October is National Seafood Month and I’ve been cooking up a few different seafood dishes but I thought I’d share this one for Baked Garlic Parmesan Tilapia. Baking fish is truly one of the easiest ways to get dinner on the table. It’s so easy to take a baking dish, add some seafood, then toss in some vegetables (I added artichokes to the bottom of the pan), fresh herbs, citrus, bread crumbs—and whatever else your taste buds like. I used this beautiful oval gratin dish from Emile Henry.
Although lemon is the citrus most often used with seafood, try using orange. I had a bunch of Mandarin oranges in the refrigerator for my daughter’s lunch so I opted for orange instead of the usual lemon for this recipe, using the zest and juice for added flavor.
Tilapia is a freshwater fish found all around the world. It’s the 4th most-eaten fish in the U.S. It’s a very mild white fish, making it a simple canvas for lots of flavors. This tilapia is from Regal Springs which produces a sustainable, lake-grown tilapia that is antibiotic-free.
Pair the Baked Garlic Parmesan Tilapia with this Crowded House Sauvignon Blanc.