I'm not a big fan of fish. The scales, skin, eyes, smell usually gives me the heebie-jeebies.
That being said, I love tilapia. Tilapia has a mild taste and you can usually find "clean" (ie minus all the things that freak me out!) tilapia at the grocery store. Because of the mild flavor, marinades/crusts for tilapia can easily be interchanged with chicken.
Parmesan Crusted Tilapia
(serves 6; recipe found on Pinterest)
1 cup parmasean (I used a mix of shave and powdered)
2 tsp paprika
1 tsp garlic salt
1 Tbs parsley
dash red pepper flakes
Olive Oil
Directions
Preheat oven to 400
Mix cheese and spices in a small bowl. Once mixed, pour into a large plate. Coat fish with olive oil and cover in cheese mixture. Bake for 10-12 minutes until fish is white in middle
ENJOY!!
Making this for dinner tonight but decided to go with sea trout instead! Looks and smells delicious can't wait to eat
ReplyDeleteMaking this tonight. We love tilapia.
ReplyDeleteMaking this tonight! Yours looks AH-MAZ-ZIIING!
ReplyDeleteThis picture is nothing like it turns out for me. Not good
ReplyDeleteI'm so sorry to hear that! I'm trying to figure out what went wrong can you give me any further insight?
ReplyDeleteMaking this right now... looks great! serving with baked asparagus!! yumm and healthy!
ReplyDeleteMade this tonight with some specialty garlic infused olive oil. Delicious! I eyeballed the amounts for the spices and added some black pepper. Some of the best fish I've made. Can't wait to make it again!
ReplyDeleteSuper easy and delicious, thanks for sharing!! :-)
ReplyDeleteWe had this tonight!! So yummy!
ReplyDeleteIn the oven right now!
ReplyDeleteMaking this tonight!!! Daughter is s pescatarian..fish not other meats :)
ReplyDeleteWhat's dash red pepper flakes?
ReplyDeletea dash is a measurement. it's less than 1/4 tsp, more like a quick sprinkle but feel free to add more if you'd like.
DeleteDelicious...I make it often...Thanks for sharing.
ReplyDeleteWhats some great sides to go with it i have a vggie but whats a good starch other than rice?
ReplyDeleteYou could do anything you like. I would do rice, quinoa or couscous.
DeleteIt's your dinner though, if you love noodles and mashed potatoes by all means- enjoy!
I would make again but use panko breadcrumbs with less parmesan in the mix. Also, any tips on it being less mushy? Would broiling it for the last 5 minutes take care of that as one other person mentioned?
ReplyDeleteI'd make sure the fish was dry before you coat with olive oil. Also lightly coat (using an olive oil spray is very helpful!)
DeleteAlso you could cook at a higher temp (mindful that cooking time may be less)
it's your dish after all, panko and other adjustments are encouraged!
I just used too much oil...I will go easier on it next time and I am sure it will be great. I need more practice cooking fish! Thanks!
ReplyDeleteDumb question......is the 10-12 minutes with frozen or thawed tilapia?
ReplyDeleteThawed. (Coating wouldn't stick to frozen)
DeleteThis Recipe came out really good!! Thanks:)
ReplyDeleteCame out so yummy!
ReplyDeleteThis recipe is going in the book, it's my second time making it and the kids like it...thanks
ReplyDeleteThis may be a silly question (or rather, a lazy one)....Do you have the nutritional values for this dish?
ReplyDeleteI don't. You could always use the Myfitnesspal app/site to calculate or other calorie counting sites.
DeleteTHIS IS THE RECIPE I MAKE AND IT IS OUTSTANDING. I PREPARE THE CHEESE MIXTURE THEN COAT MY FISH WITH MAYONNAISE. I FRY THEM IN OLIVE OIL..THIS IS JOHN LENNON'S ORIGINAL RECIPE AND I JUST LOVE IT. I AM NOT A FISH LOVER PER SAY, BUT, THIS RECIPE YOU HAVE GOT TO TRY. 1/24/16
ReplyDeleteI'm assuming you just use 6 pieces of fish since it says it serves 6?
ReplyDeleteCan these type of fish recipes be grilled instead of baked? What, if any, adjustments would have to be made?
ReplyDeleteThis recipie was delicious! I did the shredded/grated parm mixture and put extra shredded on top. Amazing. And so quick! Thanks for sharing!
ReplyDeleteI first made this about a year ago and have had it at least twice a month ever since. I omit the red pepper so my kids will eat it. This recipe comes out perfect every time and is approved by some picky eaters.
ReplyDelete