This recipe can be made in advance. I buy tilapia in bulk from the grocery store and set up my "station." I freezer seal the fish and bag the leftover panko topping then freeze until we're ready to eat it. To cook it, I thaw the frozen fish, sprinkle with leftover panko topping and bake as the recipe states.
By prepping the fish ahead of time, this is faster than getting takeout and much much healthier. I always increase the red pepper so the fish has a bit more heat. And I use panko instead of breadcrumbs. I also use the recommendation of one of the reviewers - I spray the fish with cooking spray instead of using butter or olive oil.
I most always serve this fish with Walnut Risotto With Roasted Asparagus (Walnut Risotto with Roasted Asparagus).
I used butter. Overall, it was good. Not great, but good. I cut down on the amount of italian seasoning as someone had suggested but wish i wouldnt have. It needed just a little more flavor. But it did melt in your mouth!
We are not big on fish in our family, but I had some frozen Tilapia fillets and this sounded tasty. It was. The only thing I changed was instead of dipping it in olive oil, I sprayed it with olive oil PAM - about 2 seconds each side. At 7 calories per 1 second of spray I figure that's about 24 calories per fillet for the oil instead of ???(1/4 cup divided by 3 presuming you use it all). I then put it in the crumb mix and coated both sides making a point to sprinkle crumb mix on top and press it in with my fingers just to be sure I had a good coat since my oil probably wasn't as thick. Then I picked it up (and let any excess fall off) to lay it on the wire racks. It worked very well. Good recipe, even for non-fish eaters :o)
thanks for a DELICIOUS recipe!!! This was the first time we've ever eaten Tilapia and I was nervous to cook a white fish since the last time I tried it turned out a mushy mess! But, this was wonderful! My DH said please always make fish this way! thanks again!!!
I made this for dinner tonight- we both really enjoyed it. I used butter to dip the fish in, and subbed oregano, basil, and thyme for the italian seasoning. It was very flavorful and good. Thanks for sharing!
This was outrageously good! I never thought to let the coating "set" but wow, that makes a huge difference! I usually cook tilapia on the grill so this was a nice change of pace, indeed! Great way to use up that leftover bread too, although the italian breadcrumbs would come in handy if no leftover bread. I served this with lowfat motz. cheese, brocolli and rice. Terrific! Thanks!
This was very good & being that I am on the mediteranean diet, worked well for my meal plan. The only changes I suggest are - to cut down on the amount of italian seasoning (3 Tbsp. overpowers the rest of the flavors) - I will only use 1/2 the amount next time. Instead of breadcrumbs, I used crushed parmesan & garlic cheezit crackers - this was very good. Thanks again!
This was good, but I'd suggest using only 1 1/2 tablespoons italian seasoning.
This was a very easy and tasty way to prepare tilapia. I only used olive oil and didn't use nearly as much as suggested by the recipe, so this dish came out pretty low fat. Thanks for the suggestion to let the coating set before cooking. I served the fish over spinach-mashed potatoes (boil red skin potatoes, mash with some skim milk and add thawed frozen chopped spinach and a little spray butter), with steamed broccoli & carrots -- the entire meal was ready in just 20 minutes and was very satisfying (and we had 4 veggies - wow).