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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 226.8
  • Total Fat: 13.2 g
  • Cholesterol: 21.0 mg
  • Sodium: 312.7 mg
  • Total Carbs: 1.6 g
  • Dietary Fiber: 0.6 g
  • Protein: 27.8 g

View full nutritional breakdown of Fish Parmesan calories by ingredient
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Fish Parmesan

Submitted by: LIVELOVELAUGH-


Number of Servings: 4

Ingredients

    Aluminum Foil Wrap
    2/3 cup grated Parmesan Cheese
    2 tsp oregano
    1 tsp paprika
    Pepper, to taste
    1 Tbsp unsalted butter
    1 Tbsp olivve oil
    4 white fish filets (use 1 lb of tilapia, grouper, flounder, etc.)

Directions

Preheat oven to 350 degrees. Line a shallow baking pan with aluminum foil. In a bowl, combine Parmesan cheese, oregano, paprika and pepper. In a small skillet, melt butter and oil together. dip each fish fillet in the butter mixture; place on the foil-lined pan; bake for 30 minutes, or until fish is completely cooked.

Makes four 4-oz fish filets.

Serving Suggestion: Serve with brown rice, steamed baby carrots and green beans.

Number of Servings: 4

Recipe submitted by SparkPeople user LADYDUNN.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This was excellent, so tasty and easy to make. I used talipia and I think 30 minutes was too long, but that was my fault. - 2/13/11

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  • Just made this for our dinner. It was great. I will definately make again. Baked it for 15 minutes and it was perfect. - 11/18/13

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  • This is very similar to the one I use, I use light mayo to brush on fillets and add crush corn flakes to the parm mixture to give a crisp. roll the fillets with mayo into the parm mixture then put in dish. YUM - 4/8/12

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  • I'd love to try this recipe but the instructions do not tell you when to add the parmesan mixture to the fish. Do you add it to the butter mixture or do you sprinkle it on the fish after it is placed in the pan? Please respond soon. - 2/28/12

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  • I love this recipe. Not only was it super easy, but my husband and daughter both liked it a lot too. - 8/28/11

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