My-Oven-is-Duct-Taped-Together Lemon Parmesan Tilapia

I usually do my fish in the oven because I like to pretend it comes out healthier that way, regardless of the amount of butter I use, but remember my demon oven from the last post and how the door fell off into my hands? Well, that kamikaze door is currently duct taped to the stove so as to prevent the befooting of innocent passersby so, rendering it unable to kill, yet unusable to cook things. And it's too f-in' hot to use the thing this week anyway, so let's skillet up some fish!

Lemon Parmesan Tilapia

Here's What You're Gonna Need:

3-4 (or about a pound) tilapia fillets

1/3 cup Italian bread crumbs
3 tablespoons grated Parmesan cheese
1/2 teaspoon garlic powder
1 tsp salt
black pepper to taste (optional)
zest of one or two lemons, or whatever you can get done before you zest yourself in the finger (I can't be the only one out there who does this). You can use a grater instead of azester-it's easier and the slightly larger size of the peel doesn't matter here.

3 tablespoons of butter
1 tablespoon olive oil

the lemons you de-zested

And Here's What You're Gonna Do:

Pat your fish dry with paper towels. Wash your fish hands then melt 2 tablespoons of that butter in the microwave. Be sure it explodes all over the place and makes a glorious mess, because then it looks like you worked really hard.*

In a shallow bowl combine bread crumbs, Parmesan cheese, garlic salt, and lemon zest.

Heat the remaining 1 tablespoon of butter along with olive oil over medium high heat.

While the butter and oil are heating, brush the fish fillets with the 2 tablespoons of melted butter from before, then coat them with the breading.

Cook fillets for 2-4 minutes per side until the coating is a little crispy and the fish flakes easily with a fork. Squeeze some lemon on those bad boys and you're ready to go!

*The awesome thing is I was blogging about this recipe as I was making it, and while I was writing the part about the butter exploding all over the microwave I wasn't paying attention and my butter exploded all over the microwave. Awesome.

From my five year old who usually doesn't like fish: "Mommy, this is more delicious than all of the other healthy and unhealthy things you make! Except desert. It's not tastier than dessert."
From my two year old who usually doesn't like fish: "Noooooooooo!"
--
Okay vegetarians who mourn the loss of bacon, you're gonna want to check out this new baconnaise shirt: http://www.zazzle.com/i_heart_baconnaise_tshirt-235860204719635714
It's awesome and proceeds go to Mercy Corps.

What to do when your friend's herbs get out of control: Lemon Thyme Tilapia

Here's what you're gonna need:
4 tilapia fillets

1 spring onion, white part only, finely chopped
olive oil

about 2 tsp of your best friend from down the street's overgrown lemon thyme, finely chopped
(Regular thyme will also work if your friend down the street didn't grow lemon thyme, althoughyou should probably get a better friend with a bigger herb selection for next year.)

1/2-1 tsp sea salt or kosher salt (adjust amount of salt to taste)
the zest of 2 lemons (save the lemons for squeezing on the fish afterward)

And here's what you're gonna do:
Preheat oven to 350.

Place chopped spring onion on the bottom of a shallow baking dish. Brush both sides of fish with olive oil and sprinkle one side of the fish with a small amount black pepper. Place fish pepper side down on top of onions in the baking dish. Bake for about 12-15 minutes, or until fish flakes easily with a fork.

Meanwhile, combine the thyme, salt and lemon zest in a small bowl and mix. When fish is done, sprinkle the top with seasoning. Serve with lemon wedges, if desired.