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Parmesan Crusted Tilapia

Total Time: 17 minutes ★★★★★ 54 Reviews Jump to Recipe

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This Parmesan Crusted Tilapia is a simple fish recipe that is done in 20 minutes and will even impress non-fish lovers!

PIN IT FOR LATER!

I always feel a little fancy when we eat fish at home, so serve this with some Vanilla Bean Rice Pudding with Raspberries and Salted Caramel, and your date night in is planned!!

Parmesan Crusted Tilapia on a plate with lemons and broccoli

Before I started blogging, I don’t think I ever made fish. Thinking that it was hard. Not knowing what to do.

I was so wrong.

Once I actually tried it, I realized that it is actually really easy. And really fast.

I am now a huge fan. Especially when it comes to a recipe as easy as this Parmesan Crusted Tilapia!

What You’ll Need:

  • Parmesan Cheese – freshly grated definitely works the best for this recipe, in my opinion. But others have made this with the canned Parmesan and have liked it!
  • Paprika – this adds flavor and color. I will sometimes use smoked paprika for a smoky twist.
  • Parsley – for color and freshness.
  • Salt – I like things salty, so I like to add a little salt. Feel free to leave this out if the Parmesan is salty enough for you.
  • Extra Virgin Olive Oil – you’ll need this so that the cheese mixture will stick to the fish.
  • Tilapia – I used tilapia because it is easy for me to get, but any firm, white fish will work.
  • Lemon – in my opinion, you can never go wrong with a squeeze of fresh lemon on fish. It holds true on this recipe, as well.
overhead view of tilapia on a plate with lemon slices and broccoli

How to Make It

MIX: Combine the parmesan, paprika, parsley, and salt. I like to do this in a shallow bowl or on a plate.

DRIZZLE: Cover both sides of the fish with the olive oil.

COAT: Dredge each piece of fish in the parmesan mixture, coating both sides. Use your hands to pat the cheese and seasonings into the fish, if needed.

BAKE: Bake the filets until the fish is opaque in the thickest part of the fish. For a normal sized tilapia filet, this should take about 10 minutes.

Frequently Asked Questions:

What do you serve with tilapia?

This is a super simple dish, so I think a couple super simple side dishes are all you need. I love this Lemon Broccoli or these Sauteed Green Beans with Cherry Tomatoes. I would just keep it simple!

Is it crispy?

I think one common misconception with this recipe is that it should be crispy. “Crusted” in this instance just means that it is covered in Parmesan. I have had people say that they pan fry it first before baking, which will make it a little more crispy. You could also add some bread crumbs, if you want more of a crispy crust.

Can you use frozen fish?

Yes! If you are using frozen fish, just make sure to fully thaw it before cooking. I like to thaw frozen fish in the refrigerator overnight.

Can I use a different kind of fish?

I have made this with other firm, white fish (like halibut) but my guess is that as long as it is a firm fish, this would be delicious!

What other seasonings could I use?

One thing that I love about this recipe is that it is easy to change it up. I mentioned that I like to use smoked paprika, but lemon pepper, old bay seasoning, a bit of cajun seasoning, or garlic powder would be delicious. Feel free to play around with the recipe and make it your own!

texture of cooked Parmesan Crusted Tilapia

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overhead view of tilapia on a plate with lemon slices and broccoli

Parmesan Crusted Tilapia

★★★★★

4.7 from 54 reviews
  • Author: Deborah Harroun
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Baked
  • Cuisine: American
Print Recipe

Description

This Parmesan Crusted Tilapia is a simple fish recipe that is done in 20 minutes and will even impress non-fish lovers!

Scale

Ingredients

  • 3/4 cup freshly grated Parmesan cheese
  • 2 teaspoons paprika
  • 1 tablespoon chopped parsley
  • 1/4 teaspoon salt (optional)
  • 1 tablespoon extra virgin olive oil
  • 4 tilapia filets (about 4 oz each)*
  • lemon, cut into wedges

Instructions

  1. Preheat the oven to 400ºF. Line a baking sheet with foil.
  2. In a shallow bowl, mix together the Parmesan, paprika, parsley and salt.  Drizzle the tilapia with the olive oil, then dredge in the cheese mixture, pressing it in lightly with your fingers if necessary.  Transfer to the baking sheet.
  3. Bake until the fish is opaque in the thickest part, 10-12 minutes. Serve with the lemon slices.

