I have wanted to try some new tilapia recipes for a long time now, but I have to admit that I was afraid to waste a package of it and have it not turn out. My Herb Baked Tilapia is served almost weekly in our house and is loved by the whole family. Why mess with a good thing, right?
Well, I saw this recipe and just had to try it. It is so low in fat (one tablespoon of olive oil for four pieces of fish total), was made with everything in my spice cabinet, and it was a baked fish so I wouldn’t have to dirty up a skillet or my oven to make it. I thought it would be worth a try, just to see if we could switch up our old standby.
This fish was excellent. The balance of spices in this is perfect, the crust tasted almost fried because it crisped up so well, and the fish was perfectly flaky. Our whole family truly loved it and I think I will be making this again and again. It would make an excellent fish sandwich so I think I will be trying that next time, just to keep the dish fresh and new.
Thank goodness I stepped out of the comfort zone so I could add this meal to our meal rotation!
Baked Tilapia With Lots of Spice (Recipe from Recipezaar)
1 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon onion powder
3/4 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon basil
3/4 teaspoon Italian seasoning
4 (4 ounce) tilapia fillets
1/2 cup breadcrumbs
3 tablespoons sliced green onions
1 tablespoon dried parsley flakes
1 tablespoon olive oil
Preheat the oven to 450 degrees. In a small bowl combine the spices from the salt through the Italian seasoning and set it aside. In a shallow container mix the bread crumbs, dried parsley, and green onions. Measure 4 tsp of the spice mix and sprinkle that all over the 4 fish fillets. Add the remaining spice mix to the bread crumbs, mixing well. Add the olive oil to the bread crumb mix, blending it in with your hands. Dredge the fish in the breadcrumbs, coating well. Shake off any excess breadcrumbs. Place the fish on a baking pan that has been sprayed with non-stick spray. Bake for 6 minutes. Turn over and bake for 4 minutes. Turn over again and bake until flaky, about 4 more minutes. Serve immediately.
Oh Amy! This sounds wonderful! I am definately going to try this soon. I have a pack of Aldi’s Tiliapia waiting in the freezer.
Blessings and thank for sharing!
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I’ll admit that I’m picky when it comes to fish recipes but this one sounds good. I think the crunchy coating sounds like maybe I could sell it to everyone in the family. Thanks for sharing.
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Nancy- I think the crunchy coating is what sold everyone. I used a Pampered Chef stone to cook it on and flipped it halfway. Perfectly crisp on both sides.
Marva- Please let me know what you think of it and i hope it is a hit!!
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Sandi Reply:
September 20th, 2010 at 2:27 pm
Oooo, another use for my Pampered Chef stone other than making cookie bars
I’m making this tonight!
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Amy Reply:
September 20th, 2010 at 2:39 pm
I use those stones ALL the time! Bars, brownies, fish baking, nuggets, chicken roasting, etc.. I would be lost without my stoneware!
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This sounds very good, and I have been wondering what to do with the tilapia I have in my freezer. (I know I’ve done something with it before, I just can’t remember what….) This will have to go on our menu plan!
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sounds yummy! I’m sending you my favorite tilapia recipe from Prevention Magazine, with zuccini, lemon and onion. I just love the my kids love fish for dinner!!!
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Amy,
Fish recipes make me nervous. Isn’t that just silly! I was wondering what kind of bread you use for the breadcrumbs?
Thanks!
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Nichole- Don’t be scared! Just go for it! I promise that tilapia is one of the least fishy tasting pieces of fish.
I use the Italian breadcrumbs. Walmart has a generic and so does Aldi or you can go for the fancy brand name stuff. I like the flavoring in them!
Let me know if you try it!
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