Constantly on the search for quick but elegant weeknight meals and armed with a glut from my summer garden, I came up with this recipe to satisfy my needs. Elevating affordable and sustainable fish like tilapia in this speedy, but gourmet, dish is exactly my style.
Parmesan Crusted Tilapia with Tomato Braised Swiss Chard
- 1-1/4 pounds Tilapia Fillets
- 4 tablespoons good quality mayonnaise
- 3/4 cup parmesan reggiano, grated
- 2 teaspoons dried dill
- 1 teaspoon garlic powder
- 1/2 teaspoon fresh cracked black pepper
- 2 tablespoons butter
- 1 medium shallot, minced
- 1 tablespoon herbes de provence
- 1-1/4 cups cherry tomatoes, sliced
- 1-1/2 teaspoons kosher salt
- 2 pounds swiss chard, tough stems removed, roughly chopped
- 1 sprigs thyme
Preheat your oven to 400 degrees and coat a baking sheet lightly with cooking spray.
In a small bowl combine the mayo, Parmesan, dill, garlic powder, and pepper. Lay fish fillets on the baking sheet and spread evenly with the cheese mixture. Place sheet in preheated oven and cook for 10-12 minutes or until fish just turns opaque.
Meanwhile, heat a large skillet over medium heat. Add the butter, shallot, herbes de provence, cherry tomatoes and salt to the pan and saute until the tomatoes give up some of their liquid.
Add the swiss chard to the pan and cover. Cook stirring occasionally until the chard is wilted and softened (about 10 minutes).
Once the fish is opaque, move the baking sheet up to the top rack and switch the oven to broil. Broil fish for 2-3 minutes or until the topping begins to brown.
To plate, place 1/4 of the braised chard into the center of a dinner plate. Top with 1/4 of the fish fillets. Garnish with fresh thyme.