Monday, March 9, 2009

Almond Parmesan Tilapia

By Nancy Rousso

Using: Demarle Silpat
Demarle Perforated Baking Sheet
Demarle Pastry Brush
Demarle Polymide Spatula

Ingredients: Tilapia (or can substitute other fish, such as grouper) ; approx. 1 filet per person
Shredded Fresh Parmesan Cheese
Olive oil
Thinly sliced almonds (can substitute chopped pecans)
Salt, pepper, garlic powder

Preheat oven to 400°

Rinse fish with water and pat dry with paper towel. Place Silpat on Perforated Baking Sheet and lay fish filets on top of Silpat. Brush both sides of fish with olive oil using Demarle pastry brush. Season with salt, pepper and garlic powder. Sprinkle filets generously with shredded parmesan cheese. Then sprinkle sliced almonds on top. Bake 15- 20 minutes. Remove from Silpat with Polymide or other plastic spatula.

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