Recipe Notes:

*you can substitute any firm white fish for the tilapia.

slightly adapted from Every Day with Rachael Ray September 2006

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition

  • Serving Size: 1 piece of fish
  • Calories: 214
  • Sugar: 0 g
  • Sodium: 505 mg
  • Fat: 12 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Protein: 27 g
  • Cholesterol: 57 g

Keywords: parmesan crusted tilapia, tilapia recipes, how to cook tilapia

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

5 Star Reviews

Better Than Store Bought

My family loved this recipe! They said it was better than the store bought Parmesan Encrusted Tilapia! We will be eating more fish!
Linda

Picky Eaters Loved It

All of my family liked this tonight. I repeat, ALL OF THEM. My husband and my five sons (including my 8-month old who scarfed it down with his little pudgy fingers). My 2 year old kept asking for more— I was surprised he even tried it in the first place! My kids are incredibly picky eaters and complainers and my husband is always polite but went out of his way to tell me he enjoyed this. I used butter instead of oil, used a little less paprika, and added garlic powder. It was a hit! Thank you! I’m sure I will be making it again.
Adele

Best Tilapia Recipe

Best tilapia recipe ever! I’m planning on making this once a week now. It was so fast and delicious!
Lettie

Comments

  1. Amy says

    This crust is delicious! Made this twice with my new air fryer & my whole family is obsessed. Thank you!

    ★★★★★

    Reply

  3. Kyla Franks says

    I wanted a delicious talipa recipe that was similar to chicken parm – and this is it. We also made the Chipotle pepper sauce and baked sweet potato. We could not have asked for a better low carb, high protein meal. Thank you so much for this masterpiece!

    ★★★★★

    Reply

  5. Melynda says

    If I knew how to post a pic here I would. We made the recipe as is. When I make this again which I will so do, I’d sprinkle the paprika directly on the fish after brushing w olive oil as mixing the parmesan w it as a dredge of sorts was rather lost. Timing was perfect. Easy, inexpensive meal. We turned it in to a sheet pan meal by tossing asparagus in olive oil, w s and pepper. Thank you for sharing

    ★★★★★

    Reply

  9. Dan says

    This is the sixth time I have made this recipe. It is definitely our “go-to” Tilapia recipe. So easy to prep earlier in the day and just pop into the oven whenever you are ready. This can also be done in the air fryer for a crispier result. But either way is excellent.

    ★★★★★

    Reply

  13. Angelica M Vazquez says

    I loved this recipe! I made it for my family and we all enjoyed it. Great taste and very easy to make. I’ve also mealed prepped and toke a dish for my coworker and she loved it. I served it with asparagus. I definitely recommend

    ★★★★★

    Reply

  14. Donna MD says

    I did not like this at all and neither did my husband. I made it because of all of the rave reviews. I found it soggy and very parm= cheese strong. I will stick to seasoned panko/parm air fried with cooking spray.

    ★

    Reply

  15. Jo says

    My usually fussy children (who only eat fish when it’s covered in breadcrumbs/batter) ate every single bit and asked for more! I used hake instead of tilapia and served it with white rice and garden peas…delicious

    ★★★★★

    Reply

  17. Mary Kay Berning says

    Family loved this recipe! It was a big hit. I will make it again and can’t wait to try it with your other flavor suggestions! Thank you!

    ★★★★★

    Reply

  19. Serena P says

    I made this last year when I was 17 and my family was super impressed. Super easy super cheap super delicious

    ★★★★★

    Reply

  21. Jean McGuire says

    This fish was amazing!!!!!!! All 8 of us in my family loved it! It’s usually hard to get half of us to eat fish but not with this recipe. I ended up making a whole package of Tilapia steaks (10) and adding 5 additional minutes because it was a lot. Then I broiled them for 3 minutes. (Total coming time 15 minutes plus 3 broiler minutes) They were absolutely amazing! So smoky and meaty. Mmmmmmm!!! I took a picture but don’t know how to add it to the post. Definitely will be making this again. Thank you so much!!

    ★★★★★

    Reply

  22. Nichole Gregory says

    Really great and yes, fresh Parmesan grated was a hit. I added cayenne and used smoked paprika instead. My teenage boys loved it! Thank you.

