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Parmesan Fish Fillets Recipe
Parmesan Fish Fillets Recipe photo by Taste of Home

Parmesan Fish Fillets Recipe

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“We love this moist and flaky fish with just a hint of Parmesan,” Paula Alf writes from Cincinnati, Ohio. “It’s fast, easy to prepare and good for you, too!”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 1/4 cup egg substitute
  • 1 tablespoon fat-free milk
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons all-purpose flour
  • 2 tilapia fillets (5 ounces each)

Nutritional Facts

1 fillet equals 196 calories, 5 g fat (3 g saturated fat), 78 mg cholesterol, 279 mg sodium, 5 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchange: 4 lean meat.

Directions

  1. In a shallow bowl, combine egg substitute and milk. In another shallow bowl, combine cheese and flour. Dip fillets in egg mixture, then coat with cheese mixture.
  2. Place on a baking sheet coated with cooking spray. Bake at 350° for 20-25 minutes or until fish flakes easily with a fork. Yield: 2 servings.
Originally published as Parmesan Fish Fillets in Cooking for 2 Spring 2007, p61

Nutritional Facts

1 fillet equals 196 calories, 5 g fat (3 g saturated fat), 78 mg cholesterol, 279 mg sodium, 5 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchange: 4 lean meat.

Light-Bodied White Wine

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

Reviews for Parmesan Fish Fillets

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 4, 2011

"This is a super quick and easy dish. I've made it with tilapia and with flounder. I prefer the flounder. I'll have to try it with the halibut fillets as another reviewer suggested."

MY REVIEW
Reviewed Feb. 24, 2010

"I doubled this recipe and my boys(2 and 5) were asking for more when it was gone. It was easy and required very little prep."

MY REVIEW
Reviewed Mar. 10, 2009

"great with Halabut filets"

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