Community Pick
Crunchy Baked Tilapia
photo by Bergy
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 1 cup saltine crackers, crushed to crumbs
- 1 tablespoon italian seasoning
- 1⁄2 tablespoon dried parsley
- fresh ground black pepper
- 1⁄3 cup unsalted butter, melted
- 2 tablespoons parmesan cheese or 2 tablespoons asiago cheese, grated
- 2 tilapia fillets
directions
- Preheat oven to 400°F
- Melt butter in shallow pie dish; set aside.
- In another shallow dish, mix cracker crumbs, seasoning and spices.
- Dry fillets and dredge in butter; then, in crumb-seasonings mixture.
- Place on oil-sprayed foil-lined baking sheet and distribute remaining crumbs on tops of fillets.
- Drizzle remaining melted butter over crumbs.
- Sprinkle each with grated cheese.
- Bake for 15-20 minutes, until fish flakes easily and topping is golden.
- Serve with Chili SauceII-Recipe #7161, if desired.
- Enjoy!
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Reviews
-
This was a very good recipe. The only reason I did not give it five stars was I thought the parsley was overpowering and it could have used a little less italian seasoning. Outside of that, it was really good. I did follow other cooks suggestions and used Panko bread crumbs instead of saltines. Missing the salt from the saltines, I should have added in a pinch of kosher, but lessons learned. I also used asiago, and I think next time I would use parmesan. The asiago was a little strong. (See the theme of slightly over powering the subtle Tilapia flavor? - not by much though) I also would suggest using cooling racks to back the fish on. Put the cooling racks inside the baking pan (both coated of course) and the fish on the cooling rack. This give both sides of the fihs the crunch you want. Thanks for the recipe!! This is an excellent base with lots of room to play with variations. It will be a staple in with my family.
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Darn, this was soooo good that I forgot to take a photo, we all just dug right in and not a bit was left. I did use panko bread crumbs instead of crackers, and followed the rest as directed. We loved it, used Parmesan and know this going to be a family favorite. Thanks so much for posting and next time I'll be sure and get a photo to post
see 38 more reviews
Tweaks
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Darn, this was soooo good that I forgot to take a photo, we all just dug right in and not a bit was left. I did use panko bread crumbs instead of crackers, and followed the rest as directed. We loved it, used Parmesan and know this going to be a family favorite. Thanks so much for posting and next time I'll be sure and get a photo to post
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A keeper! I've been trying to cook more fish lately, but I can't find any way that we like it. This was really good though! My filets were small, and next time I'll use 4 instead of 2, but keep the same amount of breading. I also used panko breadcrumbs instead of saltines, and added salt and onion powder. Next time I'll add garlic powder as well.
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This was a very good recipe. The only reason I did not give it five stars was I thought the parsley was overpowering and it could have used a little less italian seasoning. Outside of that, it was really good. I did follow other cooks suggestions and used Panko bread crumbs instead of saltines. Missing the salt from the saltines, I should have added in a pinch of kosher, but lessons learned. I also used asiago, and I think next time I would use parmesan. The asiago was a little strong. (See the theme of slightly over powering the subtle Tilapia flavor? - not by much though) I also would suggest using cooling racks to back the fish on. Put the cooling racks inside the baking pan (both coated of course) and the fish on the cooling rack. This give both sides of the fihs the crunch you want. Thanks for the recipe!! This is an excellent base with lots of room to play with variations. It will be a staple in with my family.
RECIPE SUBMITTED BY
Caroline Cooks
United States
<p><br />I love to cook, read and try new recipes. Marketing professional by education and business experience, but wrote cooking feature articles and a recipe column in the past--when my 2 sons were young. Also, owned a book shop for 5 years; carried lots of cookbooks; and, of course-- had to have one of each. LOL! Invited cookbook authors to signing events and would make some of their recipes for customers to sample. <br /><br />My philosphy is-- <br /><br />LIFE IS NOT A JOURNEY TO THE GRAVE WITH THE INTENTION OF ARRIVING SAFELY IN A PRETTY AND WELL-PRESERVED BODY, BUT RATHER TO SKID IN BROADSIDE, THOROUGHLY USED UP, TOTALLY WORN OUT, AND LOUDLY PROCLAIMING, WOW! WHAT A RIDE! <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg alt= /> <br /><br /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/TasteofYellow.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt= /> <img src=http://i22.photobucket.com/albums/b314/potscrubber/teambanner1.gif alt= /> <br /><br /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt= /> <img src=http://www.recipezaar.com/members/home/1535/CLC1.gif alt= /> <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/July-event22.jpg alt= /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg border=0 alt=Photo Sharing and Video Hosting at 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