Baked Parmesan Tilapia

A family favorite now, thanks for the recipe :)

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I made this last night and it was really good! I really liked the idea of the mayo and egg dipping batter. This is a keeper that will be used on a lot of the fish that I catch. I'm making the herb mixture in bulk to just have on hand for other cooking ideas such as batter and baked veggies. Good recipe!

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DELICIOUS! I first marinated the filets in a little lemon, garlic, salt & pepper for a few hours. I used Parmesan panko bread crumbs, and basil instead of oregano. Baked at 22 minutes and it was perfect.

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Wonderful breaded fish recipe! I followed the recipe exactly, cutting it in half to make 2 servings of fish. I did add a couple of tbsp of flax seed to the egg mixture since I'm trying to get more flax into my diet, but I really don't think it had an impact on the flavor at all. This one's a keeper.

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LOVE LOVE LOVE. I used Italian Seasoned Panko Crumbs to eliminate making my own italian combination. I sprinkled the extra crumb/parm mixture over top of fillets and it was amazing.

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Excellent recipe! DH loves fish and he asked me to make this a second time this weekend. I'm picky about seafood recipes myself. I'm Cajun and like flavor. This fit the bill! Thanks for a great recipe.

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I made only half of the recipe, and it was perfect!

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Excellent! Flavorful but not too spicy...even my 6-year-old loved it!

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Great, easy way to prepare tilapia using common kitchen ingredients. I cooked the fish for exactly 20 minutes, and it was done perfectly.

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YUMMY! That's enough said!

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Wonderful baked tilapia, lovey crunch on the outside while the inside was perfectly cooked and moist. Lovely combination of herbs, I will be making this one often, thanks for posting. July 28/09, made again, we really love this coating on the tilapia, delicious!

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Very good. Simple to make. Being a novice cook, it was nice to have others compliment me on my cooking. like someone else mentioned, next time I will add more lemon juice.

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Great recipe. Loved the parmesan-y flavor with the fish. I used Panko bread crumbs. Cook time was right on. I drizzled just a thin line of olive oil down the top of the fish before baking.

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This is a great way to have tilapia. The outside has a nice crunch and is flavorful. The inside is moist and flaky. I recommend checking for doneness starting at 15 minutes because you really don't want to overcook this fish! Thank you, Boomette, for recommending this recipe at the Best of 2008 Cookbook Tag!

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This combination of herbs takes a mild flavored fish to a new level. It enhances the flavor without overwhelming it. I used Capensis filets (a cousin of Hake) and this recipe was perfect. I used Panko crumbs Definately a do again recipe. Thanks Parsley for posting it.

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This recipe was delicious and herbs and spices make it taste very flavorful. Definitely a keeper. Didn't taste the moistness of the mayo or the lemon flavoring much. Next time will add a bit more leon juice, lessen the cook time to 20 minutes (30 minutes drys it out too much ) and see if that helps. Also will drizzle lemon juice on top before cooking.

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Nothing wrong with the recipe, for people who like the taste of oregano. The only problen I had with it was the oreagano flavor otherwise the crunch of the parmesan in the crust was what made the dish pleasant

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It was my first time trying Tilapia. It's very good. I liked how easy it was to do. It takes almost no time to prepare and I let it in the oven around 30 minutes to make it crispy. It's so tasty. I used my own breadcrumbs (challah bread). And I divided the recipe. Thanks Parsley :) Made for Zaar Star Game

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We loved this fish recipe! Easy, tasty and healthy.....what's not to love? I made some minor changes; left out the lemon juice, used dry italian breadcrumbs, and a combination of romano and parmesan cheeses. I held back one fillet for a family member who was working late and when he got home he pan-fried his in a bit of butter and olive oil. He loved it prepared that way too. This recipe could also be dressed up with a bit of marinara sauce and melted cheese on top. Wonderful, and I will be making this again. Thank you, Parsley.

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