Herb Crusted Tilapia Recipe Recipe For Stuffed

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HERB CRUSTED BAKED TILAPIA



Herb Crusted Baked Tilapia image

Tilapia is topped with a flavorful herbed bread crumb mixture and then baked to create the perfect baked tilapia! Flaky and tender on the inside, crisp on the outside!

Provided by Pam Greer

Categories     Main Course

Time 25m

Number Of Ingredients 4

1/2 cup Herbed Bread Crumbs
4 tilapia fillets
2 tbsp butter (melted)
salt and pepper

Steps:

  • Preheat oven to 425
  • Prepare herbed bread crumbs - recipe link in notes.
  • Line a baking sheet with parchment paper and lay out filets.
  • Sprinkle fish with salt and pepper and top evenly with bread crumbs.
  • Drizzle over melted butter.
  • Bake for 10 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 213 kcal, Carbohydrate 1 g, Protein 34 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 100 mg, Sodium 138 mg, Sugar 1 g, ServingSize 1 serving

HERB CRUSTED TILAPIA RECIPE



Herb Crusted Tilapia Recipe image

Provided by Dishin' With Di

Time 23m

Yield 2

Number Of Ingredients 11

2 Tilapia fillets - washed and patted dry
¼ cup Olive oil - approximately
1/3 cup Italian seasoned bread crumbs
1 cup Panko bread crumbs
¼ tsp. garlic powder
¼ tsp Italian seasoning
1/8 tsp. onion powder
½ cup Parmesan cheese - fresh grated
1/8 tsp. sea salt - or to taste
1/8 tsp. fresh ground pepper - or to taste
Fresh lemon juice - juice of 2 lemons - about 3 Tbs.

Steps:

  • Preheat oven to 425 degrees F. Place cooking rack in the center of the oven. Get two pie plates or shallow casserole dishes or bowls and place them next to each other Line a baking sheet with parchment paper or foil - keep this near the pie plates Place lemon juice in one pie plate In the other pie plate, add the salt, pepper, Italian and Panko bread crumbs, Italian seasoning, onion powder, garlic powder and Parmesan cheese. Mix thoroughly. Place one piece of tilapia into the lemon juice and coat each side Move it to the bread crumb mixture and pat the bread crumbs onto each side of the fish, until it's well coated. Move the tilapia to the baking sheet. Repeat with the other fillet. Bake the tilapia for about 18-20 minutes or brown and crispy on top. I put mine under the broiler for about 1 minute after baking, just to get them a little extra crispy. Be careful though, because they can go from brown to burnt in a few seconds under the broiler. Fish is cooked through when internal temperature is 140 degrees F. Serve with some extra lemon juice squeezed over top and a few grates of lemon zest. Delicious accompanied by my Lemon Garlic Aioli Recipe. I added a little horseradish to the aioli to bump up the flavor, but that's optional. My easy Lemon Rice with Peas and Roasted Asparagus are perfect side dishes for a healthy and delicious meal! Enjoy! Recipe by: Diane Kometa

PARMESAN CRUSTED TILAPIA FILLETS



Parmesan Crusted Tilapia Fillets image

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.

Provided by France C

Categories     Seafood     Fish     Tilapia

Time 20m

Yield 4

Number Of Ingredients 6

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

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Whisk Parmesan cheese, paprika, parsley, salt, and pepper together in a shallow dish.
  • Coat tilapia fillets with olive oil and press into the Parmesan cheese mixture. Arrange coated fillets on the prepared baking sheet.
  • Bake in preheated oven until the fish flakes easily with a fork, 10 to 12 minutes.

Nutrition Facts : Calories 209.8 calories, Carbohydrate 1.3 g, Cholesterol 54.2 mg, Fat 9.3 g, Fiber 0.5 g, Protein 28.9 g, SaturatedFat 3.4 g, Sodium 280.1 mg, Sugar 0.3 g

CRAB-STUFFED TILAPIA



Crab-Stuffed Tilapia image

Make a reservation for four at your dining room table. With this elegant, restaurant-quality dish, you can turn an ordinary Tuesday night into a supper celebration. -Linda Stemen, Monroeville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 small onion, finely chopped
1 celery rib, finely chopped
1/4 cup plus 6 tablespoons butter, divided
1 cup lump crabmeat, drained
1/3 cup dry bread crumbs
1/3 cup mayonnaise
1 large egg, beaten
2 tablespoons diced pimientos, drained
1/4 teaspoon seafood seasoning
4 tilapia fillets (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon paprika

Steps:

  • In a large skillet, saute onion and celery in 1/4 cup butter until tender. Remove from the heat; stir in the crab, bread crumbs, mayonnaise, egg, pimientos and seafood seasoning. Spread 1/3 cup crab mixture over fillets. Roll up each from the pointed end; secure with toothpicks., Place seam side down in a greased 9-in. square baking pan. Melt remaining butter; drizzle over fish. Sprinkle with salt and paprika., Bake, uncovered, at 400° until fish just begins to flake easily with a fork, 25-30 minutes. Discard toothpicks. Spoon pan juices over fish.