    ★★★★★

    Reply

  29. Heidi J says

    My neighbor made this recipe for us the other evening. It was delicious. My only complaint is when I print the recipe, the text prints in such a light gray that it makes it difficult to read for my 62 year old eyes.

    ★★★★★

    Reply

  31. Karen S says

    Delicious and easy! Didn’t have paprika, used black pepper. Served with steamed asparagus with a sprinkle of Parmesan as well. Thank you for a healthy and affordable entree.

    ★★★★★

    Reply

  32. Something’s Cheesy says

    This much cheese doesn’t belong on fish. Only ate one of the 4 fillets and my stomach is mad at me. With the 5 star ratings and the picture it sounded good! But I will stick with Gordon Ramsey on the “cheese doesn’t belong on fish”
    Sorry to the Chef who created this recipe. Just not for me.

    ★

    Reply

  36. Kris says

    Wow! This s was incredible. I put the pan in the oven while it was heating up so the fish went in on a hot pan. It crisped up the bottom. I will be making this a lot, and it was so fast. Thank you!

    ★★★★★

    Reply

  38. Leslie says

    This is a great recipe and it freezes exceptionally well! I use this recipe for my frozen pickup service (freezer to microwave) for my catering business – thank you!! It’s a customer favorite!

    ★★★★★

    Reply

  39. Linda Moree says

    My family loved this recipe! They said it was better than the store bought Parmesan Encrusted Talapia! We will be eating more fish!

    ★★★★★

    Reply

  40. Linda says

    This was easy, quick and delicious. Forgot to put out lemons and think it would have added to the flavor.

    ★★★★★

    Reply

  43. Marcia says

    Made this recipe for dinner tonight and we loved it! Favorite tilapia recipe by far! Added a 1/2 teaspoon garlic powder to Parmesan mixture. Will definitely make again in the future. Thanks Deborah

    ★★★★★

    Reply

  44. Diane says

    We love tilapia but weren’t so happy with this recipe. It gets an A for ease. I grated the parmesan and it was just too overpowering. We couldn’t taste the fish. Maybe this would be better with the grated stuff you get in the spaghetti sauce aisle or using a lot less freshly grated cheese. I’m not apt to try this again to find out though since I have a different parmesan tilapia recipe.

    ★★★

    Reply

  45. Catherine says

    I made this tonight and it was super good! I grated fresh Parmesan and used smoked paprika. I didn’t have fresh parsley So I used dried. Everyone loved it! This is a go to for a quick and delicious meal.

    Reply

  46. Michelle says

    I just made this tonight for dinner, and I am amazed that all 3 of my kids like it, they ate all of it. Thanks for the easy and delish recipe.

    Reply

  47. Janet Snyder says

    I was looking forward to the cheesier taste with less carbs, but I think I just like this kind of recipe better with parmesan and bread crumbs.

    Reply

  49. Heather says

    Made this for my family and they loved it and better yet 5 min prep…15 min in the oven…threw together a salad and cooked some broccoli dinner is done!

    ★★★★★

    Reply

  51. Josh Holbrooks says

    Made this tonight with some hesitation! Exceeded all my expectations and for the whole family!!!! With the exception of my daughter who doesn’t like any kind of crust or breading on her meat…. I did cook it for about 16 minutes and it was perfect! Fillets were around 1” thick

    Reply

  52. Linda says

    This turned out really good. They didn’t have cod or tilapia so I had to use halibut. The timing and ingredients were perfect! Thanks!

    Reply

  54. Lisa says

    Made this for dinner tonight! Super easy and delicious! My hubby loved i. Will definitely make it again. Thanks

    Reply

  55. Sabrina Harvey says

    This is a delicious recipe. To be honest, I don’t like tilapia. I thought about throwing my package of frozen tilapia away. But, I saw this recipe and decided to give it a try. It is delicious, even with tilapia. I will use this recipe in this future, maybe with tilapia, but for sure with other better tasting fish.

    ★★★★★

    Reply

  56. Adele says

    All of my family liked this tonight. I repeat, ALL OF THEM. My husband and my five sons (including my 8-month old who scarfed it down with his little pudgy fingers). My 2 year old kept asking for more— I was surprised he even tried it in the first place! My kids are incredibly picky eaters and complainers and my husband is always polite but went out of his way to tell me he enjoyed this. I used butter instead of oil, used a little less paprika, and added garlic powder. It was a hit! Thank you! I’m sure I will be making it again.

