Succulent, moist, tender, flaky, Tilapia fillets baked and ready in less than 30 minutes.
This melt-in-your-mouth recipe is one of those speedy meals you can prepare for your family on busy nights or when you are not well enough to cook for them. It’s simple, fast,very easy to prepare, and it’s great paired with your favorite side dishes. I came up with this when I wanted something different to flavor the fish.
Preheat oven to 400 degrees
- 2 Tilapia fillets
- 1 pouch of McCormick Garlic Butter Shrimp Scampi seasoning mix (available at your local grocer)
- 2 Tablespoons olive oil
- grated or shaved BelGioioso Parmesan cheese
- lime or lemon wedges (optional)
- Place the fillets in the rectangular glass baking dish.
- Empty the pouch in a small bowl and mix with olive oil.
- Using a serving spoon, scoop the seasoning mixture and drizzle on the fillets until all fillets are all coated with the sauce mixture. Cover the baking dish with aluminum foil. This will prevent the fillets from drying out while cooking.
- Bake for 12-15 minutes.* On the 12 minutes mark, remove the baking dish from the oven and topped the fillets with shaved Parmesan cheese. (see note)
- Replace it in the oven and bake just until the cheese melts about 30 seconds. Remove from the oven immediately.
- Squeeze the lemon over the fillets.
- Serve warm with your favorite side dishes.
- Cooking time in all ovens varies; adjust accordingly.
That is all for now. Until next time. Thanks for visiting. Your support is greatly appreciated. Have a great week.
©annascuisine.wordpress.com (2014-2015) Other than personal use, unauthorized duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.
Craving for Pad Thai? Here’s an easy way to prepare it without spending so much time in the kitchen and it’s ready within 15 minutes (plus preparation).
My husband had a terrible experience when we last dined at a Thai restaurant. He had food poisoning and was taken to the emergency department. Since then, he wouldn’t dare order Pad Thai even if we dine at a different Thai restaurant. It’s his favorite Thai food for crying out loud. So, what am I to do?
Well, it’s been a while since it happened. I wanted him to be able to enjoy and eat his favorite food again. I used the freshest shrimp and seasoned it with garlic and herbs with a kick. He took a bite on the shrimp and said it was really good then proceeded to have the rest. I was so happy for him. He finally get to eat his favorite Thai food again. 🙂
I made a slight variation to the regular Pad Thai. I didn’t have any peanuts, so I used Macademia nuts. I also did not add eggs in this recipe, but you can if you prefer.
- 1 package of instant Pad Thai noodles with spices
- 9 pieces of shrimp, peeled, deveined, tail on
- Weber Roasted Garlic and herb seasoning
- pinch of salt
- black pepper
- 2 tablespoons olive oil
- bean sprouts
- Thai basil
- Macademia nuts, finely chopped
- eggs, lightly scrambled (optional)
- Follow the instructions on the package for the noodles. Set aside. Season the shrimp with roasted garlic herb seasoning, salt and black pepper. Set aside. Heat a skillet over medium heat and coat with olive oil when hot. Add the shrimp and cook until opaque. Flip and cook on the other side until opaque. Set aside.
- Arrange the Pad Thai. Place the noodles at the bottom of the plate. Add the bean sprouts, Thai basil leaves, cilantro, lime wedge, and Macademia nuts toppings. Place the shrimp around the noodles and one on top. Serve immediately. Bon appetite! 🙂
©annascuisine.wordpress.com (2013) Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.