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    You are in: Home / Recipes / Super Easy Parmesan Crusted Tilapia Recipe
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    Super Easy Parmesan Crusted Tilapia

    Super Easy Parmesan Crusted Tilapia. Photo by Chef #1802426563

    1/1 Photo of Super Easy Parmesan Crusted Tilapia

    Total Time:

    Prep Time:

    Cook Time:

    14 mins

    5 mins

    9 mins

    NurseintheKitchen's Note:

    I found this recipe in a random search for fish recipes. It's absolutely amazing. I don't eat fish as much as I should, but this was worth the try!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix all ingredients (except Tilapia) in a bowl and set to the side.
    2. 2
      In the oven, broil Tilapia on each side for 2-3 minutes.
    3. 3
      After both sides have been broiled and fish is cooked (should flake easily), cover the top of the filets with parmesan mixture.
    4. 4
      Broild for two more minutes until cheese mixture is browned.

    Ratings & Reviews:

    • on June 06, 2011

      55

      this was very good. My kids loved it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 28, 2010

      55

      I made this for my family and they loved it. All though I might use less lemon juice next time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 23, 2010

      45

      yummy!

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

    Read All Reviews (7)

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    Nutritional Facts for Super Easy Parmesan Crusted Tilapia

    Serving Size: 1 (265 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 368.0
     
    Calories from Fat 152
    41%
    Total Fat 16.9 g
    25%
    Saturated Fat 7.6 g
    38%
    Cholesterol 142.6 mg
    47%
    Sodium 438.4 mg
    18%
    Total Carbohydrate 3.8 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 1.0 g
    4%
    Protein 50.6 g
    101%

    The following items or measurements are not included:

    celery salt

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