25 Reviews of Lemon Crumb Tilapia

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!

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.

From: Jandela

On Jun 2, 2005

This was a HUGE hit with a family who is finicky about fish. Used fresh pressed garlic instead of garlic salt. Might also try baking it next time just to see how it's different. Great recipe!

From: abby302

On Jun 7, 2005

This was an excellent recipe. We eat fish about 3 times a week and we were looking for a change on how to cook it. Fantastic....Thanks for putting it in!!!

From: Jeffsmom

On Apr 5, 2004

I've been eating a lot of tilapia in the past few months, and this is by far the best preparation I've found. The cheese and lemon peel lent an interesting flavor; I'll definitely make this again. Thanks for the posting!

From: Martha D'Arbanville

On Jul 6, 2004

Loved this. Substituted Orange rind and juice for the lemon and eliminated the parmesan. Excellent

From: Sharon123

On Nov 30, 2006

My DH and I loved this dish. The zest really made it. I used lime because it's all I had. Thanks!

From: taraph75

On Feb 14, 2006

This was very good. I didn't have lemon rinds and did use the canned parmesan cheese, but it still tasted great to us. We browned it a little more than the picture shows (I guess heat was too high) but it tasted really good that way, we thought. My husband and I each had 2 helpings and my 1-year old had several bites. Thanks!

From: rosslare

On Mar 4, 2006

Crunchy and yummy! Lovely flavor. I didn't have iItalian flavored bread crumbs, so made my own, adding 1tsp Italian spice mix to plain bread crumbs, could have used 11/2tsp. I will also dobble the lemon rind, next time.

From: PellCity

On Feb 21, 2006

This recipe was wonderful! The only change I made was at the end. After I took up the fish, I put 2 TBS. butter & juice of 1 small lemon in the skillet and let it blend for a minute or so, then used as a dip for the fish. I will be fixing this often!!!