Nutrition Facts : Calories 608 calories, Fat 47g fat (21g saturated fat), Cholesterol 248mg cholesterol, Sodium 894mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 40g protein.

ALMOND-CRUSTED TILAPIA



Almond-Crusted Tilapia image

My husband came up with this creation for Easter dinner, as Tilapia is indigenous to the sea of Galilee. It remains the best fish I have ever put in my mouth, absolutely beyond restaurant quality.

Provided by Michelle Woolf

Categories     Seafood     Fish     Tilapia

Time 30m

Yield 8

Number Of Ingredients 12

2 eggs
1 teaspoon lemon pepper
1 teaspoon garlic pepper
1 cup ground almonds
1 cup freshly grated Parmesan cheese
8 (6 ounce) tilapia fillets
¼ cup all-purpose flour for dusting
6 tablespoons butter
salt to taste
1 cup freshly grated Parmesan cheese
8 sprigs parsley
8 lemon wedges

Steps:

  • Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
  • Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
  • Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 9 g, Cholesterol 148.7 mg, Fat 22.4 g, Fiber 1.9 g, Protein 46.9 g, SaturatedFat 10.2 g, Sodium 591.4 mg, Sugar 0.6 g

HERB-CRUSTED TILAPIA WITH LEMON POTATOES



Herb-Crusted Tilapia with Lemon Potatoes image

Cooking for two? Try this easy oven meal of crispy fish, coated with Progresso® panko bread crumbs, and seasoned veggies.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 2

Number Of Ingredients 12

1 large unpeeled potato, cut into 1/2-inch pieces
2 teaspoons olive oil
1/4 teaspoon salt
2 tablespoons Gold Medal™ all-purpose flour
1 egg
3/4 cup Progresso™ panko crispy bread crumbs
3/4 teaspoon seasoned salt
2 tablespoons butter, melted
2 tilapia fillets (5 to 6 oz each)
1 medium zucchini, cut into 1/2-inch slices
2 teaspoons chopped fresh thyme leaves
2 teaspoons grated lemon peel

Steps:

  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, toss potato, oil and salt to coat. Spread potato in half of pan. Bake 15 to 20 minutes or until potato is tender.
  • Meanwhile, place flour on plate. In shallow dish, beat egg with fork. In another shallow dish, mix bread crumbs, seasoned salt and butter.
  • Coat fillets with flour. Dip into egg; coat well with bread crumb mixture. Place fillets in other half of pan. Place zucchini over potatoes; toss to combine.
  • Bake 10 to 12 minutes or until fish flakes easily with fork and vegetables are tender. Sprinkle fish with thyme; toss vegetables with lemon peel.

Nutrition Facts : Calories 660, Carbohydrate 71 g, Cholesterol 210 mg, Fat 4, Fiber 6 g, Protein 41 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1360 mg, Sugar 7 g, TransFat 1/2 g

HERB-CRUSTED TILAPIA



Herb-Crusted Tilapia image

Make and share this Herb-Crusted Tilapia recipe from Food.com.

Provided by lricesk8rgirl

Categories     Tilapia

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 tilapia fillets
24 Ritz crackers
1 tablespoon parsley
1 tablespoon all purpose Greek seasoning
2 tablespoons extra virgin olive oil
salt
pepper
1 egg
2 tablespoons skim milk

Steps:

  • Crush ritz crackers.
  • Add parsley, greek seasoning, salt, and pepper to ritz mixture.
  • Combine egg and milk.
  • Heat large skillet over med-high heat.
  • Dip fish in egg wash and ritz mixture.
  • Cook in olive oil in skillet 3 minutes on each side.

BROILED TILAPIA WITH HORSERADISH AND HERB-SPIKED MAYO



Broiled Tilapia with Horseradish and Herb-Spiked Mayo image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 9

Cooking spray
1 lemon
4 (6-ounce) Tilapia fillets
Salt and freshly ground black pepper
1/2 teaspoon garlic powder
1/3 cup light mayonnaise
2 teaspoons prepared horseradish, or more to taste
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley leaves

Steps:

  • Preheat the broiler. Coat a large baking sheet with cooking spray.
  • Finely grate 1 teaspoon of zest from the lemon and set aside. Squeeze the juice from the lemon over both sides of the fish. Season both sides of the fish with salt and pepper, to taste, and the garlic powder. Place the fish on the prepared baking sheet and broil until fork-tender, about 3 minutes per side.
  • Meanwhile, in a medium bowl, combine the mayonnaise, lemon zest, horseradish, chives, and parsley. Serve the fish with the mayonnaise mixture spooned over the top.

CASHEW CRUSTED STUFFED TILAPIA



Cashew Crusted Stuffed Tilapia image

This recipe was created for Ready Set Cook 2005. Not only is this dish a beautiful presentation but it is easy to prepare and tastes fabulous. The apricots add a pleasant sweetness to the orzo based stuffing. Serve with broccoli, carrots, asparagus, or sauteed greens.

