Baked Tilapia with Crumb Crust

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Baked Tilapia with Crumb Crust

4.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 125.0
  • Total Fat: 2.0 g
  • Cholesterol: 46.0 mg
  • Sodium: 170.0 mg
  • Total Carbs: 4.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 22.0 g

View full nutritional breakdown of Baked Tilapia with Crumb Crust calories by ingredient
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Introduction

Creamy herb sauce and crunchy panko breadcrumbs dress up tilapia fillets for a quick dinner. Creamy herb sauce and crunchy panko breadcrumbs dress up tilapia fillets for a quick dinner.
Number of Servings: 6

Ingredients

    1 cup cottage cheese
    1 teaspoon fresh chopped parsley
    1/2 teaspoon dried oregano
    1/8 teaspoon cracked black pepper
    6 (3-ounce) fresh tilapia fillets
    1/4 cup plus 2 tablespoons toasted panko (Japanese breadcrumbs)

Directions

Combine the cottage cheese with parsley, oregano, and pepper in a small bowl. Arrange tilapia fillets on a foil covered sheet pan. Evenly spread the cottage cheese mixture over each filet. Sprinkle each with 1 tablespoon of panko breadcrumbs. Bake at 350 degrees for 15 minutes.

Serving Size: 6 servings; 1 piece of fish per serving

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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    This was awesomely good! I had no idea I could cook with cottage cheese.
    I had it over rice with some veggies, makes a great dinner. - 3/14/15

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  • Very Good
    1 of 1 people found this review helpful
    I use the no salt cottage cheese to cut down on the sodium and it really tastes good! - 9/16/15

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  • 1 of 4 people found this review helpful
    I will try this tonight Thank You for this recipe I am always looking for fish recipes - 3/7/14

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  • 1 of 4 people found this review helpful
    save - 3/2/14

    Was this review helpful?   yes  No
  • One 3 ounce serving is ridiculous, each person requires two, not enough protein with 3 ounces, especially since it's fish and not red meat!! - 9/5/16

    Was this review helpful?   yes  No
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