- 3/4 cup grated parmesan cheese (freshly)
- 2 teaspoons paprika
- 1 tablespoon chopped parsley
- 1/4 teaspoon salt (optional)
- 1 tablespoon extra-virgin olive oil
- 4 tilapia filets (about 4 oz each*)
- lemon (cut into wedges)
PER SERVING *
|Calories120Calories from Fat80|
|% DAILY VALUE*|
|Calories from Fat80|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Rebekah Lay 9 days ago
Yummy Will make again!
Janet F. 26 days ago
This was very nice. I added bread crumbs with the cheese. I plan to make this again
Norita P. 27 days ago
Very good! Would make it another day.
MecHelle Jackson 11 Sep
Perfect, I used dill weed seasoning to. For the crust I mixed the melted butter, parmesan cheese and Italian bread crumbs together, like mashed it on top!!!
Berit Chassman 11 Sep
Even the kids loved it 👐
takisha neeley 10 Sep
Yummy! Was a 2 thumbs up at the dinner table. The Parmesan cheese wasn’t crispy like the picture showed but was still good. Will make again 😍
Leah Thomson 9 Sep
For us the Parmesan didn’t get crispy at all so it was different than the picture shows. We also used some really disgusting Israeli fish because they don’t have tilapia here, so I’m excited to try this recipe with tilapia when we get back to the US!
Rashad Monts Jr. 2 Sep
Awesome, quick and tasty
Wes 30 Aug
Very easy to make, I used frozen tilapia fillets and had them ready and in the oven in like 20 minutes tops. I added a little seasoned salt and pepper to the crust mix but that was my only alteration. Its great for when youre busy but want something healthier than take out.
Ashley C. 28 Aug
Easy, quick, and delicious!
Richard G. 26 Aug
simple and delicious
Netto 23 Aug
Wonderful!! Super easy and tasty!
Loen A. 23 Aug
great! will make again.
Handon 12 Aug
the whole family loved it!
John Glick 4 Aug
Turned out fantastic.
Brianna Teague 1 Aug
cook at 425 for 17 minutes, used egg instead of oil so it would stick better and it turned out really well 😊
Elisabetta DiStefano 23 Jul
I was surprised at how this had come out. I think that I may use egg next time so that the parmesan crust can stick better. It was hard for it to hold when I baked it. If anyone has suggestions on how to avoid that then let me know.
Carl 20 Jul
Great! Easy and tasty. Have used with Perch and Pollock, too.
Jeff Hanestad 16 Jul
everyone loved it! i added a bit more paprika and generally went with what i felt might add more flavor (i didnt measure anything...)
Evelyn Otero 16 Jul
This recipe was so easy and great tasting too!
Janie Hodgetts 9 Jul
Very good and easy to make
Carlos Collins 2 Jul
I wasn't too crazy about this one... I had a better version of this recipe that didn't include paprika and required you to mix the parmesan with mayo... It was fantastic.
Letty N. 16 Jun
Super easy and delicious.
Robinson 13 Jun
it was delicious! it crisped to a perfect golden crust. i loved how it was flavorful, but not so over powering that you didn't lose the rich flavor of the tilapia!!
Stacey 7 Jun
Damilola Lawal 5 Jun
Turned out pretty well considering I used shredded parmesan (instead of grated), but I think next time I'll mix marinate the fish with a little lemon juice beforehand, rather than adding it dropwise afterward.
M 3 Jun
Excellent!! Did not disappoint i would use parchment paper instead of foil next time
elke 21 May
It was good and will definitely make it again.
Brandon Chin 14 May
I cooked it for my mom for mothers day. The whole family loved it!
JaMerra Turner 13 May
pretty good...i would make it again. I increased the measurements of paprika and used garlic salt.