Garlic Parmesan Encrusted Tilapia

• 4 tilapia fillets, whole
• 1 cup fresh parmesan cheese, fresh and grated (sometimes I used an Italian 5-cheese blend instead, which includes parmesan)
• 1 1/2 teaspoons paprika
• 2 teaspoons fresh parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 3 garlic cloves, finely chopped
• 4 tablespoons extra virgin olive oil

1. Preheat the grill or oven to 350u0b0F and spray the baking sheet with non-stick cooking spray.
2. Divide the filets into two parts, then rinse with water and pat dry.
3. Combine the parmesan cheese, garlic, paprika, parsley, salt, pepper on a large plate.
4. On another plate, pour the olive oil.
5. Dip the filets in the olive oil, then in the parmesan mixture.
6. Optional: let the flavors combine for about 4 hours. If you're taking it to a picnic, just put inside a ziplock bag.
7. Place on a baking sheet. For the barbecue, I use non-stick aluminum foil (Reynolds brand works great).
8. Bake/grill for about 20 minutes or until opaque in the middle and crispy on the edges. Do not overcook. The fish should be very moist with a crisp bottom and edges. Enjoy!

tilapia, parmesan cheese, paprika, fresh parsley, kosher salt, black pepper, garlic, extra virgin olive oil

Taken from www.food.com/recipe/garlic-parmesan-encrusted-tilapia-307346 (may not work)