Two classic Italian cheeses pair up with fragrant basil and zesty lemon to create the perfect creamy, crusted topping for flaky white tilapia fillets.  Perfect paired with roasted or grilled seasonal vegetables, this is an elegant yet easy dinner dish.

Cheese makes the word go ’round, as far as I’m concerned.  It’s one of the (many) foods I could never completely abandon in favour of a Paleo diet (although I’m not above trying to at least take a break from it for a Whole30 challenge – tentatively scheduled for September; I hope you’ll come along for the ride with me).  Have any of YOU done a Whole30 challenge and/or adopted a Paleo way of eating?  I’d love to hear about your experiences (or even lack thereof!) in the comments, or hit me up on social media!

Now, back to the cheese.  And fish.  All you have to do is stir five ingredients together (5 seems to be the magic number of ingredients these days – anything more than that is too many), dollop on the fish and pop it in the oven.  Toss a sald, make some zucchini noodles or steam or grill some veggies while it bakes and supper for the whole family is ready in less than 30 minutes.  This low-carbohydrate option can be amped up with the addition of risotto or other grains or starchy vegetables, as required.

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