Broiled Tilapia Parmesan

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 145.9
  • Total Fat: 5.0 g
  • Cholesterol: 61.6 mg
  • Sodium: 192.9 mg
  • Total Carbs: 0.8 g
  • Dietary Fiber: 0.0 g
  • Protein: 23.1 g

View full nutritional breakdown of Broiled Tilapia Parmesan calories by ingredient
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Number of Servings: 2


    * 2 tablespoons Parmesan cheese
    * 2 teaspoons mayonnaise
    * 1-1/2 teaspoons fresh lemon juice
    * 1/8 teaspoon dried basil
    * 1/8 teaspoon ground black pepper
    * 1/8 teaspoon onion powder
    * 2 - 4 oz tilapia fillets


1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Number of Servings: 2

Recipe submitted by SparkPeople user LINDA5209.

TAGS:  Fish |

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Member Ratings For This Recipe

  • Incredible!
    This was wonderful! Tasty and easy to make, it took me about 15 minutes total prep/cook time. Thank you so much for submitting this. My hubby gave me 2 thumbs up and said I could make it again! - 9/8/09

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  • Incredible!
    mine did not turn out as well. I did not use talapia; maybe that was the problem. - 8/10/09

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  • Very Good
    I substituted the mayo bc hubby is alergic to eggs and I dont like mayo. And substituted lemon juice b/c I forgot I was out But it turned out wonderful. it was a good quick way to eat fish. My hubby liked it and he dosent like fish. - 7/21/09

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  • This sounds very good. I will definitely try this! - 3/17/09

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