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    You are in: Home / Recipes / Parmesan Tilapia Recipe
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    Parmesan Tilapia

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on May 08, 2008

      The fish was moist and the coating was flavorful, however, my family just doesn't like Tilapia. They refer to it as the "facial tissue fish", LOL! I on the other hand like Tilapia for its mild flavor. I used Panko (Japanese) bread crumbs and even though I bought a lemon, I forgot to serve it. LOL! Next time, I'll use the coating on the fish Orange Roughy.

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    • on March 29, 2008

      great recipe,the tilapia was enhanced by all of the flavors ,will defintly cook this again.very easy ,and fast

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    • on January 29, 2008

      This is delicious. I'm not a huge fish fan, but this was soooo good. I didn't use as much parmesan cheese as it calls for, but this is the kind of recipe you can alter to your taste as you mix the ingredients. I also did not use the lemon, because I don't like lemon. I used olive oil to dip the fish in and also drizzled a little on the fish about half way through baking because it looked like it was getting a bit dry. I think this breading could be good on chicken or pork chops too. I would think even the pickiest person would like this. Maybe even convert a fish hater! It was super simple to make and most of the ingredients are already in your pantry.

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    • on July 31, 2007

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    Nutritional Facts for Parmesan Tilapia

    Serving Size: 1 (310 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 840.3
    Calories from Fat 342
    Total Fat 38.1 g
    Saturated Fat 11.4 g
    Cholesterol 147.0 mg
    Sodium 2859.4 mg
    Total Carbohydrate 54.1 g
    Dietary Fiber 3.7 g
    Sugars 4.8 g
    Protein 69.9 g

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