Today, I am sharing another fish recipe that I found among my mother’s recipes. My mother was not a big fan of fish. Her favorites were Salmon and Cod, and usually, her methods of preparation were very simple. As an adult, I have learned to appreciate other types of fish, but I continue to like simple methods to prepare them. This recipe is good with pollock or any other mild, white fish.
All that is required is to sprinkle the top of the fish with lemon pepper, then top it with a mixture of mayonnaise and shredded, or grated, Parmesan cheese. This works great with either fresh or frozen fish, but if you use frozen fish, as I did, you must first make foil boats to prevent the topping from slipping off of the top during the baking process.
Frozen fish releases a great deal of liquid as it thaws, and it shrinks quite a bit as you can see in the photo below. 
If you are using fresh fish, merely pat the fish dry and spread the topping on top of them. Put everything into a 350 degree oven and bake for 10 – 20 minutes until the fish is cooked.
We served our Creamy Baked Tilapia with a side of rice pilaf and steamed broccoli. It was delicious.
Here’s the recipe. I hope you like it. Give it a try and let us know what you think.
Thanks for visiting Patty Cake’s Pantry.
- 4 (4 ounce) Tilapia Fillets
- Lemon Pepper, to taste
- ⅓ cup mayonnaise
- ¼ cup grated or shredded Parmesan
- Preheat oven to 350 degrees.
- If using frozen fillets, make foil boats to hold the fish and the topping. If using fresh fillets, pat them dry with paper towels.
- Sprinkle the top of the fish with lemon pepper.
- Mix together the mayonnaise and Parmesan cheese.
- Carefully spread mayonnaise mixture on top of fish.
- Place fresh fish on a foil lined baking sheet or on parchment and bake for 10 minutes OR place the foil boats containing the frozen fish on a baking sheet and bake for 20 minutes.