Just made Kimmer's Tilapia Lemon Parmesan, and it's a keeper! I made only two portions and although I cut the sauce recipe in half I had more than I needed. Next time I'll brush the tilapia with olive oil instead of dotting with butter, because, even though I'm a butter fan, I think it gets lost in the mayo/parm sauce, so why add the cholesterol? I threw a few asparagus spears on the baking sheet with the fish and it cooked perfectly in the same amount of time.

Thanks for sharing the recipe!