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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (164g) Recipe makes 4 servings |
||
| Calories 372 | ||
| Calories from Fat 239 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.7g | 41% | |
| Saturated Fat 16.1g | 80% | |
| Monounsaturated Fat 6.8g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 66mg | 22% | |
| Sodium 790mg | 32% | |
| Potassium 318mg | 9% | |
| Total Carbohydrate 26.5g | 8% | |
| Dietary Fiber 2.5g | 9% | |
| Sugars 4.2g | ||
| Protein 8.9g | 17% | |
Ingredients
- tilapia fillets
- 1/2-3/4 cup butter, melted
- 1-1 1/2 cup dried Italian breadcrumbs
- salt, to taste
- pepper, to taste
- tony creole seasoning, to taste
- 1/4 cup parmesan cheese (not the canned kind)
- 1 onion, sliced into slices
- 8 ounces fresh sliced mushrooms
- 1 jalapeno pepper, sliced (optional)
- 1-2 lemon, juice of
Directions
1
Mix all of the dry ingredients (bread crumbs to cheese) in a plate.2
Dip your filets in the melted butter then dredge in the bread crumb mixture.3
Place in a baking dish that is large enough the filets will not overlap (make sure you spray or grease your dish).4
Place the sliced onions mushrooms and pepper (if used) on top of filets.5
Pour any left over melted butter over this and sprinkle juice over this.6
Cover with foil and bake in a 350º oven for about 20 minutes (check to see if fish is starting to flake easily, if not bake a little longer).7
Remove foil and bake for another 10 minutes or until the crust turns a light golden brown color.8
Serve with pan juices spooned over the fish.
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- Course > Main Dish
- Main Ingredient > Seafood > Fish > Freshwater > Tilapia
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
Featured Reviews for This Recipe
From: Bellaonelove
On Aug 19, 2008
Excellent! Tasted like it came from a restaurant. I chopped up some sun dried tomatoes and shallots and put over the fish which gave it even more flavor. It would be great with some sauteed vegetables.
From: Pepper #2
On Jan 31, 2005
The most difficult thing with this recipe is figuring out the quantities to use. I used 4 talapia fillets, (based upon the fact that it says it makes 4-6 servings) but for the breading that is made, I could have probably done about 8 - 10 fillets. Next time, I will use a lot more of the Tony creole seasoning, a little more parmesan, and less lemon. I only used one, but the fish was very lemon-y. I think one lemon for about 8 fillets would have been perfect. The flavor was good and I really enjoyed the jalapenos, mushrooms and onions, which is unusual for a fish dish. I'll probably make this one again, but will do some tweaking.
From: Shawna Gagnon
On Jun 1, 2006
The family doesn't eat fresh fish often, but I found tilapia on sale and made this recipe. It was terrific....but there was too many bread crumbs and next time I will use about 1/2 cup less
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