4 : 6-8 oz Tilapia fillets

½ cup fresh grated parmesan cheese

3 tablespoons mayonnaise

3 tablespoons sour cream

3 tablespoons butter – softened

Zest of half a lemon

1 ½ tablespoons fresh squeezed lemon juice

1 ½ tablespoons capers – drained

¾ teaspoon onion powder

½ teaspoon kosher salt

¼ teaspoon pepper

½ teaspoon dried dill weed

½ teaspoon hot sauce – Tabasco (this is optional!)

Baking or cooking spray

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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly coat with cooking spray.
Prepare the creamy topping: In a medium-sized bowl, combine the mayonnaise, sour cream, softened butter, parmesan cheese, lemon zest, lemon juice, capers, onion powder, salt, pepper, dill weed, and hot sauce (if using). Mix well until smooth and creamy.
Assemble the tilapia: Place the tilapia fillets on the prepared baking sheet. Spoon the creamy parmesan mixture onto each fillet, spreading evenly to cover the top.
Bake: Bake the tilapia fillets in the preheated oven for 10-12 minutes, or until the fish flakes easily with a fork and the topping is golden brown.
Serve: Serve immediately, garnished with additional fresh lemon or herbs, if desired.

For a spicier version, increase the amount of hot sauce or add red pepper flakes to the topping.

If you don’t have fresh lemon zest, dried zest can be substituted, but fresh gives the best flavor.

Leftovers can be stored in an airtight container for up to 2-3 days.

If substituting for other fish, such as cod or haddock, adjust the cooking time based on the thickness of the fillets.