Parmesan-Crusted Tilapia

(46 ratings)
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Baked tilapia covered with savory crumbs and Parmesan cheese

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  1. Preheat oven to 375°F. Spray shallow baking pan with cooking spray. Stir together bread crumbs, parsley, paprika and salt in shallow dish. Brush both sides of each fillet with mustard. Place fillets in crumbs; coat with crumbs.
  2. Place fillets in baking pan. Sprinkle fillets with cheese. Bake 10 to 12 minutes or until fish flakes easily with fork (145°F).
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Nutrition Information
Calories: 150 View complete nutrition information
Reviews (38)

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mitch June 08, 2015

This is quick,easy,and is good. Everyone who has changed this recipe in any way and then writes a review is really reviewing their own recipe and not this one.

Taylor July 09, 2014

Very simple recipe, my fiance really enjoyed it. I thought the outer crust on the fish wasn't thick enough, so perhaps next time I'll use bread crumbs and flour, as well as less mustard. Might try using eggs or buttermilk to help get a thicker coat, and well as double coating them.

Lori July 17, 2013

Love this easy recipe.I also substitute the mustard with flavored salad dressing such as peppercorn ranch.Anything that might give it some extra flavoring that my 6 year old would tolerate.

Jess May 17, 2013

I used mayo rather than mustard based on the previous rating and my family wasn't impressed with it. There wasn't much flavor to it. I can see how the mustard would give it some flavor and next time I'm going to try it as well as some other seasonings. However, the recipe was super easy to follow and it was a very quick and easy meal. I give that part 5 stars.

cmills88 May 12, 2013

Excellent, fast, and easy dish -- will make time and time again. I noticed a lot of people here, like me, aren't big fans of mustard. The recipe calls for 2 tbsp for 4 fillets (1 tbsp for 2 fillets), but you can get away with using about 1 tsp for every 2 fillets -- it'll be just enough to give the rest of the coating something to stick to and give the dish a little twang without imparting a distinct mustard flavor. Also, I would recommending spraying the baking pan before placing the fillets on it. That way, the cheese won't fly off.

Sue May 07, 2013

Thought this was excellent. Because of a previous review, I cut the mustard with mayo (half/half). Turned out very well. Will use this recipe again. Only problem I had was when I used the cooking spray at the end, the parmesean cheese flew around too.