Mama's Supper Club Tilapia Parmesan
Try this Mama's Supper Club Tilapia Parmesan recipe, or contribute your own.
Try this Mama's Supper Club Tilapia Parmesan recipe, or contribute your own.
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon dried basil
- 1 dash hot pepper sauce
- black pepper
- 2 tbs lemon juice
- 2 lbs tilapia fillets orange roughy cod or red snapper
- can be substituted
- 4 tbs butter room temperature
- 3 tbs mayonnaise
- 3 tbs green onions finely chopped
- 1/4 teaspoon seasoning salt i like old bay seasoning here
- Carbohydrate 10.8589075 g
- Cholesterol 1212.533 mg
- Fat 385.19651875 g
- Fiber 0.473656244181097 g
- Protein 99.1687925 g
- Saturated Fat 238.8617153125 g
- Serving Size 1 1 Serving (992g)
- Sodium 3477.0663125 mg
- Sugar 10.3852512558189 g
- Trans Fat 25.3480250625 g
- Calories 3826 calories
Step-by-step
- Preheat oven to 350 degrees.
- In buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets insingle layer.
- Do not stack fillets.
- Brush top with juice.
- In bowl combine cheese, butter, mayonnaise, onions and seasonings.
- Mix well with fork.
- Bake fish in preheated oven 10 to 20 minutes or until fish just startsto flake.
- Spread with cheese mixture and bake until golden brown, about 5minutes.
- Baking time will depend on the thickness of the fish you use.
- Watch fish closely so that it does not overcook.
- Makes 4 servings.
- Note: This fish can also be made in a broiler.
- Broil 3 to 4 minutes or until almost done.
- Add cheese and broil another 2 to 3 minutes or until browned.
- Thank you Mama's Supper Club in Wisconsin.
Pulling fish from the oven precisely when it begins to flake prevents the dense proteins from tightening into a rubbery texture. Maintaining a moderate oven temperature of 350 degrees Fahrenheit ensures the delicate fillets release moisture gradually rather than purging it all at once into the baking dish.
Reheating cooked fish presents a moisture challenge because microwave radiation excites water molecules unevenly, causing delicate flesh to toughen and release fishy volatile compounds. Transforming leftover baked fish requires a gentle approach; placing cold fillets in a 300 degree oven for eight to ten minutes warms the interior without rendering the remaining fats greasy. Alternatively, flaking cold seafood into a fresh batch of chilled mayonnaise-based salad utilizes the protein cold, bypassing reheating altogether.
Substituted proteins like cod, orange roughy, or red snapper alter the moisture barrier. Thicker cuts demand an extended initial bake of up to 20 minutes before the cheese topping goes on, whereas thin tilapia cuts will dry out rapidly under the same duration.
