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My review
Parmesan Crusted Tilapia Fillets
France C.
"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."
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Ingredients
20 m servings 210 calsOriginal recipe yields 4 servings
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- US
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 210 calories; 9.3 g fat; 1.3 g carbohydrates; 28.9 g protein; 54 mg cholesterol; 280 mg sodium. Full nutrition
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Reviews
Read all reviews 401531 Ratings
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Most helpful positive review
9/6/2012
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 ...
Most helpful critical review
8/11/2012
Yes, it's fast and easy, but the bottom is soggy and until I put some lemon on it, it had an off taste.
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9/6/2012
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 ...
8/14/2012
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'...
2/17/2013
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 t...
2/20/2015
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 flippi...
3/3/2014
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 c...
8/11/2012
Yes, it's fast and easy, but the bottom is soggy and until I put some lemon on it, it had an off taste.
10/6/2012
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...
2/21/2015
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 rac...