• 4 tilapia fillets, about 2 1/2 pounds
• 1/2 teaspoon sea salt
• 2 tablespoons fresh dill, minced, divided
• 4 to 6 sun-dried tomatoes, chopped
• 3/4 cup parmesan cheese, grated
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/4 cup light mayonnaise

Preparation

1. Preheat oven to 450 degrees F.
2. Lightly grease a 9×13-inch pan with non-stick cooking spray.
3. Rinse fish, pat dry and place in prepared pan.
4. Sprinkle with salt and 1 tablespoon of dill
5. Bake, uncovered, at 450 degrees for 10 minutes.
6. In a bowl, mix sun-dried tomatoes, cheese, remaining dill, olive oil, lemon juice and mayonnaise.
7. Remove fillets from oven and turn oven to broil; spread sun-dried tomato mixture over fish.
8. Return to oven and broil for another 4-5 minutes, until cheese topping is slightly browned.

Contributed by: Quick & Kosher, JAMIE GELLER

Lela Tessler, a great cook from Philly via Odessa, gave me the very simple Parmesan crusted fish recipe that this dish is based on, and I thought the addition of sun-dried tomatoes was a great complement to the Parmesan. If you’re not a fan, leave them out. The dish will still have plenty of flavor.