This is a party on the palate!! I've made this 3 times now, and it just gets better and better each time! I've taken a couple of the other suggestions when I tried it different times. I added the olive oil to the bread crumbs/parmesan mixture and also broiled it for about 2 minutes at the end to make it a little crispier. Thank you for a tasty and healthy recipe!
Remember to cook covered people! I had a brain fart and forgot to cover the fish so it came out a little dry but the flavor was definitely there. We loved it!!
I was looking for a quick tilapia recipe today and came across this one. It was fantastic with brown rice and a green salad!! I used Italian seasoned breadcrumbs and omitted the Italian seasoning and garlic powder since they were already mixed in with the breadcrumbs. Next time I make it, I won't use any pepper on the kids' pieces, but otherwise, I thought it was perfect. I'll definitely make this again!
I had every intention of following this recipe but discovered that I was out of lemon juice and didn't want to run to the store. I did have a bottle of Italian salad dressing so I decided to marinate the filets in that before dredging in the bread crumb/parmesan mixture. It came out great!
My husband made this for me the other night and I requested it again tonight! He actually subbed the bread crumbs with cornmeal because he thought we didn't have any bread crumbs but we really liked it with the cornmeal and will probably always make it that way. He also seared it in olive oil instead of baking and it turned out really well!
Having tried a few tilapia recipes lately, this is my favorite. The flavors complement the fish, but don't overpower it. It matches the gentle flavor of this mild white fish. I made with Ritz crackers and freshly grated parmesan. Next time, I think I'll sprinkle the bread mixture only on top, as the mixture on the bottom of the fish got mushy. I also made covered, but then found soggy breading. It crisped up a bit after a couple of minutes under the broiler. Next time, I think I'll try uncovered to see how that compares. My picky 7-yr old told me this was his favorite fish at dinner though tonight - score!
We loved this. I broiled to get it a little crispy on top. It was the first time I have ever made Tilapia and will definitely be making it again. Thanks for a great recipe.
Tilapia is so versatile and a quick and easy meal to prepare. I used crushed Ritz crackers. I did take the suggestion of mixing a little Italian dressing with lemon and rubbing the fish before putting it into the cracker crumbs. Place anything you have breaded into the fridge for at least 30 minutes before cooking. Place on a plate with waxed paper separating the pieces. This will set the coating. I did notice that several had problems with the breading being mushy. I have found the best way to cook fish that has been breaded (and prevent this problem) is to put the fish into a non-stick oven-proof skillet that has been preheated over medium heat. You may add about a tsp. of olive oil to skillet. Saute the fish for 3 minutes on each side, about 2 minutes if fish is thin. Don't remove the fish from the skillet. Place into a preheated oven at 375 degrees. Cook for 10 minutes (about 8 minutes for thin cuts). The fish will be perfect every time. The crust is crispy with a flaky interior. Hope this helps some with the crust problem.
Made this tonight with slightly modified confetti rice (#109755).
Used panko for breadcrumbs. This didn't seem like enough to cover my tilapia so I doubled the breadcrumbs and parmesan but I left the Italian seasoning and garlic powder at 1 tbsp because more than that just seemed like overkill. Seemed like it would have been easier to me to put salt and pepper in this mix instead of trying to do this during the lemon juice step and just getting the salt and pepper in the lemon juice and having it wash off the fish when you flipped it. Guess I'll remember that for next time.
Fish is very good, though! I made this looking for a lower-calorie alternative to MaMa's Supper Club Tilapia Parmesan (#53914) and I think I found what I was looking for! We may switch to this one permanently since the other one is good, but an indulgence, and seems to make my fiancee sick pretty often (too rich, maybe?). Anyway, thanks for a good meal! I think next time I might just try my own Italian seasoning mix instead of the pre-bottled kind, because I just can't stand dried rosemary. ): But that doesn't stop this from being totally awesome.
Took me 25 minutes to perfectly cook 4 decently thick fillets at 425.
Good and easy. Thank you for posting. I'll make again.