Eating fish doesn’t have to taste fishy. This Parmesan crusted tilapia is perfect because it has a great crust, but the Parmesan adds a wonderful flavor to this fish. Tilapia is not a harsh or fishy fish, so you don’t have to worry about the fishy taste with this dish.
I have a confession to make. My husband and I don’t eat a ton of fish. I went a really long time thinking that Jeremy didn’t like fish. It’s not his favorite, but he doesn’t hate it. When I started Weight Watchers, I realized how healthy fish and shrimp actually are. I realized that we had to start getting more fish in our diets, because it was healthy and delicious.
I need to add a Seafood category on my sidebar. Oops!
Related: Baked Salmon in Foil Packets
I would suggest that you either cut one fish fillet in half or buy a smaller fillet than what you see pictured. This could have fed both of us with some leftover. Unfortunately, I didn’t realize that it was going to be so much food, so I didn’t think to only cook one fillet at a time. Just keep that in mind as you grocery shop. Sometimes you don’t need the biggest tilapia fillets…a medium one will do just fine.
To make this parmesan crusted tilapia:
Preheat the oven to 425 degrees.
In a small bowl, add the egg whites. In another small bowl, add the oat flour, lemon zest, Parmesan cheese, salt and pepper. Dip both of the tilapia fillets in the egg whites, then immediately dip them in the flour mixture. Cover the fish to coat it completely.
Bake the fish for 15 minutes, flip and bake another 15 minutes. Serve immediately.
Parmesan Crusted Tilapia
- 2 egg whites lightly beaten
- 1/2 cup oat flour
- 2 Tablespoons lemon zest
- 1/2 cup Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tilapia fillets
- 1 lemon sliced for serving
- Preheat the oven to 425 degrees
- In a small bowl, add the egg whites. In another small bowl, add the oat flour, lemon zest, Parmesan cheese, salt and pepper.
- Dip both of the tilapia fillets in the egg whites, then immediately dip them in the flour mixture. Cover the fish to coat it completely.
- Bake the fish for 15 minutes, flip and bake another 15 minutes. Serve immediately.