|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 14g||68%|
|Total Carbohydrate 40g||15%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This baked tilapia recipe has a nice crisp coating that makes the fish taste almost fried, but it isn't. The topping is a mixture of Panko (Japanese bread crumbs), crushed potato chips and grated Parmesan cheese, giving this tilapia recipe a nice flaky texture.
Serve with fried corn.
- 3 medium leeks, washed and chopped (white and light green parts)
- 1 medium red bell pepper, seeded and diced
- 1 clove garlic, minced
- 1 teaspoon. olive oil
- 1-1/2 pounds tilapia
- Kosher salt and freshly-ground black pepper
- 1 cup Panko (Japanese bread crumbs)
- 1/2 cup crushed potato chips
- 1/2 cup grated Parmesan cheese
- 2 tablespoon. butter, melted
Gather the ingredients.
Preheat oven to 425 degrees F. Coat a 9 x 13 baking dish with cooking spray.
Toss leeks, red peppers, garlic and olive oil together. Spread out in an even layer in baking dish.
Place fish on top of vegetables. Season with salt and pepper.
Toss Panko, potato chips, Parmesan cheese and butter together. Sprinkle evenly over fish, pressing lightly into the fish to form a loose crust.
Bake 20-25 minutes until fish flakes easily with a fork.