Montana Baked Tilapia

"I found this recipe in a Gooseberry Patch cookbook and changed it around a bit. It originally called for halibut but we don't eat it so I changed it to tilapia. It was originally submitted to the book by Lisa Wahl of Scobey, MT."
 
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Ready In:
30mins
Ingredients:
8
Serves:
6
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ingredients

  • 6 tilapia fillets
  • 3 tablespoons butter, softened and divided
  • salt and pepper, to taste
  • 1 tablespoon bacon bits (or 4 slices bacon, cooked and crumbled)
  • 12 cup grated parmesan cheese
  • 1 cup fat free Greek yogurt
  • 2 teaspoons lemon juice
  • 13 cup crouton, crushed (it suggests cornbread croutons)
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directions

  • Rub tilapia with 2 tbsp butter. Add salt and pepper, to taste.
  • Arrange tilapia in a 13x9 baking pan.
  • Mix Parmesan cheese, Greek yogurt and lemon juice together; spread evenly over tilapia.
  • Sprinkle bacon bits over top of yogurt mixture.
  • Melt remaining butter in a saucepan over low heat (or in microwave).
  • Remove from heat and add croutons. Toss to coat.
  • Sprinkle crouton mixture over tilapia.
  • Bake at 350 for 20-25 minutes, depending on thickness of tilapia.

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RECIPE SUBMITTED BY

The most defining trait in my life is that I am a mother to two wonderful boys (Tyler, 20 and Zayden, 9). I live in the little college town of Selinsgrove, Pennsylvania. It is the most wonderful place to live as it's nestled in the Appalachian Mountains and along the beautiful Susquehanna River. Seeing that we live in Central Pennsylvania, our family is also a bunch of HARDCORE Penn State Nittany Lion fans! We are...PENN STATE! I was lucky enough to be given tickets to see Joe Paterno win his 400th game as the head coach of the football team. I cried like I did when my children were born. The other love of my life is cooking. I didn't really start trying to cook until I was 20, but believe me I have made up for lost time! I absolutely adore baking and I do it whenever I can. I love making Christmas cookies and I have begun hosting our extended families at our home for Thanksgiving and Easter dinners. So far so good. I love food.com because it allows me to expand my culinary skills and my recipe box with ideas from other people like me. There is something for everyone and I have been a loyal member since 2005. I hope you enjoy my recipes and if you have any questions, please feel free to contact me.
 
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