Parmesan crusted Tilapia

4.6 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 203.4
  • Total Fat: 7.6 g
  • Cholesterol: 10.9 mg
  • Sodium: 346.1 mg
  • Total Carbs: 2.6 g
  • Dietary Fiber: 0.0 g
  • Protein: 31.5 g

View full nutritional breakdown of Parmesan crusted Tilapia calories by ingredient

Number of Servings: 3


    1 pound tilapia
    2.5 tbsp light Miracle Whip
    1 tsp dijon mustard
    1 tsp worcestershire sauce
    1 oz parmesan cheese
    1 tbsp minced onion


1. Preheat oven to 350 degrees, and spray a shallow baking dish with nonstick cooking spray. Place the fish in the dish.

2. In a small bowl, combine the mayonnaise, mustard, Worcestershire, and onion. Spread evenly over the fillets.

3. Then sprinkle the fillets with the Parmesan. Bake uncovered for 30 minutes, or until crispy.

NOTE: this can also be used with chicken breast....however I like the tilapia the best

Number of Servings: 3

Recipe submitted by SparkPeople user JMACH0021.

Member Ratings For This Recipe

  • no profile photo

    Incredible fish!!! My DH loved it as well. He can be very picky and does not eat onions. When I made the recipe, I omitted the onion for him and it was SO good anyway. - 9/20/10

  • no profile photo

    This was delicious and super easy. Will definitely make it again. My kids ate it too and they can be picky. Thanks so much for sharing! - 11/13/09

  • no profile photo

    I LOVED it, thanks for sharing! - 2/24/08

  • no profile photo

    Very Good
    I am not a fish-lover but this was very good and plan on making it again in the near future - 2/8/08

  • no profile photo

    VERY GOOD! - 12/19/07

  • no profile photo

    Very Good
    I was amazed at how good the mustard tasted on fish. It actually gave it a really nice flavor. My husband wants me to make it again. - 12/1/07

  • no profile photo

    Absolutely delicious! My favourite tilapia recipe ever, and I've tried many as it's my favourite fish. I used real onion chopped very fine, and since I didn't have Dijon I used yellow. Delicious! - 11/21/07