If you follow a lot of foodies on Pinterest, I’m sure there are a few recipes you’ve seen in your feed that simply won’t just go away. And I know you know what I mean, don’t try to pretend. It’s those pins that have passed your screen at least 100 times and you know you know it’ll coming at least 100 more before the fad is all said and done. And it’s not even that it’s a bad pin – it might even be a good pin, something you yourself pinned when you first saw it… way back 6 months ago.
Cases like this are the best and worst of Pinterest, all rolled up into one: for every one pin that you’re sick to death of seeing, there’s another pin you didn’t discover until it was shared for the 597th time. It’s just the nature of the beast.
For me, one of “those” pins has been the recipe for Parmesan Crusted Tilapia. I know I pinned it when I first saw it, but unlike many of my pins, I never forgot about it – because it kept showing up in my feed. Over and over and over again. And in the world of Pinterest, that kind of pinning only happens for two reasons: either the picture looks like you can eat it right off your screen or the recipe itself actually legit. Over the past few months I’ve seen all types of photos for Parmesan Crusted Tilapia, both good and not so good, and so that left me wondering: if it’s not always the photo that makes it popular, maybe it’s the recipe itself. Maybe it’s actually as good as they say.
I did a little digging, and it looks like this recipe was also featured on Rachael Ray’s site. It might have even originated there, but it’s so hard to tell these things on the internet. I’m not really a big Rachael Ray fan, but what I do know of her is that she tends to give good food advise.. so, I figured, why not finally give this recipe a try before it disappears from my news feed and I really do “pin it and forget it”? Besides, it would finally give me something to do with that big bag of tilapia filets I picked up at Costco. Because I can’t be trusted at wholesale clubs.
When making this recipe, I used shredded parmesan instead of grated (because it’s what I had on hand), and I think it did have a small impact on how well the seasoning covered the fish. However, the taste seemed to survive just fine, because I have to say I’m a convert of this recipe now. I thought it was delicious and definitely worth all the Pinterest hype, if for no other reason that it was so easy to make and still tuned out so good. Flavor is great but easy always makes it taste better.
The only sad part about this recipe was that The Boyfriend didn’t really care for it, but as I’ve mentioned before, he’s not real big on seasonings. He’ll always give me funny looks if I serve him anything other than plain buttery fish, but sorry buttercup, I’ve got a show to run here. I can only post a buttery fish recipe so many times before I run out of witty things to say about it. But for what it’s worth, he still ate every last bite of the Parmesan Crusted Tilapia I served him, which I think gives points to the recipe not being too seasoned. So if you’re the type that just “likes the taste of fish” the good news is that this recipe will still give you that. It just has a little cheese and paprika on the side, is all.
Another great part about this recipe? The calorie count is more than reasonable, which is a big help to me following the holidays.
I guess I will be making quick work of that big Costco bag of fillets after all.
Parmesan Crusted Tilapia
An Pinterest classic confirmed - flaky tilapia with a delicate parmesan coating.
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- Preheat the oven to 400 degrees. Line a large baking dish with aluminum foil.
- On a large plate (or shallow dish) combine the cheese, paprika, parsley, salt, and pepper, mixing the ingredients together.
- Drizzle the tilapia with olive oil and then dip it in the cheese mixture, coating both sides.
- Place the coasted tilapia in the foil-lined baking dish. Do not cover. Bake for 10-12 minutes or until the fish is opaque at the thickest part.
- Serve immediately with a splash of lemon (optional).
Please note that I am not a certified nutritionist; I am merely a quirky girl who loves food. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.