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    You are in: Home / Recipes / Baked Tilapia With Sour Cream Parmesan Crust Recipe
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    Baked Tilapia With Sour Cream Parmesan Crust

    Baked Tilapia With Sour Cream Parmesan Crust. Photo by Marie Nixon

    1/2 Photos of Baked Tilapia With Sour Cream Parmesan Crust

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    rohanlori's Note:

    This is my favorite way to bake any mild white fish. Fast and easy meal.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven at 350 degrees.
    2. 2
      Spray 13x9 inch baking pan with cooking spray.
    3. 3
      Place fish fillets in single layer.
    4. 4
      Stir together sour cream, parmesan, paprika, salt, and pepper.
    5. 5
      Spread mixture over fillets.
    6. 6
      Sprinkle with breadcrumbs.
    7. 7
      Spray with butter-flavored cooking spray.
    8. 8
      Bake for 30 minutes or until fish flakes.

    Ratings & Reviews:

    • on February 17, 2011

      55

      This was wonderful.

      I added more garlic, cheese and used light sour cream.

      Will make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 15, 2011

      55

      Absolutely delicous

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 05, 2011

      55

      This was very good and I will be sure to make tilapia this way again!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Baked Tilapia With Sour Cream Parmesan Crust

    Serving Size: 1 (174 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 253.3
     
    Calories from Fat 117
    46%
    Total Fat 13.0 g
    20%
    Saturated Fat 7.0 g
    35%
    Cholesterol 85.6 mg
    28%
    Sodium 613.3 mg
    25%
    Total Carbohydrate 7.1 g
    2%
    Dietary Fiber 0.5 g
    2%
    Sugars 2.0 g
    8%
    Protein 27.2 g
    54%

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