Parmesan-Crusted Tilapia with Creamy Dill Sauce

Parmesan-Crusted Tilapia with Creamy Dill Sauce
Serves 4

1/2 cup reduced-fat sour cream
1/4 cup reduced-fat mayonnaise
splash of fat-free half & half (if you don’t have this on hand, I don’t think it’s really necessary)
zest of one lemon (you can use the lemon slices for garnish)
1 clove garlic, grated
2 tablespoons chopped fresh dill, plus more for garnish
4 fish filets (I used Tilapia, the original poster used halibut)
salt & pepper, to taste
1/2 cup panko
1/2 cup grated Parmesan cheese
1 tablespoon light butter

1. Preheat oven to 400 degrees F.

2. In a medium bowl, combine sour cream, mayonnaise and splash of half & half .  Stir in the lemon zest and garlic.  Add the dill, and season with salt and pepper.  Blend to combine.  Cover and refrigerate.

3. In another medium bowl, melt one tablespoon butter.  Add the panko and cheese and season with pepper.  Blend well.

4. Pat the fish filets dry.  Place filets on a baking sheet or broiler pan.  Top each filet evenly with the panko mixture*.  Cook in pre-heated oven until fish is done, about 10-15 minutes.

*At this point, you can put everything in the fridge until you are ready to cook it.  That makes this a great make-ahead meal, especially if you are serving this to guests, so everything is finished ahead of time.

Top each filet with the sour cream-dill mixture and garnish with more fresh dill.  Served with salad and couscous.  The salad dressing I used was a Weight Watchers recipe that I’ve made before (on my old recipe blog.)  I didn’t feel like dirtying the food processor, so I just stirred everything together and it came out fine.  This dressing was PERFECT with this fish, since it uses a lot of the same ingredients.

Creamy Lemon Salad Dressing
1/2 cup reduced-calorie mayonnaise
2 Tbsp sugar
1 Tbsp fresh lemon juice
2 tsp apple cider vinegar
1 tsp lemon zest
1 tsp dill, chopped
1/2 tsp onion powder
1/4 tsp salt

In a food processor, combine all ingredients. Process until smooth. Yields 6 servings, about 1 1/2 tablespoons dressing per serving. (Leftover dressing can be refrigerated for up to one week.)

Results: Oh.My.  Seriously.  This was delicious!  It tasted like something you could order at a restaurant.  I know, I know…”Don’t hurt yourself patting your own back, Michelle.”  But seriously…if you like fish, you must add this to your menu.  Writing this post makes me want to eat this again tonight!

I found this recipe at FunnyLove.

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Categories: Food, Recipes | 1 Comment

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One thought on “Parmesan-Crusted Tilapia with Creamy Dill Sauce

  1. Sounds like a great meal.

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