    ★★★★★

    Reply

  57. Julie says

    Made this tonight and we will definitely be having it again! We all really loved it. (The 5 yr old tolerated it which is a complete win in my book!) I used shredded parmesan and will probably do it separate from the seasonings next time since it’s chunkier, but it still turned out perfect.

    ★★★★★

    Reply

  58. Lettie says

    Best tilapia recipe ever! I’m planning on making this once a week now. It was so fast and delicious!

    ★★★★★

    Reply

  59. SzEB says

    Saw a comment about fish and cheese not working together, which I would have agreed with about ten years ago until, while living in Europe, I tried a Tonno pizza. It’s just a basic marinara, tuna, onion, black olives, roasted red pepper (though fresh red bell pepper works just as well) and mozzarella with some basil and oregano if desired. So good! Made me more open to try recipes such as this. Give this one a chance! So truly worth it.

    Reply

  60. SzEB says

    I was looking for a new way to make fish, since most of my family doesn’t really like it while I love it. I found your recipe and thought why not? It’s not like it would be the first time they haven’t eaten something new I tried…and seriously, they loved it! My picky picky 8 year old kept telling me he hadn’t made up his mind if he liked or not…and was still trying to decide after eating two servings (turns out it’s a yes). My picky picky husband tasted it like a wine taster…and told me it’s absolutely delicious. My Dad, who hates, really hates, fish (will only eat it if it’s super spicy so he doesn’t have to taste it, which this was not in the least) ate two servings, one bite at a time saying (with every bite), “Wow, this is really good. Excellent! Really good!” So, thank you, I got my boys to eat fish! 🙂 The only changes I made were to salt the filets before, as well as a little in the coating (these guys are salt fiends, though it was still much less salt than any ready made dish) and I mixed Romano and Parmesan because I din’t have enough Parmesan. And my parsley was freeze dried (which I reconstituted with a little water, then squeezed out, because I didn’t have fresh at the moment). I also made a lemony butter sauce to go with it (since I thought if they don’t like fish, let’s mask the flavor), which everybody liked, but felt was not needed. So, they would alternate with the sauce and without, and told me that, while the sauce was great, the fish didn’t need it (which is a huge compliment!). I tried pan frying a few pieces before hand (like someone recommended) for a short while to get some color, but the coating came off and the filets started to break apart. So I took the leap of faith and just put them in the oven (though at 375 F for 15 minutes since I use a silicone liner which doesn’t do well above that temp) and gave a little spray of 100% olive oil on top (Organic spray from BJs) and the fish came out golden brown and crispy, no need to previously pan fry. Sorry that this is so long, but I just want anyone who might be reading this to know that this recipe really works! I usually never comment, but this was so successful (my dad ate two potions!!!!) that I just truly had to thank you. If there is only one thing I might try next time is to put the fish on a rack in the sheet pan, so the bottom stays crispy, too…though with the unexpected success I had with this, I likely won’t change anything at all. This is definitely going on my regular rotation! And if anyone is reading this, don’t skip the paprika or parsley, unless you hate it or are allergic, because they really do add to the whole flavor profile. Just thank you for a successful recipe which didn’t take me hours to make (rather much less than an hour), and one that was super delicious!

    ★★★★★

    Reply

  61. Heidi says

    Where did this recipe go?! I just made it last week and we loved it! Now it is not showing up on this page. I’ve tried to find it multiple times. Please post again!

    Reply

  62. Jeffrey Marzolf says

    Wow, delicious! We only had smoked paprika and it turned out fantastic. A new family favorite. Thank you!

    ★★★★★

    Reply

  63. Carol says

    I want to make this to take to my Mom’s for Christmas Eve. I have to make ahead at my house. How should we reheat it so that it still comes out crunchy and not suggy?

    Reply

    • Angel says

      It is a little too much paprika for my family. Not enough flavor. It looked pretty. I think you really have to like paprika for this to be successful for your family – thank you for the idea! Maybe I did something wrong bc all the other reviews are good. Hmmm

      ★★★

      Reply

  66. arlene says

    this recipe is delicious. i tried it in my air fryer and it came out perfect. thank you so much for the idea! all your ideas are great as i was watching all the different recipes you were making-very inspiring-keep up the great work- and happy cooking!

