parmesan-crusted tilapia
The parmesan-crusted tilapia I made Tuesday night was pretty good, but if Im going to put almost a cup of cheese on my fish, Id like to be able to taste it. It unfortunately seemed to melt away to nothing in the oven, leaving somewhat lonely filets of tilapia. Tonight Im exited to make the rustic risotto with clams I have planned, which will surely have no shortage of flavor.
