Parmesan Crusted Golden Tilefish

Parmesan Crusted Golden Tile 


Oyster crackers
One and a half to 2 lbs of golden tilefish fresh or frozen
Ocean salt
Fresh cilantro
Parmesan cheese freshly shredded
Fresh lemon cut in half

If frozen , thaw & Squeeze a half of a fresh lemon on to the fillets .Let lemon sit on fish for bout 10 to 15 seconds then the rinse the golden tile fish off for 10 seconds under fresh cold water. Remove any remaining bones in the fish. Set aside

Take oyster crackers (about a fourth a cup) smash them in a ziplock sandwich baggie & set aside. Take fresh cilantro rinse it off and snip the stems off mince the cilantro & set aside..

Take a 13 x 9 glass baking dish, place the fish in the dish & preheat the oven to 400°

While the oven is pre heating, take one large tablespoon of mayonnaise concentrating most of the mayonnaise on the top of the fillet ( as it melts it will sink into the fish keeping it moist while it is cooking ) It’s also recommended you flip fillet over and put a small amount of the underside of the fillet. Take freshly ground ocean salts to top of fillet and add some freshly crushed black pepper.. Also spply a shakes or two of paprika. Add Take 2 tablespoons of butter to a microwave safe container or bowl and melt in microwave at (low heat of 4 ) for 20 sec then pour on top of fish. Apply 1/8 cup freshly shredded Parmesan and the crushed oyster crackers ( If you don’t want to oyster crackers to get dark you can always add them in the middle of the cooking time for a lighter brown appearance ( after about 8 to 10 mins of cooking )

Put into over once oven is pre heated (at 400 degrees F) . Depending on the thickness of the fillets you will need to cook the golden tile fish in the oven anywhere between 17 to 20 minutes . I start checking the fish after the first 14 minutes just to ensure that I’m not over cooking. You will know that fish is done, when you can lightly flake it with a fork.

Basal bouillon rice

You will need:

2 cups of jasmine rice
a pinch of Parmesan
1 chicken bouillon cube
2 tablespoons of butter
fresh basil ( or recently refrigerated basil)

Directions for Basal bouillon rice

Apply 2 cups of thoroughly rinsed jasmine rice to a rice cooker apply about 2 tablespoons of recently refrigerated (sold in containers) or 5 individual single leaves of fresh basil) cut up and disperse evenly in cooker (You can also use dehydrated but it doesn’t taste as good apply to the fill line the amount of required water for rice cooker apply one cube of chicken bouillon mashed up and evenly spread out with in the rice cooker).

Follow directions of rice cooker to cook rice
Salt to taste

Freshly steamed carrots and red cabbage

You will need:

5 or 6 large carrots
1/4 of a head of red cabbage
A pinch or two of shredded Parmesan cheese
steamer for the stovetop

Remove pills from carrots cut off and cut carrots into sections place in steamers after washed put 2 tablespoons of melted butter over top cut up a small section of red cabbage add that after rinse thoroughly place a small amount of water in the bottom of the steamer heat hi boil and steam for at least 8 to 10 minutes or until carrots tender set aside while preparing rest of meal.

Salt to taste & serve with freshly shredded Parmesan cheese


Golden Tilefish ready to place into the over to cook at 400 degrees


Steamed carrots and red cabbage


Parmesan Crusted Golden Tilefish with basal boulion rice and steamed buttered carrots and cabbage