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  • Dana Schof

    Rachael Ray 5 ingredient parmesan crusted tilapia. prep 10 minutes, cook 10 minutes. INGREDIENTS¾ cup freshly grated Parmesan cheese2 teaspoons paprika1 tablespoon chopped flat-leaf parsley4 tilapia fillets (about 1 pound total)1 lemon, cut into wedgesDIRECTIONS: Preheat the oven to 400°. In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Serve the fish with the lemon wedges.

  • Angie Gunson

    Rachael Ray's five ingredient parmesan crusted tilapia. Prep in 10 minutes and cook in 10 minutes.

  • Emily

    Rachael Ray 5 ingredient parmesan crusted tilapia. prep 10 minutes, cook 10 minutes. I love good tilapia recipes!

  • Claire O'Connor

    5 ingredient Parmesan crusted tilapia. I'll ignore the fact that it's Rachel Ray's recipe.

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Previous pinner said: Made this for dinner! Very yummy:) Though next time and there will be one, no or less red pepper flakes..! Very easy to make:) Tilapia - 1 cup grated parmasean, 2 tsp paprika, 1 tsp lemon pepper / garlic salt, 1 Tbs parsley, dash red pepper flakes Coat fish with olive oil and cover in cheese mixture, bake at 400 for 10-12 minutes until fish is white in middle

Parmesan Crusted Tilapia | Taste and Tell "A simple fish recipe that is done in 20 minutes and will even impress non-fish lovers!"

Made this tonight- and we loved it! I served it with rice and fresh steamed broccoli. There was PLENTY of sauce and it was pretty rich so you could easily use some lower fat versions of some ingredients and still have amazing flavor. I think this would work well for any light white fish. A new favorite for sure! Oh and I used a creole seasoning for the cajun seasoning and it was just right.

Parmesan Crusted Tilapia - Ingredients: 1 pound (approx. 4) Tilapia Fillets 3/4 cup Parmesan Cheese 2 teaspoons Paprika 1 tablespoon Parsley (chopped) 1 Lemon (cut into wedges) Salt and Pepper (to taste)

Parmesan Crusted Tilapia | KitchMe

You probably guessed this already but the best part of all this is that the Parmesan gets a little crispy-crunch to it because it broils so beautifully. Pair that with the delicately flaky white fish and the fresh tang of the tomatoes, and then the thick and smooth basil sauciness of the pesto… ohhhyeah. I have a thing for texture. And cheese.

You probably guessed this already but the best part of all this is that the Parmesan gets a little crispy-crunch to it because it broils so beautifully. Pair that with the delicately flaky white fish and the fresh tang of the tomatoes, and then the thick and smooth basil sauciness of the pesto… ohhhyeah. I have a thing for texture. And cheese.