    ★★★★

    Reply

  68. Pam says

    Delicious recipe! Served up with Spanish brown rice and garlic chili green beans and it was a huge hit. Will make again.

    Reply

  70. Stacie says

    Hi Deborah, this looks fantastic! I have pinned it and hope to share with my followers since this recipe is diabetic friendly.

    Thank you!

    Reply

  71. JENNIFER MELENDEZ says

    I made this for my husband tonight and he LOVED IT. Thank you pinned it as welll.

    ★★★★★

    Reply

  72. Kenani says

    This was very good, but I added oregano, and some garlic. Thank you, by the way I’ve not been able to straighten it out, but I go by my Hebrew name which is Kenani Ya’aqob Genre. Thanks again

    Reply

  73. Lisa says

    Love, love!! My kids were in love too…they went back for seconds and said “mommy, pls make this again!! We need to keep this recipe!!” I actually cooked for 20 mins at 400 and thought it was more than perfect..the flavor was Devine and so so easy and quick ..ty for sharing this wonderful recipe!

    ★★★★★

    Reply

  74. j Hol says

    I made this previously. Really an easy and great recipe. Tonight I made it and used it for fish tacos. It was amazing. I wrapped the fish and a slaw/salad mixture in a tortilla shell (I buy the uncooked shells at Costco and they take a minute to warm up…wonderful). We all loved this!

    ★★★★★

    Reply

  75. Trish H says

    I love this recipe. It is easy, delicious and looks beautiful right out of the oven. Thank you for sharing.

    ★★★★★

    Reply

  76. KyLee says

    I don’t usually eat fish unless it’s fish sticks, haha but because of my New Years resolution I picked up a bag of Tilapia from ALDI yesterday. They’re frozen. Do I thaw them before battering them with the parmasean? Or keep them frozen?

    Reply

    • Deborah says

      Yep – thaw it first. I just thaw according to the package directions and then follow the recipe. Hope you love it!

      Reply

  77. Alana says

    Made this single-serve style for myself this evening. The fillets I bought from Walmart are individually wrapped in the bag, so I just pulled one out, ran it under warm water for 5 minutes and cooked up a bag of frozen veggies while I waited. Then put a little bit of paprika, parsley, lemon juice, olive oil, and parmesan in a bowl to mix up. I cooked one side of the fillet for a few minutes in a frying pan, then flipped it over, put the burner on medium low, added the spice mixture on top, and cooked until it was done. Not as crispy as baking in the oven, but great flavor, healthy, and very few dishes. Win all around 🙂 Thanks for the idea!

    ★★★★★

    Reply

  78. Nikole says

    I have never liked any kind of fish. I detest it. However, I decided to try it once again. I decided to try this recipe & I actually liked it. Thank you! My family enjoyed it also. I will definitely make this again. For a non fish lover this was not fishy & extremely easy to make.

    ★★★★★

    Reply

  79. Robin says

    I made this tonight and it was a total hit with my family! I added more Parmesan cheese, more paprika, as well as Italian bread crumbs, garlic powder, and lastly lemon pepper (which totally made the dish!). I will definitely be making this again.

    ★★★★★

    Reply

  82. Jenn says

    This was amazing. I paired it with a rosemary and olive oil quinoa. I’ll definitely be making this again! Thanks for the delicious recipe!

    Reply

  83. Kelly says

    I pinned this since it looks and sounds so good, I’m trying to cook more fish at home. I followed this recipe and my fish came out so mushy and water, I used fresh tilapia too, any suggestions

    Reply

    • Deborah says

      I’m guessing it was the fish. Unless you are buying your fish straight off of the boat, most fish is previously frozen. If you buy it from the fresh case at the grocery store, it was most likely frozen and then has sat in the case, which can result in mushy fish sometimes. I almost always buy it frozen so that I can thaw it right before cooking it. That is the only thing I can think of!

      Reply

  84. Jessalyn says

    Currently making this! Excited to see how it turns out. So far it’s been the quickest prep of the week 🙂 Soon it will be added to my “I did this one” board on Pinterest. Can’t wait to taste it. Thank’s for the recipe

    Reply

  85. Kathlyn says

    I buy Monterrey Talapi ands never buy any other and I crush onion and sour cream potato chips and coat fish and drizzle some olive oil on top and bake until a golden brown and it is just as good. Kathlyn

    Reply

  86. Natalie Benkovic says

    Made this tonight! I bought everything at Whole Foods and I added some crushed Parmesan crisps to the mixture before rolling the Tilapia in it (to make it extra crispy!) Thank you for this simple and delicious recipe!!

