Grilled Fish with Parmesan Top

    Grilled Fish with Parmesan Top

    (9757)
    10saves
    20min


    9294 people made this

    Fish is grilled then topped with a melted parmesan, mayonnaise, basil and lemon crust. Serve hot with a fresh green salad.

    Ingredients
    Serves: 8 

    • 1/2 cup Parmesan cheese
    • 65g butter, softened
    • 3 tablespoons mayonnaise
    • 2 tablespoons fresh lemon juice
    • 1/4 teaspoon dried basil
    • 1/4 teaspoon ground black pepper
    • 1 pinch celery salt
    • 1kg boneless white fish fillets

    Directions
    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat your oven's grill. Grease a grill tray or line with aluminium foil.
    2. In a small bowl mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper and celery salt. Mix well and set aside.
    3. Arrange fillets in a single layer on the prepared tray. Grill about 10cm from the heat for 2 to 3 minutes. Flip the fillets over and grill for a couple more minutes.
    4. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Grill for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish.
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    Reviews and Ratings
    Global Ratings:
    (9757)

    Reviews in English (9733)

    rhyseh
    by
    0

    Great dish! My old man brought around some fresh flathead he caught today. Had the ingredients in the cupboard and gave it a spin. Brilliant flavor. I ended up using salad cream rather than Mayonnaise, I also dialed back the butter and cheese a little. Great flavor and consistency though. Highly recommended.  -  30 Oct 2015

    by
    3523

    We love this recipe and I keep finding new ways to modify it (I feel I have to, since I make it at LEAST once a week)This is how we like it: I use celery seed rather than celery salt and usually have parmesan-romano cheese blend on hand so I use that. I also add 1/2 tsp. paprika, 1/4 tsp. garlic powder and 1/4 tsp. crushed red pepper flakes. I don't add any lemon juice anymore (I used to just reduce it by half) but now use low-fat mayo that I find to be quite tangy. I also double the amount of pepper and add about 1/2 c. of bread crumbs to the cheese mixture, which creates a nice texture and keeps the topping in place. Seasoning the fish with a bit of Old Bay seasoning, as others have done, really adds to the flavor as well. Thank you for helping us eat fish on a regular basis, Phoebe!  -  05 Jul 2006  (Review from Allrecipes USA and Canada)

    by
    1905

    I made some changes to this recipe to lower some of the fat content but I still think it was delicious and deserved five stars. Instead of using regular mayo and butter, I substituted fat free mayo and light butter. I also sprayed the fillets with olive oil cooking spray before placing them under the broiler. Since tilapia cooks quickly, I didn't turn them at all. I let them cook 3 or 4 minutes (oven rack on second slot from the top), added the cheese mixture, and removed them when the cheese started to brown.  -  26 Aug 2006  (Review from Allrecipes USA and Canada)

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