Tilapia Bake w/Seafood Topping

4.8 of 5 (10)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 369.9
  • Total Fat: 15.6 g
  • Cholesterol: 145.3 mg
  • Sodium: 781.3 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 37.4 g

View full nutritional breakdown of Tilapia Bake w/Seafood Topping calories by ingredient

Number of Servings: 8


    Tilapia filet, 8 (4 oz filets)
    Shrimp, cooked, 8 oz
    Neufchatel Cheese, 8 oz
    Chicken Broth 99% Fat Free, 1 cup
    Swiss Cheese, .5 cup, shredded
    Mushrooms, fresh, 2 cup, pieces or slices
    Garlic (chopped), 1 Tbsp
    Light Butter (Stick), 6 Tbsp
    Imitation Crab Meat, 2 cup
    Bread Crumbs - Italian Style, 1 cup


Chop crab, shrimp and mushrooms. Saute with 3 tbs light butter and garlic. Add Neufchatel cheese and add chicken broth gradually while stirring until cheese is melted. Lay tilapia in baking dish sprayed with non-stick spray. Cover tilapia with seafood mixture. Sprinkle swiss cheese over tilapia. Melt 3 tbsp of light butter in 1 cup bread crumbs and then spread over top of filet mixture. Bake in 400 degree oven for 30 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user LOLA9882.

Member Ratings For This Recipe

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    3 of 3 people found this review helpful
    incredible - 7/2/10

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    Very good! I added a little ground black pepper & lemon juice to the seafood mixture while it was cooking and also used Parmesan instead of Swiss cheese. I also used fat free cream cheese (because that's what I had in the fridge) & cooked it at 425d for 18 mins and it turned out great! - 5/1/13

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    so good! Even my kids ate it. Defiantly make again. I added onion and skipped the mushrooms because my family is not big on them, and substituted parmesan cheese for the swiss. I also used Panko bread crumbs because they are crunchier. Very good!
    - 4/15/12

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    Absolutely Fabulous!!! - 2/3/12

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    this looks wonderful...I've adapted it without the oil and butter, added green peppers and onion, and parmesan cheese instead of the swiss...we served it over pasta, but I think it would be great with wild rice too. Thanks!! - 4/7/10