Parmesan Crusted Tilapia Fillets

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 ...

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'...

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 t...

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 flippi...

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 c...

Yes, it's fast and easy, but the bottom is soggy and until I put some lemon on it, it had an off taste.

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...

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 rac...

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!