Parmesan-Crusted Tilapia

I used to love breadcrumb-crusted fish way back before I went gluten-free. A few weeks ago I decided to try substituting cornmeal for breadcrumbs, and this is the result. It is, I think, the best fish I have ever cooked. It takes about five minutes to prepare and fifteen minutes to bake. Your bread-eating friends will have no idea what’s hit them.

Prep your tilapia on the baking sheet

“Breading” in the bowl

Fish in the oven

Parmesan-Crusted Tilapia

Parmesan-Crusted Tilapia on PhD Kitchen!

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Posted by

Jen

Posted on

11 August 2013

Posted under

Dips & Spreads, Fish, Fruit in My Dinner

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JVRP Salmon (Salmon with Pesto, Sundried Tomato Paste, and Lemon)

My terrible photos really do not do this one justice! This is my recipe for JVRP Salmon, named for the excavation where I first made this dish. I was looking for something to make for a potluck, but only had access to a barbecue and a small electric hob. Knowing that most people would make meat on the grill, I decided to go for fish, and make use of the magic that is aluminum foil. This dish can be made very quickly if you’re short on time, but two of the more complicated ingredients can be made from scratch, if you are looking to make the whole thing a bit more involved.

Raw goodies in the pan

After the initial covered cook

Stir it around and let it continue to cook

JVRP Salmon

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Posted by

Jen

Posted on

11 August 2013

Posted under

Blender Treats, Dips & Spreads, Rich Foods

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Sundried Tomato Paste

This sundried tomato paste is creamy, savory, and easy to make. It’s great on salmon, eggs, toasted bread, and anything where spreadable cheeses are involved. Why buy it at the store when you can make it at home in a few minutes?