Parmesan-Crusted Tilapia Melissa Kirk   From Every Day with Rachael Ray October 2006 3/4 cup freshly grated Parmesan cheese 2 teaspooons paprika 1 tablespoon chopped flat-leaf parsley 4 tilapia fillets (about 1 pound total) 1 lemon, cut into wedges Extra-virgin olive oil, for drizzling Salt and freshly ground pepper Preheat the oven to 400º. In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Serve the fish with the lemon wedges.

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