Parmesan crusted tilapia

Let me tell you, my mom is not a fish person. For her to request fish instead of me sneaking it onto her plate is a miracle! I take her to the fanciest of restaurants hoping she will order something other than chicken, but she hardly ever does.

It means a lot that she would trust me enough to serve her something that “isn’t too fishy.”

So here you go, non fish lovers (although I can’t imagine not loving fish). Tilapa is a good one to try if you generally don’t like the taste of fish. It doesn’t have a strong overpowering “fishy” taste but it will really be wonderful with the right flavorings. Spicy baked tilapia is my go to recipe but this one is just as wonderful!

  • 4 tilapia filets, rinsed and patted dry
  • 1/2 cup whole wheat panko
  • 2 tbsp lemon zest (approx 1/2 a medium sized lemon)
  • 1 tbsp dried parsley
  • 1/4 cup grated Parmesan cheese
  • salt and pepper
  • lemon wedges (use leftover after grating the zest)

Preheat oven to 375 degrees.

In a shallow dish, mix together breadcrumbs, zest, cheese, parsley, salt and pepper.

Lay fish filets on a greased cookie sheet (or a sheet lined with foil, lightly greased, for easy clean up). Coat each piece of fish with breadcrumb mixture, using your hand to pat it down. Make sure you flip and coat both sides.

Bake for 10-12 minutes, until breading is crisped and the cheese is slightly browned.

Squeeze the lemon you used for the zest onto each fillet and serve.

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