Fast, Easy and Healthy! This recipe is for 2, but I have easily doubled it for more. This bakes so quickly that I often make a bunch of these fillets and eat them leftover for lunches.

This recipe is featured in the October issue of Every Day with Rachael Ray.

Contributed by: NAPSA Creating New Dishes With Time-Honored Cooking Techniques (NAPSA) - Throughout generations, Italian chefs have enhanced the flavors of fresh ingredients by using time-honored culinary techniques such as crusting, grilling, smoking and layering to create the most memorable meals.

A long time back my wife found a recipe for cooking up tilapia. It was fabulous. We thought the recipe had been added to this site but when we went to find the recipe to make dinner tonight; it was missing. Now I'll be amoung the first to admit the search on this site doesn't work as

This wonderful fresh fish dish only takes 10 minutes or less to prepare, and less than 12 minutes to cook! Great for a weekday or weekend for yourself or guests. Leaves the cook free to mingle with family and friends. Leftovers can be refrigerated and put on toasted buns with tartar sauce and

1. Prepare Parmesan flour in shallow pan, set aside. 1. Dredge fish in plain flour, shaking off excess flour. 2. Dip in egg wash. 3. Coat in parmesan flour mixture. 4. Heat non stick frying pan with olive oil (must be fairly hot). 5. Brown fish on both sides, remove from pan and keep warm. 6. In the