Montana Baked Tilapia

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Total Time
10 mins
20 mins

I found this recipe in a Gooseberry Patch cookbook and changed it around a bit. It originally called for halibut but we don't eat it so I changed it to tilapia. It was originally submitted to the book by Lisa Wahl of Scobey, MT.

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  • 6 tilapia fillets
  • 3 tablespoons butter, softened and divided
  • salt and pepper, to taste
  • 1 tablespoon bacon bits (or 4 slices bacon, cooked and crumbled)
  • 12 cup grated parmesan cheese
  • 1 cup fat free Greek yogurt
  • 2 teaspoons lemon juice
  • 13 cup crouton, crushed (it suggests cornbread croutons)


  1. Rub tilapia with 2 tbsp butter. Add salt and pepper, to taste.
  2. Arrange tilapia in a 13x9 baking pan.
  3. Mix Parmesan cheese, Greek yogurt and lemon juice together; spread evenly over tilapia.
  4. Sprinkle bacon bits over top of yogurt mixture.
  5. Melt remaining butter in a saucepan over low heat (or in microwave).
  6. Remove from heat and add croutons. Toss to coat.
  7. Sprinkle crouton mixture over tilapia.
  8. Bake at 350 for 20-25 minutes, depending on thickness of tilapia.