Tuesday, November 13, 2012

Parmesan Baked Tilapia and Butternut Squash

Tuesday night our family dinner theme is fish/meatless. This is one of my favorite dishes to make on Tuesday nights when squash abounds during the fall. I actually adapted the recipe from this Betty Crocker Recipe for Parmesan-Butternut Squash Gratin that we love. I converted it from a side dish to being a full meal. This is a great no-hassle recipe that is both healthy and delicious!

Parmesan Baked Tilapia and Butternut Squash
Printable Recipe

*Serves 4

1-2 lb. Butternut Squash
1/4 Cup butter
2 large cloves garlic, finely chopped
1/4 Cup bread crumbs *See Note
1/3 Cup grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. pepper
4 4-oz. tilapia fillets
1/4 Cup chopped fresh parsley, optional

*Note: We like panko bread crumbs because they are extra crispy. If you are trying to make this gluten free, I've also done this recipe with chopped up pistachios and it is delicious.

Heat oven to 400 F. Spray a stone or glass baking or casserole dish with cooking spray. Peel squash, cut in half lengthwise and remove seeds. Cut squash into 1/2" thick slices. Arrange slices in the bottom of baking dish, slightly overlapping.

In a small saucepan melt the butter over medium heat. Reduce heat to low and add the chopped garlic. Cook 2 or 3 minutes or until garlic softens and you smell a strong garlic aroma, being careful not to let the butter brown.

In a small bowl combine the bread crumbs, Parmesan cheese, salt and pepper, and 1 Tablespoon of the butter-garlic mixture. Brush the squash slices with about half of the remaining butter-garlic mixture. Sprinkle with about half of the bread crumb mixture. Bake uncovered in the preheated 400 F oven for 20 minutes.

Remove dish and increase oven temperature to 425 F. Rearrange squash slices to the sides to leave room in the center of the casserole pan. Lay the tilapia in the center of the baking dish, being careful not to overlap. Brush remaining garlic-butter mixture and sprinkle with remaining bread crumb mixture. Bake in the preheated 425 F oven for 20 minutes or until squash is lightly browned and fish flakes easily with a fork. Before serving, sprinkle parsley over the top if desired.

Recipe Source: Adapted from Parmesan-Butternut Squash Gratin by Betty Crocker

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