Provided by NcMysteryShopper

Categories     Tilapia

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

4 tilapia fillets (Sole or Flounder could also be used)
1 egg white
2 tablespoons flour
1/2 lemon
2/3 cup finely chopped cashews (I used the food processor)
2 tablespoons plain breadcrumbs
1/4 teaspoon fresh ground pepper
1/2 teaspoon garlic salt
1 cup cooked orzo pasta
1 cup chopped fresh spinach
1/3 cup chopped onion
1 garlic clove, minced
2/3 cup chopped dried apricot
1 teaspoon fresh finely chopped basil
1/4 cup finely shredded parmesan cheese
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt

Steps:

  • Combine all Cashew Crust ingredients in a small bowl and mix well.
  • Rinse tilapia and pat dry.
  • Whisk egg white in a small bowl and pour onto a small plate.
  • Lightly flour one side of the tilapia fillets (fish should be covered in a fine dust layer of flour).
  • Dredge floured side of fillet in egg white and then in Cashew Crust mixture.
  • Set coated fillets (crust side up) on waxed paper and let set.
  • Meanwhile, mix all the stuffing ingredients in a medium bowl.
  • Carefully turn tilapia fillets over and squeeze lemon juice on fillets.
  • Spread Stuffing evenly over fillet and fold so that the thicker side is on top (Use toothpicks to hold together if your fillets are small).
  • Place in buttered baking dish and replace any crust that was wiped away.
  • Cook at 350 degrees for 20 - 25 minutes.

Nutrition Facts : Calories 374.5, Fat 14.9, SaturatedFat 4, Cholesterol 68, Sodium 499.8, Carbohydrate 29.7, Fiber 3.2, Sugar 13.9, Protein 34.1

HERB-CRUSTED RACK OF LAMB



Herb-Crusted Rack of Lamb image

Lamb rack is one of those things that always seems fancy, but the truth is that it's actually so easy, and hard to mess up. This version is super simple and classic. The timing in the recipe yields pink, juicy, medium-rare meat, but you can of course cook it longer/to a higher temperature if preferred. Perfect for your Easter lunch, or as an impressive part of any special occasion meal.

Provided by Nicole Hopper

Categories     Lamb Chops

Time 45m

Yield 5

Number Of Ingredients 11

1 cup panko bread crumbs
¼ cup Italian parsley leaves
3 tablespoons olive oil, divided
4 cloves garlic
2 tablespoons fresh mint leaves
1 tablespoon fresh rosemary leaves
¾ teaspoon kosher salt, divided
½ teaspoon lemon zest
2 (1 pound) frenched racks of lamb, at room temperature, trimmed of excess fat
¼ teaspoon ground black pepper
3 tablespoons Dijon mustard

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil and place a wire rack on top.
  • Combine bread crumbs, parsley, 1 tablespoon olive oil, garlic, mint, rosemary, 1/4 teaspoon salt, and lemon zest in the bowl of a food processor. Process until well combined, about 45 seconds. Transfer to a shallow dish and set aside.
  • Heat remaining 2 tablespoons olive oil in a large cast iron skillet over medium-high. Pat lamb dry with paper towels. Season with black pepper and remaining 1/2 teaspoon salt. Add lamb to skillet and cook until browned on all sides, 4 to 5 minutes total.
  • Brush the lamb with mustard, then dip and roll into prepared bread crumb mixture to coat, pressing gently to adhere. Place lamb on the prepared rack, meat side up, with the bones pointed towards the middle of the rack.
  • Roast in the preheated oven until an instant-read thermometer registers 125 degrees F (52 degrees C) for medium-rare, about 20 minutes, or to desired degree of doneness. Tent loosely with foil and let rest for 10 minutes before slicing in between the bones. Serve immediately.

Nutrition Facts : Calories 762 calories, Carbohydrate 18.1 g, Cholesterol 134.3 mg, Fat 64.6 g, Fiber 0.3 g, Protein 30.3 g, SaturatedFat 25.7 g, Sodium 726.2 mg

BAKED TILAPIA WITH FRESH HERBS



Baked Tilapia with Fresh Herbs image

This freshwater fish has been a food staple in Africa for centuries. It is prepared like flounder or snapper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 6

4 (6 to 8 ounces each) skinless tilapia fillets
Coarse salt and ground pepper
3 tablespoons light mayonnaise
1/2 cup finely chopped parsley
2 tablespoons finely chopped fresh dill
Lemon wedges, for serving

Steps:

  • Preheat oven to 375 degrees. Place fillets on a rimmed baking sheet, flat side down; season generously with salt and pepper. Divide mayonnaise evenly over top of fillets; using a butter knife, spread, coating evenly.
  • Sprinkle fish with parsley and dill. Bake until opaque throughout, about 15 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 231 g, Fat 7 g, Protein 41 g

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