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Nutrition Facts
Serving Size 1 (276g) Recipe makes 2 servings
Calories 457
Calories from Fat 263		(57%)
Amount Per Serving		%DV
	Total Fat 29.2g	44%
	Saturated Fat 13.9g	69%
	Monounsaturated Fat 7.8g
	Polyunsaturated Fat 5.4g
	Trans Fat 0.0g
Cholesterol 135mg		45%
Sodium 551mg		22%
Potassium 570mg		16%
Total Carbohydrate 11.3g		3%
	Dietary Fiber 0.9g	3%
	Sugars 1.1g
Protein 38.4g		76%
detailed view... how is this calculated?

Lemon Crumb Tilapia

Recipe #86216 | 18 min | 10 min prep | add private note

⁽²⁵⁾ RATE IT NOW Print Recipe

By: aviva
Mar 11, 2004

A fast and easy recipe. Could use the recipe with other types of white fish also. The recipe came from my local grocery store with a few changes.

SERVES 2 -3 (change servings and units)

Ingredients

12 ounces tilapia fillets, thawed
1/4 cup Italian seasoned breadcrumbs
2 tablespoons grated parmesan cheese (not the canned kind)
1 teaspoon garlic salt
1 teaspoon grated lemon, rind of
3 tablespoons butter (divided)
1 tablespoon vegetable oil
1-2 tablespoon lemon juice (or use amount of juice from small lemon used above for lemon peel)

Directions

1
Rinse fish and pat dry.
2
Combine bread crumbs, parmesan cheese, garlic salt, and lemon peel on waxed paper.
3
Melt 2 tablespoons butter.
4
Dip fillets in melted butter.
5
Coat fillet with crumb mixture.
6
In nonstick skillet, melt remaining 1 tablespoon butter with oil over medium heat.
7
Cook fillets for 2 to 4 minutes per side or until fish flakes easily.
8
Sprinkle with lemon juice.
9
When removing fish from skillet, use a spatula or the fish will fall apart.

Questions about this recipe?

Featured Reviews for This Recipe

From: megnbrycesmom

On Oct 31, 2009

Everyone but Mr. Picky really enjoyed this dish (even the cat!). I made a double recipe, using the rind of a whole lemon, rather than measuring it. I also cut back on the butter somewhat, and used olive oil for the pan frying part. It was very easy to throw together and quite flavorful. Into the keeper file it goes.

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From: nsomniak6

On Mar 14, 2009

This is really a very tasty dish. I loved the rind in this, I used a whole lemon. One thing I did do differently was I used about 1 tblspn in the pan while it was warming up and threw some crushed garlic to infuse the oil a little bit and I took the garlic out before I out the fish in the pan. I did have a little bit of a problem with the crumbs sticking so I might try using egg whites next time. My 3 yo and 2yo loved this too!

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From: Lisa in Acworth, GA

On Jun 13, 2005

Very, very good!! I used "diet" butter and still was delicious. I'm wondering if I could use olive oil rather than veg oil to increase the healthiness of this dish. I had fairly thick, fresh filets so they took a bit longer - about 5 minutes/side. Definitely will be making this one again!

5 people found this review helpful

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From: Caroline Cooks

On Aug 16, 2005

How can something sooo easy be sooo good? WOWSER. Next time, I think I'll triple the lemon zest...it really adds to the taste. Thanks for posting,aviva.

3 people found this review helpful

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