3.5 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 850.5
  • Total Fat: 24.8 g
  • Cholesterol: 241.0 mg
  • Sodium: 6,418.7 mg
  • Total Carbs: 44.5 g
  • Dietary Fiber: 2.4 g
  • Protein: 104.6 g

View full nutritional breakdown of parmesan baked fish calories by ingredient
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parmesan baked fish

Submitted by: SHANNONBMOSS


Number of Servings: 1

Ingredients

    * Milk, nonfat, .25 cup (remove)
    * Salt, 2 tsp (remove)
    * *Tilapia filet, 16 oz (remove)
    * *Progresso Bread Crumbs - Italian Style, .5 cup (remove)
    * Paprika, .5 tsp (remove)
    * Parmesan Cheese, grated, .25 cup (remove)
    * Smart Balance, Smart Balance Light Buttery Spread, 1 Tbsp, 2 serving (remove)

Directions



Number of Servings: 1

Recipe submitted by SparkPeople user SHANNONBMOSS.




TAGS:  Fish |


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Member Ratings For This Recipe

  • TERZA2000


    1 of 1 people found this review helpful
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    sounds like a good recipe, but where are the rest of the directions. How long do you cook it? What temp??? - 3/21/09

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  • MIRAGE727

    Bad
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    Uh, 850 calories and 6418.7 sodium? Really? - 8/16/11

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  • LANAKAY64


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    I don't understand this recipe?? What is (Remove)? How long do I cook/bake/grill or whatever?? Ingredients make this look like a good recipe, but.............. - 7/14/09

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  • SHERRIE59


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    This recipe looks easy and tasty. - 4/8/09

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  • 50SGRANNY


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    I think the nutritional info is a little off. Both the calories and the sodium seems terribly high, given the ingredients. - 4/2/09

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  • OH2B21AGAIN


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    Fish is a really good source of protein, but that seems like a lot of calories for one meal. - 4/2/09

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  • SURPRISE48

    Incredible!
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    I made this last night and it is WONDERFUL!! My sweetie loved it also! He could not believe it was a low calorie recipe and raved about it long after dinner! Definitely a new favorite in our house! - 3/27/09

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  • ARDUINI


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    What does "remove" refer to?
    - 3/22/09

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  • TWAGONER1

    Incredible!
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    very simple recipe, tasty too - 3/16/09

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