"But I don't like fish!"

This is what I had the pleasure of listening to when I told Ryan I was planning to make Tilapia for dinner last night. My only answer was, "You'll like this fish." I swear, the man has no faith! No matter how many times I make dinner and he loves it, there's always something he thinks he won't like! But it's ok, cause then I can say, "I told you so!" However, despite my confidence with Ryan, I was a little nervous that it wouldn't be very good. In general, I don't really like fish myself, but I'm usually up for trying new things, and I had heard that Tilapia wasn't a very "fishy" tasting fish.....as much sense as that makes. But I pressed forward, and man, am I glad I did! This was wonderful! Word of warning, though...eat this as soon as you finish cooking it. And don't think I'm just being dramatic. I'm serious. Fish doesn't hold heat very well and it will quickly get cold. And cold fish is just yucky.




Parmesan and Italian Herb Baked Tilapia
a Lauren Hanson original!

4 Tilapia filets
3 tbsp. butter
4 cloves garlic, pressed or minced
Italian herbs
Freshly grated Parmesan
Salt
Pepper

In a small saucepan, heat butter over medium heat and add garlic. Heat until butter is melted and slightly brown, and garlic is browned. Season with salt, pepper, and Italian herbs to taste.

Remove garlic butter from heat and brush some on a baking sheet. Preheat oven to 350 degrees.
Place Tilapia filets on baking sheet and brush remaining garlic butter over them. Season with more Italian herbs and sprinkle with Parmesan cheese.

Bake at 350 degrees for 12 - 15 minutes or until fish flakes easily with a fork.