Prep Time: 11 minutes
Cook Time: 15 minutes
Chill Time: none
Yield: 4 servings

  • 4 tilapia fillets, about 2½ pounds
  • ½ teaspoon sea salt
  • 2 tablespoons fresh dill, minced, divided
  • 4 to 6 sun-dried tomatoes, chopped
  • ¾ cup parmesan cheese
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • ¼ cup light mayonnaise

1. Preheat oven to 450° F.
2. Lightly grease a 9 x 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° 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 to 5 minutes, until cheese topping is slightly browned.


Slice and sauté shallots and sprinkle them over the fish for an appealing appearance and taste.

My friend Rozanna’s mother, Lela, 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.

Suggested Wine:

Hagafen 2005 Napa Valley Sauvignon Blanc

Clean-tasting tilapia needs salt and lemon juice to help bring out the creaminess of its flesh. Only Sauvignon Blanc, with its citrus components, will succeed in that context.

Reprinted with permission from Quick and Kosher: Recipes From The Bride Who Knew Nothing