Broiled Tilapia Parmesan

Broiled Tilapia Parmesan

Easy recipe for flavorful Parmesan tilapia that’s ready in just 15 minutes. The creamy Parmesan coating adds impressive flavor and texture after just a few minutes under the broiler.

Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
Servings:
8

Ingredients

  • ½ cup Parmesan cheese
  • ¼ cup butter, softened
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon dried basil
  • ¼ teaspoon ground black pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon celery salt
  • 2 pounds tilapia fillets

Directions

Step 1
Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a broiler pan with aluminum foil.

Step 2
Mix Parmesan cheese, butter, mayonnaise, lemon juice, basil, pepper, onion powder, and celery salt together in a bowl until well combined.

Step 3
Arrange tilapia fillets in a single layer on the prepared pan.

Step 4
Broil in the preheated oven for 4 minutes, flipping halfway through. Remove from the oven and spread Parmesan mixture over fillets. Return to the oven and broil until topping is browned and fish flakes easily with a fork, about 2 more minutes; be careful not to overcook.

Nutrition Facts (per serving)

224
Calories
13g
Fat
1g
Carbs
25g
Protein
Nutrition Facts
Servings Per Recipe 8
Calories 224
% Daily Value *
Total Fat13g 16%
Saturated Fat5g 27%
Cholesterol63mg 21%
Sodium221mg 10%
Total Carbohydrate1g 0%
Dietary Fiber0g 0%
Total Sugars0g
Protein25g
Vitamin C3mg 16%
Calcium95mg 7%
Iron0mg 2%
Potassium479mg 10%

*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.

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source by allrecipe

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