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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 205.6
  • Total Fat: 8.2 g
  • Cholesterol: 117.4 mg
  • Sodium: 564.6 mg
  • Total Carbs: 4.5 g
  • Dietary Fiber: 0.3 g
  • Protein: 29.9 g

View full nutritional breakdown of Baked Parmesan Tilapia calories by ingredient
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Baked Parmesan Tilapia

Submitted by: MLE0915

Introduction

There are several recipes similar to this, but I prefer this one because it contains no butter or mayonnaise. This recipe also works well with orange roughy or catfish and can be easily doubled. There are several recipes similar to this, but I prefer this one because it contains no butter or mayonnaise. This recipe also works well with orange roughy or catfish and can be easily doubled.
Number of Servings: 2

Ingredients

    8 ounces tilapia
    1 large egg
    1 TBSP skim milk
    1/4 cup parmesan cheese
    1 TBSP flour
    1/4 tsp salt
    1/8 tsp pepper
    1/2 tsp paprika

Directions

Preheat oven to 350. Spray baking dish with cooking spray. Combine egg & milk in shallow bowl. Combine all dry ingredients in separate dish. Dip tilapia in egg mixture, then in parmesan mixture. Place in baking dish. Bake uncovered 20-25 minutes or until fish flakes easily with fork. Serves 2.

Number of Servings: 2

Recipe submitted by SparkPeople user MLE0915.





TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    I made this for lunch for my sister and me. It was SO good, that I'm adding it to my recipe box for future use. Great job! The paprika really gives a lot of color for the coating. This is now in my top ten favorite fish dishes to eat, and I'm really picky about fish, so that's a good thing.:) - 1/15/10

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  • 1 of 1 people found this review helpful
    YUM! - 4/29/09

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  • Great recipe! My picky husband & kids loved it. I ran out of eggs, so I just dipped the fish in milk. It worked just fine, to my surprise! Will definitely make this again - 8/17/13

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  • Omg this was soo awesome!!I was out of paprika so I used chili powder & garlic powder(a good amount,we love garlic) it was sooo amasingly good.i was very nervous about it, but so much better than we expected or I even hoped! very quick and easy too. def a new reg!!! my husband & 4 yr old loved it 2 - 7/7/12

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  • Did you guys use the ground up Parmesan cheese or the shredded? I want to make this but I don't know which type of cheese. It doesn't indicate. - 4/10/12

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  • Top with Salsa after cooking for a real treat! - 3/22/12

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  • My husband loves this dish. Thank you for sharing the recipe. - 2/21/12

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  • Love this recipe! My husband and I had this tonight and we were both pleased. It's great to find a recipe that he enjoys and that works for me while losing weight. This will definitely be a week night staple at our house for now on! - 10/18/11

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  • Delicious! I was worried that it would be dry or that the topping wouldn't stick without butter, but it stuck even better! Just the perfect amount of crunch and flavor, and so healthy! I usually make tilapia with garlic and lemon, so this was a great new option that will be used a lot. - 10/4/11

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  • Even my wife who "hates" fish loved it and will glad to have it again. - 9/27/11

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  • I really enjoyed this and appreciated that the recipe did not contain butter/mayo/marg like many of the other recipes for Tilapia have, THANKS! - 9/20/11

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  • Absolutely fabulous! I love Tilapia and have added this recipe to my rotation of easy and tasty dishes. - 7/31/11

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  • My husband says I should always fix tilapia this way. - 3/19/11

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  • This was really good. Definitely a keeper. I omitted the pepper and paprika and replaced it with 2 tsps of Tastefully Simple's Smoked Paprika & Garlic Mix. In the last 5 minutes I sprinkled each with a dash of sea salt. Yummo! - 11/30/10

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  • This was delicious! Our whole family loved it, even our kids :) Adding it to our list of great recipes for dinner. Thank you! - 6/24/10

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  • I made this last night - OUTSTANDING! - 3/4/10

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  • GREAT !!!!!!! and very easy !!!! - 1/19/10

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