While the breading was pretty tasty, the dish overall seemed unnecessarily fussy for the overall flavor payout. In my opinion the proportions were off as well. I used much less salt and butter than called for and still felt the dish mainly tasted like salted butter. (I mean I love butter as much as the next gal, but if I've taken the time to measure out a bunch of other spices, I'd like to taste them too). That said, it was a hit with the boyfriend that could be prepared pretty quickly. All in all, it was ok, but I won't be making it again.
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.
great recipe,the tilapia was enhanced by all of the flavors ,will defintly cook this again.very easy ,and fast
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.