2 (6 oz) tilapia fillets
150 grams cooked crab meat
1/2 cup plus 2 tablespoons fresh grated parmesan, divided
3 tablespoons butter, divided
2 tablespoons gluten free bread crumbs
2-3 cloves garlic, pressed through garlic press
2 tablespoons gluten free all-purpose flour
1 teaspoon garlic powder
1/2 cup milk
salt, to taste
pepper, to taste
Melt 1 tablespoon butter in a skillet and add the garlic; cook for a couple of minutes until garlic just starts to brown.
Remove from burner and add the bread crumbs; mix well.
Add the crab meat and mix well.
Add 2 tablespoons of the fresh grated parmesan and mix well.
Allow this mixture to cool enough so you can handle it with your hands.
Fit a baking pan with a wire rack and spray with olive oil.
Fill this pan about 1/4 inch with water.
Place one of the tilapia fillets over the rack and season with salt and pepper.
Pack the crab mixture evenly over this fillet.
Place the other fillet over the crab mixture and season with salt and pepper.
Bake in a preheated 350 degree Fahrenheit oven for 35 to 45 minutes, depending on thickness of fillets, until fish starts to flake when poked with a fork.
Turn oven off but leave the fish inside with the door slightly open while you make your sauce.
In a small saucepan, melt 2 tablespoons butter over medium heat; add the garlic and flour and cook while stirring for 2 minutes.
Whisk in the milk a bit at time until mixture starts to thicken; add 1/2 cup fresh grated parmesan cheese and stir to blend well.
Spoon the sauce over the stuffed fish fillets and enjoy.