Parmesan Crusted Tilapia

April 21, 2010 by Paige

on April 21, 2010 at 3:02 pm | Reply mr3dphd

OH! I say add some oregano. Mmmmm…………..
on April 21, 2010 at 3:05 pm | Reply Jackie

Or use breadcrumbs with Italian Seasoning.
- on April 21, 2010 at 6:19 pm | Reply Paige
  
  I did use breadcrumbs with italian seasoning 🙂 I think some fresh herbs would give a nice burst of flavor though… even if sprinkled on afterwards.
on August 16, 2010 at 9:24 am | Reply Diane Hansen

Hi

For the Parmasean Crusted Tilapia is it possible to coat one side broil then turn and coat the otherside and do the same? I’m looking for a recipe that the entire tilapia is coated. Any suggestions would be appreciated.

Thanks,

Diane
- on August 16, 2010 at 11:10 am | Reply Paige
  
  Sure, I don’t see why not. My only comment is that you should be very careful since the tilapia cooks so quickly under the broiler. Also I would recommend using the same amount of parmesan topping as written (rather than doubling to cover both sides) because it is pretty strong and any more would definitely overpower the fish.
  
  The other thing you might consider is dipping the fish in egg and then in the parmesan topping (with more parmesan and breadcrumbs added to dry it out) and then baking it on a cooling rack on top of a baking sheet. See the recipe for Baked Haddock on this site for the exact method.
  
  Hope that helps 🙂

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