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