12 Reviews of Baked Tilapia

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

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: Musical Joy

On Sep 7, 2006

This was the best tilapia we've ever had. I had 7 fillets and this was just right. I used plain breadcrumbs and seasoned them w/Old Bay, salt and pepper, and some Montreal Chicken seasoning. I did use canned parmesan cheese and it was still fantastic. The jalapeno is the secret ingredient - so glad I didn't leave it out. All the flavors permeated the fish and made it taste fantastic! I did omit the mushrooms due to personal preference, and after uncovering it in the oven, turned the oven up to 375 since the fish wasn't getting done as quickly as I wanted it to. Thanks very much for the great recipe!

From: Jan Harroun

On May 18, 2006

We enjoyed a restaurant version of this recipe recently. This one is even better. I left out the peppers and followed the recipe to the letter. Yummmmm! It will move to my permanent file and be prepared again and again. Thanks so much for sharing!!!!! Two thumbs up and 5 stars for you.

From: Maito

On Jun 26, 2007

The fish was good. It cooked in less than half the time of what the recipe states. I used reduced fat buttermilk instead of the butter and twice as many mushrooms. But the jalapeno is what makes this recipe! I also recommend extra lemon at the table.

From: hillmancook

On Aug 29, 2006

I cook Tilapia close to 2x a week and was looking for a "new" way so I tried this and it was delicous! I improvised some since I was short of some ingredients.I used 8 frozen filets. I made my own bread crumbs with 2 pieces of whole wheat bread toasted and dried parsley and oregano.Also, I only had canned mushrooms which seemed to work just fine.I did not include the lemon(I didn't have any) and I like to eat low or no salt foods when possible so even though I did not add any extra salt it still tasted "seasoned." I think the jalapenos are KEY even though I do not eat them I just cut them up fine and it was great.This recipe made the fish more filling than I had been preparing it.My kids picked off the onion slices of course but otherwise they gave it a thumps up too.I will make this many more times in the future!

From: dede75

On Oct 23, 2007

From: fiera6

On Apr 9, 2008

This was amazing!! I loved the jalapeño flavor!!!

From: Wyzor2872

On Mar 23, 2008

This is a great recipe everyone loved! Of course because my husband and kids are very particular about what they eat, we left out the vegetables and the creole seasoning. But they weren't required to make great fish. Thanks for the recipe! We plan on making this one of our faves!