Talapia recipe

When Nancy Hunter meets Peter Allen,  there is definitely 
something worth exploring between them. 

Talapia were plentiful in the Nile
and were a favorite food of Ancient Egypt

3 -4 tilapia fillets, depending on size
1/4 cup breadcrumbs or 1/4 cup crushed Ritz cracker
1/4 cup grated parmesan cheese
1 tablespoon italian seasoning
1 teaspoon garlic powder
1 tablespoon lemon juice
salt
pepper
garlic powder
olive oil

Directions:

1 Thaw and wash tilapia fillets if frozen. Pat dry on paper towels.

2 Combine crumbs, parmesan, italian seasoning and garlic powder on a plate, mixing well.

3 On a different plate, pour 1 tbsp lemon juice.

4 Working 1 at a time, place a fillet on the plate in the lemon juice, sprinkle with desired amount of kosher salt (be careful about how much salt is in your parmesan, crumbs, and other seasonings), black pepper, and garlic powder. Turn the fillet over in the lemon juice and sprinkle seasoning on the other side.

5 Dredge fillet in the parmesan mixture patting it all over to coat.

6 Place in an oiled baking dish, repeat with remaining fillets.

7 Sprinkle a little lemon juice over fillets and drizzle or spray them lightly with olive oil.

8 Bake at 425ºF for about 20 minutes or until they easily flake with a fork and edges are browning (you can sprinkle some more parmesan on top if desired). You can also bake these faster at 450ºF.