    Reply

  88. Nancy Piccioni-Hann says

    Had it tonight and it was delicious! However, I would think twice about buying my talapia frozen from Cosco or anywhere. Almost all of the frozen bulk bags of fish come from China. It is not substantianably caught and you don’t want to know what their fed if raised in tanks. Sometimes it is not even talapia. For info on better choices check out Monterey Bay Aquarium Seafood watch. They will help make all seafood choices safe for you and the planet.

    Reply

  90. Debbie says

    Please!!! Fish DOES NOT go with cheese”……….so I went ahead and tried this……ugh….like I said Fish and cheese don’t work!!!
    This was worried, and thru it in the trash.

    Reply

  91. Gay says

    Just made this for dinner,and it was quite delicious. I will try with salmon next time. My hubby and I loved it!

    Reply

  96. Rhodora says

    Made this tonight. So easy to make yet so delicious! Both my 2 year old daughter and hubby liked it very much! Thank you 🙂

    Reply

  97. Patsy says

    Fixed this last night. Hubby loved it! Didn’t have grated Parmesan Cheese, so I used the kind you put on pizza and spaghetti. Turned out wonderful, lot’s of flavor. Will use this recipe again and again! THANKS!

    Reply

  98. Jeff says

    Made this tonight for my four boys,11,9,twin four year olds and 11 year old nephew, they and I all enjoyed it with roasted broccoli and black beans!!! I adjusted seansiong a little with old bay,Tony’s,cracked pepper and chilli lime mrs dash. I also used 1/2 fresh parm and 1/2 powdered bc that’s what I had. Thanks

    Reply

  99. Betty says

    May I ask for help here? I am needing the Nutrition on the Parmesan Crusted Tilapia, this dose not give me this information, I am on a low Carb diet and need this information.

    Calories, Fat, Sugar, Protein, Carbs, net Carbs if any and so on.

    Can anyone help?

    Reply

    • Deborah says

      Hi Betty, I don’t provide nutritional counts, but there are lots of websites online where you can enter the recipe and it will give you all of the nutritional information. My favorite is caloriecount.com

      Reply

    • Dorota | HappyForks.com says

      Hi, I’ve counted it for you in our analyser. One serving is about 4,7oz. The nutrition value:
      197 calories
      29g (1oz) protein
      6,2g (0,22oz) fat
      6,7g (0,24) carbohydrates
      0,35g (0,012oz) sugar

      Reply

  102. Crista-Marie says

    LOVE this recipe! and my husband, who isn’t a tilapia fan, even likes it. Have made it several times now.

    Reply

  105. Hope says

    I made this! I love it!! The only thing I did different was exchanged salt with garlic salt:) the man loved the recipe as well!

    Reply

  106. Michelle @ Modern Acupuncture says

    Gorgeous photo! Pinned! Can’t wait to give this a try tonight. I’m also getting a little tired of chicken. Looking forward to shaking things up a bit!

    Reply

  110. Rosa says

    I was wondering if I could use frozen fish or if it had to be fresh? I don’t normally cook fish, but I was scrolling through recipes and my boyfriend stopped me and was practically drooling! If I can use frozen, what should I do to it to prepare for the recipe (thaw, etc).
    Thanks!

    Reply

    • Deborah says

      You can definitely use frozen – that’s what I used. Just make sure it is completely thawed and you will be good to go!

      Reply

  112. elizabeth says

    made this for my husband tonight! we loved it! although my tilapia was pretty watery… i’m thinking next time i will pan sear it and then throw it in the oven to finish and get a little crispy. this definitely goes into my dinner rotation. if anyone wants the nutrition breakdown, i calculated it per 4oz serving:
    226 calories
    11.3g fat
    3.8g saturated fat
    69mg cholesterol
    30g protein

    Reply

  113. Leslie says

    I made this last night when I saw tilapia at the store and remembered thinking this looked good (I shuffled around some menu planning to switch it to last night’s dinner haha) – now I had to come comment that it was so delicious!! Definitely will be rotated into my future menus. Love fast, easy and delicious recipes! Thanks for sharing 🙂

    Reply
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