlic. add in all the remaining seasonings and salt if using; mix well and set aside. arrange the fillets in a single layer on the prepared pan (you sprinkle salt on fish but it is not necessary). broil a few inches from the heat for about 2-3 minutes. turn the fish over and broil a couple minutes more. remove from oven and cover them with the parmesan mixture on the top side only. return to oven and broil for about 2 minutes more or until the topping is browned and the fish flakes easily (do not overcook the fish! ).