Parmesan Crusted Tilapia Fillets Recipe

Recipesfull introduces to you: 5 Ingredient Recipes. (Parmesan Crusted Tilapia Fillets Recipe). This recipe is quick and easy with plenty of flavor! Even my husband (who doesn't like fish that much) went back for seconds! Works well in low-carb diets.

Brief

Prep 10 mins

Cook: 10 mins

Total: 20 mins

Servings: 4

Yield: 4 servings

Parmesan Crusted Tilapia Fillets Recipe

Ingredients

¾ cup grated Parmesan cheese

2 teaspoons paprika

1 tablespoon chopped fresh parsley

salt and ground black pepper to taste

4 tilapia fillets

olive oil

Kielbasa with Peppers and Potatoes

Tips

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Step 2

Whisk Parmesan cheese paprika parsley salt and pepper together in a shallow dish.

Step 3

Coat tilapia fillets with olive oil and press into the Parmesan cheese mixture. Arrange coated fillets on the prepared baking sheet.

Step 4

Bake in preheated oven until the fish flakes easily with a fork 10 to 12 minutes.

Nutritional Information

Parmesan Crusted Tilapia Fillets Recipe

Servings Per Recipe:4

Calories: 209.8

% Daily Value *

Protein: 28.9g 58%

Carbohydrates: 1.3g

Dietary Fiber: 0.5g 2%

Sugars: 0.3g

Fat: 9.3g 14%

Saturated Fat: 3.4g 17%

Cholesterol: 54.2mg 18%

Vitamin A Iu: 847IU 17%

Niacin Equivalents: 6mg 46%

Vitamin B6: 0.5mg 29%

Vitamin C: 3.5mg 6%

Folate: 9.4mcg 2%

Calcium: 204.6mg 21%

Iron: 0.7mg 4%

Magnesium: 40.6mg 15%

Potassium: 506.2mg 14%

Sodium: 280.1mg 11%

Thiamin: 0.1mg 6%

Calories From Fat: 83.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.