This recipe is quick and easy with plenty of flavor! Even my husband (who doesn't like fish that much) went back for seconds! Works well in low-carb diets.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

    Advertisement
  • Whisk Parmesan cheese, paprika, parsley, salt, and pepper together in a shallow dish.

  • Coat tilapia fillets with olive oil and press into the Parmesan cheese mixture. Arrange coated fillets on the prepared baking sheet.

  • Bake in preheated oven until the fish flakes easily with a fork, 10 to 12 minutes.

Nutrition Facts

210 calories; protein 28.9g 58% DV; carbohydrates 1.3g; fat 9.3g 14% DV; cholesterol 54.2mg 18% DV; sodium 280.1mg 11% DV. Full Nutrition
Advertisement

Reviews (556)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/06/2012
NOTE: I am the original submitter of this recipe. These will not come out crunchy like a traditional crusted fish. They are low carb and do not use breading, therefore they have more of a baked and seasoned texture. I tried to have the title changed, but allrecipes informed me this could not be done and to add a review instead. This is also tasty made with shredded parmesan (can be found with the bagged shredded cheeses) instead of grated. I sometimes add minced garlic or garlic powder to the seasoning as well. Read More
(763)

Most helpful critical review

Rating: 3 stars
12/02/2014
Yes it's fast and easy but the bottom is soggy and until I put some lemon on it it had an off taste. Read More
(80)
750 Ratings
  • 5 star values: 524
  • 4 star values: 158
  • 3 star values: 41
  • 2 star values: 17
  • 1 star values: 10
Rating: 5 stars
09/06/2012
NOTE: I am the original submitter of this recipe. These will not come out crunchy like a traditional crusted fish. They are low carb and do not use breading, therefore they have more of a baked and seasoned texture. I tried to have the title changed, but allrecipes informed me this could not be done and to add a review instead. This is also tasty made with shredded parmesan (can be found with the bagged shredded cheeses) instead of grated. I sometimes add minced garlic or garlic powder to the seasoning as well. Read More
(763)
Rating: 5 stars
08/14/2012
I can't believe how good this was! Few ingredients, but it tastes like more time went into making it. Tilapia, by nature, can have a very muddy or earthy flavor if you're not used to it. I don't understand why the other reviewer blames that on the recipe! I would make this again. To avoid a soggy filet on the bottom, I flipped mine halfway through cooking. I also added a bit of garlic powder. I really like that it's low carb - perfect for my south beach diet. I served this with some grilled veggies. Read More
(225)
Rating: 5 stars
02/17/2013
I really liked this. It gave the tilapia a meaty flavor. I wanted to just use a saute pan today, so I made it on the stove top. I put the olive oil in the pan before I realized it was supposed to be drizzled on the fish. So, I probably used quite a bit of olive oil. No problem, the fish was nice and crispy and no sticking. I sauteed it about 3 minutes per side on about a temp of 6 or 6.5 on my stove. It was quick, easy, and delicious. Only change I made was we squeezed fresh lemon juice over ours before eating. ty Read More
(120)
Advertisement
Rating: 4 stars
02/20/2015
This is a good recipe. Tweak the seasonings by tasting the dry mix first. The only thing I did different is to arrange the fish on parchment paper. This will crisp the bottom side without flipping it. Read More
(111)
Rating: 5 stars
03/03/2014
wonderfulness! modern twist on "shake and bake." sooooo easy to make. rather have this then blow $25 on some fish dish downtown over a bed of something pretentious. followed recipe except used cilantro bc i needed to get rid of it and it seems to be tastier than parsley. also, nice usage of paprika. very under utilized condiment if you ask me. wait you didn't. but i told you anyway. go make this dish and woo that hot chick you have wanted to ask out. she'll be dazzled and wonder why those trendy places don't have this dish. Read More
(88)
Rating: 3 stars
12/02/2014
Yes it's fast and easy but the bottom is soggy and until I put some lemon on it it had an off taste. Read More
(80)
Advertisement
Rating: 5 stars
10/06/2012
Made this for the first time tonight and we loved it! I only had 1/2 c. of parmesan left so I added 1/4 c. of Italian seasoned bread crumbs. Quick and easy and it turned out great. One of my 3.5 y/o twins even said he liked it "better than cookies"! ;) Read More
(53)
Rating: 5 stars
02/21/2015
I have made this many times using both fish and boneless chicken breasts. The key to non soggy bottoms? Easy -- place a cooking rack on your baking sheet and place the fillets on the cooling rack. Ta da! No more soggy bottoms! :) Also, if you find the olive oil to oily in the finished product, you can use mayo or melted butter (just brush on fillets with a pastry brush), then coat with Parmesan mixture. I often cut back on the Parmesan and add in some seasoned bread crumbs since I don't worry about carbs all that much and the little bit you use here won't make much of a difference anyway. This does add a bit more crunch to the finished product as well. I also add a dash of garlic powder to the breading mixture. Just play around with this recipe and tweak it to you and your family's liking. :) Read More
(50)
Rating: 4 stars
08/23/2012
Really nice fare for not much prep/cook time. Good for a work and school night. I halved the paprika and added a bit of panko to the cheese mixture however. Delicious! Read More
(33)
Advertisement