A common joke in Minnesota is that we have only two seasons: winter and construction. I would say the more precise categorization would be winter and exercise seasons. A recent magazine article listed Minneapolis as one of the best places to be active in the country. It seems that from the first day that the mercury rises above fifty, the masses are out jogging , walking, kayaking or swimming around Minneapolis lakes. I among them. I especially like the days when there is clear, just azure blue, and the wind is just gusty enough to create gentle undulations on the surface of the lakes but not strong enough to blow my exercise cap off! Perfect weather for hours of outdoor activity.
But all that exercise does work up an appetite. There's plenty of choices around the lakes, and around Minneapolis in general, for standard summer food. Hotdog stands, and fish fry, burger, and pizza joints. But such foods will eventually defeat the purpose of exercise if eaten on a regular basis. So I often make my own post work out meals. Since fish is an excellent source of protein but light in fat calories, I think it works well for this purpose. Filling and flavorful, my parmesan fish recipe uses freshly grated cheese, tons of fragrant lemon zest, a little bread crumbs and herbs. It's great on a salad, in a sandwich, with rice or on it's own. An almost, guilt-free dish. Enjoy!
Lemon-Parmesan Crusted Tilapia Fillets
Makes 4 servings
4 tilapia fillets
1/2 cup grated parmesan
1/4 cup bread crumbs (seasoned or unseasoned)
zest of two lemons
1/4 cup chopped cilantro
juice of one lemon
1. Spray a baking sheet with cooking spray. Set oven to 425 degrees F.
2. Using paper towels, pat the fillets dry. Set aside.
3. Combine the cheese, bread crumbs, lemon zest, cilantro, salt and pepper (I used 1/2 tsp of each but add to your preference.) Coat each fillet with cheese-herb mixture, gently pressing the mixture unto each side of the fish so that it creates a thick coating.
4. Space fillets evenly on baking sheet and bake at 425 degrees F for 10 to 15 minutes until the entire fillet is opaque throughout. Squeeze fresh lemon juice over the top before serving.