OmNomNom!

I am a lifelong vegetarian who has recently made some little forays into pescetarianism by way of tuna and salmon sushi. Cooked fish is a new thing for me. Though I have cooked it, until tonight I haven't really eaten it. That has changed, because of this recipe that I invented on the fly, which got such raves from the fish eaters of the household, I had to try for myself, and it was a fishy revelation. Forgive the approximations, a lot of this is "use as much as you need." The mayonnaise serves to both moisten the fish and allow the crumb to adhere; since tilapia is mild, you could substitute in a number of things there (lemon-garlic aioli springs immediately to mind, or if you're a fan, Ranch dressing) to bring different, bolder flavors to the dish. Tonight, I served this with wild rice and sauteed baby spinach with caramelized onions.

~20 Buttery Crackers (I used 3/4 of a sleeve of Town House) coarsely crushed, some crumbs, some larger pieces
1 tablespoon dehydrated onion flakes
1 teaspoon dried parsley
1/2 teaspoon (or to taste) granulated garlic
1 pound tilapia fillets
Salt & Pepper
~2 tablespoons Mayonnaise

In a small container or bowl, mix the cracker crumbs, onion flakes, parsley and garlic together until well blended.

Line a baking sheet with parchment paper/silicon mat/aluminum foil. Place the fillets on the baking sheet and dry each piece by patting with paper towel. Salt each fillet lightly and pepper to taste.

Spread each fillet with a very thin coating of mayonnaise. Cover each fillet completely.

Using a spoon, sprinkle the crumb topping over each fillet, covering completely in a generous coat. (You will have crumb spill over around the fish. That's okay, it'll taste good too.)

Refrigerate uncovered or very loosely covered, for at least two hours.

Bake for 13 minutes in a preheated 350° F/175° C oven.

If a crispy crust is desired, switch the fish to the broiler/switch the oven to broil for no more than 2 minutes at the end of the baking. Enjoy!