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Tomato, bread crumbs and crunchy walnuts dress up tilapia fillets in this favorite recipe. I serve it with cooked julienne carrots and green beans. —Phyl Broich-Wessling, Garner, Iowa
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 1 fillet equals 205 calories, 10 g fat (3 g saturated fat), 67 mg cholesterol, 265 mg sodium, 7 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1/2 starch.
Originally published as Tomato Walnut Tilapia in Light & Tasty April/May 2007, p57
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Mar. 06, 2013 by Bakerj
This is a very tasty recipe and I will certainly make it again.
Reviewed on Mar. 15, 2012 by maverickamy
Yes, this is good. I left out the salt, it truly doesn't need it if you are using breadcrumbs, and the lemon juice adds that "just right" flavor. I didn't salt our fish fillets and the flavor didn't suffer. Also I used a non-stick skillet used to cook the fish in the first cooking stage and reduced the amount of butter from a Tablespoon to a 1/2 teaspoon. Then I transferred it to a broiler-style pan to finish the oven work.
Reviewed on Jul. 20, 2011 by esheelagh
Delicious, even better with halibut instead of tilapia.
Reviewed on Apr. 15, 2011 by scrapo
Very good! I took some other suggestions and baked it in the oven. Also added a small amount of parmesan cheese to the topping.
Reviewed on Jan. 08, 2011 by daisey5
This was very good. I baked it in the oven with everything on it and it turned out very good. I love the crunch the walnuts give it.
Reviewed on Dec. 28, 2010 by keiblr
Husband and kids loved this! I did not have walnuts avaialble, so pecans were used.
Reviewed on Jul. 01, 2010 by sandiknowles
This is absolutely delicious! I baked the Tilapia in olive oil instead of cooking it in the skillet with butter. Then I broiled it according to the directions. Hard to stop eating it! I served it with kale chips and fresh salad. Perfect summer dinner.
Reviewed on Apr. 25, 2010 by purple1984
I made this a few weeks ago and it was great. I found this recipe through the ingredient search. I used mozzarella instead of walnuts.
Reviewed on Jan. 22, 2010 by Patricia Sloup
I love this recipe. It's one of my favorite things to make when tomatoes are in season.
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