NEXT RECIPE >

Breaded Baked Tilapia Recipe
Breaded Baked Tilapia Recipe photo by Taste of Home
Next Recipe

Breaded Baked Tilapia Recipe

Read Reviews
4.5 67 79
Publisher Photo
So much flavor…so few ingredients! A quick and easy crumb coating makes this yummy tilapia recipe ideal for busy weeknights. Try the breading on cod for a change of pace. —Brandi Castillo, Santa Maria, California
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 3/4 cup soft bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon garlic salt
  • 1 teaspoon dried oregano
  • 4 tilapia fillets (5 ounces each)

Nutritional Facts

143 calories: 1 fillet, 2g fat (1g saturated fat), 72mg cholesterol, 356mg sodium, 2g carbohydrate (0g sugars, 0g fiber), 28g protein Diabetic Exchanges: 4 lean meat.

Directions

  1. Preheat oven to 425°. In a shallow bowl, combine bread crumbs, cheese, garlic salt and oregano. Coat fillets in crumb mixture. Place on a baking sheet coated with cooking spray.
  2. Bake 8-12 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Baked Tilapia in Simple & Delicious September/October 2009, p27

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Breaded Baked Tilapia

AVERAGE RATING
(79)
RATING DISTRIBUTION
5 Star
 (40)
4 Star
 (32)
3 Star
 (4)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
bjsilve0
Reviewed Apr. 20, 2016

"So - so. little flavor."

MY REVIEW
Dilli
Reviewed Apr. 13, 2016

"Definitely dredge the fish in egg. Panko crumbs leave it very crunchy. I use 1/2 panko and 1/2 seasoned bread crumbs, which gives it a good flavor. Good recipe to keep."

MY REVIEW
FrederickGrenier
Reviewed Mar. 22, 2016

"I'v been fishing for a long time around 50 yrs. so just a tip on how to make your fish tast better turn the fillets over flat side up and you will see a dark line running from end to end this is the blood line! it makes the fish taste strong so remove it by slicing it away then turn it back over and make sure its gone there might be a little left on the bottom edge i'v shown friends this and every one has thanked me as they liked the taste of there fish better""

MY REVIEW
caree929
Reviewed Feb. 24, 2016

"We really liked this, but what improved it immensely was dipping the fish in eggs before coating in the bread crumb mixture. I was amazed that the breadcrumbs fully adhered to the fish since I've had issues with that in the past with the recipes! I think I would add some seafood seasoning to it as well to give it a little more flavor, but this is a great basic recipe that can be adapted however you choose!"

MY REVIEW
lshaw@scsk12.org
Reviewed Nov. 24, 2015

"I followed the advice of another reviewer and used Panko crumbs instead of bread crumbs for more crunch--glad I did! I did everything else exactly as written. However, I wish I had also used the egg dip first to hold the crumbs on better. I will also do that next time. And this was such an easy yet delightful treatment of fish that there WILL be many "next times"!"

MY REVIEW
ferryal
Reviewed Sep. 17, 2015

"Made this for dinner last night & I must say it was FANTASTIC! After reading the previous reviews & for health reasons, made these minor changes, used egg beaters to dip the fish in first & used seasoned Panko crumbs & Romano cheese. Omitted oregano. Served it with potatoes, pan fried mushrooms. This is a keeper in my recipe box!

Brandi, thank you so much for sharing this wonderful recipe with us all!"

MY REVIEW
rmbarr059
Reviewed Jun. 2, 2015

"I followed the advice of some of the other reviewers and dipped the fish in egg before dipping in crumb mixture. Turned out great! Next time I'll squeeze lemon over each fillet. Very yummy!"

MY REVIEW
ak907eskimo
Reviewed Apr. 23, 2015

"I didnt know to rinse them first. Too bad this website doesnt allow picture comments. Id love to show thrm to you. They taste great"

MY REVIEW
pla1
Reviewed Mar. 14, 2015

"I had my recipe for this printed in the magazine a few years ago.

Replace the soft bread crumbs with 1/2 cup seasoned dry bread crumbs.
Dip fillets in egg beater then in crumb mixture.
Bake as directed."

MY REVIEW
gillettcookie
Reviewed Feb. 11, 2015

"Made this for dinner tonight. Something different for us! I made it with the Classic Creamed Spinach. A simple, quick dinner with rice pilaf on the side... Even my 10 yr old who has declared she doesn't like fish ate it! Even a "thumbs up" from the teenager! The only downfall... it was a bit on the pricey side! But worth it!"

Loading Image