I had some friends over for dinner and TV-watching a few weeks ago and thought I’d try a new recipe out: Tilapia Parmesan. The only problem was, I hadn’t thought of a side dish, yet, and I didn’t have time to go home before grocery shopping. I decided to make a couple sides I’ve made before, figuring I could look them up on my phone. I was so glad to have this blog to document recipes I’ve tried, because otherwise I would have been searching the internet for ages on the not-so-wonderful internet browser on my phone.
Thanks to Sarah, Chelsea, and Jennie for helping out with the cooking! You guys are so fun to cook with!
Broiled Tilapia Parmesan
- I was making the tilapia at the same time as the eggplant souffle, so I tried to bake the tilapia (for about 20-30 minutes) instead of broil it. This eliminated the need to turn the tilapia over, but the increased cooking time caused the topping to melt and create a soupy mass on the cookie sheet. Soaking up the excess liquid with paper towels and broiling the tilapia for a couple minutes fixed the problem, though, and the tilapia came out lightly browned and tender.
- Using shredded parmesan cheese instead of grated parmesan cheese helped to give the topping a little more texture in the final product.
Eggplant Souffle and Balsamic Pasta Salad
You might remember having seen these dishes on my blog before, because they have been: