Crusted Tilapia

I’m always looking for new recipes for fish. This one is very tasty and very easy to make. It reminded me of fried fish but is baked in the oven. That’s because of the high fat content in the mayonnaise. Feel free to use any fish, adjusting the proportions to fit the size of your fish portions. I used tilapia but the original recipe used halibut so it works for pretty much any fish. Simple and quick to make. Serves 4.

Preheat oven to 400 degrees. In a small bowl mix:

3/4 cup mayonnaise*

1/3 cup gluten-free bread crumbs

2 tablespoons dried parsley (or 1/4 cup fresh chopped)

1/2 teaspoon dried thyme and basil (or 1 teaspoon of each fresh, chopped)

1 tablespoon lemon juice

1 tablespoon sesame seeds

Salt and pepper to taste

Whisk to combine. In a non-stick baking dish** (again size depends on type of fish you use, mine was a 9×12), arrange:

1 pound of fish filets (with the tilapia, that’s four large pieces)

Spread the mixture equally over each piece of fish, covering the top completely. Bake in preheated oven 20-40 minutes depending on the thickness of the fish (the tilapia is quite thin and only took 20 minutes). Serve with lemon wedges or tartar sauce.

*If you’re allergic to eggs like me, there are now several brands of vegan mayonnaise available which are delicious and work well in this recipe.

**There’s enough fat in the mayonnaise so greasing the pan isn’t necessary.

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