Parmesan Encrusted Tilapia

We don’t eat a lot of seafood at our house, but when we do, this is one of our absolute favorites. It’s also perfect for anyone who may not be the biggest seafood fan to begin with (that would be me!), since tilapia has little to no “fishy” taste. The savory seasonings and Parmesan cheese nicely compliment this mild fish.
Parmesan Encrusted Tilapia
  • 4 fresh or frozen tilapia fillets (if frozen, be sure to thaw)
  • 2 eggs
  • 1/2 cup grated Parmesan cheese
  • 1/4 t. basil
  • 1/4 t. oregano
  • 1/4 t. parsley
  • 1/2 t. ground black pepper
  • Crushed red pepper flakes, to taste
Preheat the oven to 425 degrees. In a shallow pan or bowl, beat the eggs. Set aside.
In a separate pan or plate, combine the Parmesan, herbs, and peppers. (Be conservative with the crushed red pepper if you have kiddos in the house. A little bit goes a long way!)
Dip the fillets in the beaten egg, coating thoroughly.
Transer to the Parmesan mixture and dredge both sides. You may have to use a fork or your fingers to make sure each fillet is evenly coated. (And expect your fingers to be thoroughly breaded in the process. It’s inevitable.)
Place in a greased baking dish and bake for 15-20 minutes, or until the fish flakes easily with a fork and is no longer translucent.

Parmesan Encrusted Tilapia

Ingredients

  • 4 fresh or frozen tilapia fillets (if frozen, be sure to thaw)
  • 2 eggs
  • 1/2 cup grated Parmesan cheese
  • 1/4 t. basil
  • 1/4 t. oregano
  • 1/4 t. parsley
  • 1/2 t. ground black pepper
  • Crushed red pepper flakes, to taste

Instructions

  1. Preheat oven to 425 degrees
  2. In shallow pan or bowl, beat eggs and set aside
  3. In separate pan or plate, combine Parmesan, herbs, and pepper to taste
  4. Dip the fillets in the beaten egg, coating thoroughly
  5. Transfer to the Parmesan mixture and dredge both sides, coating evenly
  6. Place on a greased baking dish
  7. Bake 15-20 minutes until fillets flake easily with a fork and are no longer translucent
http://www.theprairiehomestead.com/2011/02/parmesan-encrusted-tilapia.html

There you have it! A seafood dinner that even the most aprehensive fish eater will enjoy!

This post is a part of: Tuesday Twister, Real Food Wednesday

STANDARD DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Comments

  1. Hi Jill,
    Your Tilapia looks really good. I have a new recipe for Tilapia going on my menu for next week. Thank you for sharing and have a nice day!

  2. Had this for dinner tonight! It was delicious :)

  3. Mit Ailbu says:

    Through some hemp seed into your crust. It gives it a nutty flavor and adds a complete protein.

  4. Okay, so I had to leave you a note, because we made this and LOVE it. We had some leftover fresh-caught trout in the deep freezer from our camping trip over summer. For some reason, I remembered seeing this on your site a while back and found it. SO GLAD I DID! We loved this. So simple, yet so delicious! I’m putting it on my April meal plan for readers. So I hope it brings lots of new friends your way! Blessings to you, sweet friend! :) Kelly

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