pesto parmesan crusted tilapia

Dinner!

Confession time. I have this new obsession. It's called My Big Fat Gypsy American Wedding. Oh. My. Lordy. Have you seen this show yet? No? If not, you really must tune in immediately. There are no words to describe this show. It's a glorious disaster. It's...well, it's like watching Jersey Shore. You know you shouldn't. You know your brain cells are slowly dying (or committing suicide) as you watch. But you just can't look away.

14-year-old girls getting married? Check. Elaborate wedding dresses covered in Swarovski crystals weighing 75 pounds? Check. Courtships that last a month? Check. This show truly meets all the requirements of great reality TV. It requires zero brain activity and continually causes me to exclaim "WTF!?!" Please go watch it immediately...if for no other reason than to make me feel better about watching a marathon of episodes last night. Oy gevalt.

So anyway, now that's off my chest...did you make some pesto? If not, did you buy some pesto? I hope so because you're gonna need it! Your gonna slather that pesto all over some fish, coat it in some panko breadcrumbs and Parmesan and savor your homegrown (or home bought) goodness. Enjoy...and go watch some Big Fat Gypsy American Wedding!


Pesto Parmesan Crusted Tilapia

Ingredients:
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
salt and pepper
1 Tbsp lemon zest
8 Tbsp basil pesto, divided
4 tilapia fillets, each about 1 inch thick and 4 oz each (or other white fish)
cooking spray
fresh lemon juice, for serving

Directions:
Preheat the oven to 450 degrees and line a baking sheet with foil. Spray the foil with nonstick cooking spray.

Meanwhile, combine the panko, Parmesan, and salt and pepper to taste in a small bowl. Stir the lemon zest into the pesto.

Arrange the tilapia in a single layer on the baking sheet and pat dry with a paper towel. Season with salt and pepper, and spread 2 tablespoons of pesto over each piece of fish. Press the parmesan-panko mixture over the pesto. Spray with nonstick cooking spray.

Cook until the top is turning golden-brown and the fish flakes easily with a fork, about 10 to 12 minutes. Squeeze the lemon juice over the top and serve immediately.

Serves 4

Source: adapted from Pink Parsley