Baked Oatmeal Crusted Tilapia with Lemon Mayonnaise
4 whole Tilapia Fillets (fresh Or Frozen)
2 cups Quick Oats
1/2 cups Bread Crumbs
1/3 cups Grated Parmesan Cheese
1 Tbsp. Fresh Chives, Chopped
2 tsps. Parsley
Salt And Pepper, to taste
4 Tbsps Low-fat Mayonnaise (you may need a little extra if your fillets are bigger)
½ tsp. Grated Lemon Rind
½ tsp. Lemon Juice

Heat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone liner. Defrost/rinse fish and pat dry. Place fish fillets on the baking sheet. In a bowl, mix together oats, bread crumbs, grated Parmesan, chives, parsley, salt and pepper. Mix thoroughly. In a separate bowl, measure out the mayonnaise before adding lemon rind and juice. Stir.
Brush tops of fish with mayonnaise, then top with the dry coating. You may feel the desire to scrimp on the mayo or feel anxious about how the texture will bake. Don’t and don’t be! The mayo melds with the coating of dry materials and thickens, creating a creamy texture. It barely tastes of mayo. Don’t go overboard with the mayo, but don’t underestimate its role in the success of this dish. If you’re not a fan of mayonnaise, I’ve read that sour cream and/or plain-flavored yogurt are excellent substitutions.
Bake for 15-20 minutes or until fish flakes when forked. Serve over the pasta of your choice or with vegetables.

My notes: I didn't use quite as many oats and I added some more bread crumbs. If I made it again I'd probably put the mixture in the food processor to grind up the oats some so they weren't so big. I also put the coating on both sides. Seth said it was good, but if he got it at a restaurant it wouldn't be his "go to" meal. Levi seemed to like it and I thought the oats gave it a healthier twist when it came to coating. The mayo kept the fish moist and the coating on the top got crispy. I think I'll try it again with grinding the oats.