Saturday, October 1, 2011

Parmesan-Crusted Tilapia & Oven-Roasted Red Potatoes

My husband and I enjoy going grocery shopping and cooking together. The problem is, though, that I often have trouble finding the energy to be able to do these things. But, we've been trying to eat better (partially because eating fresh foods limits the preservatives and potential for additives to be contributing to my pain) and try new recipes, so I thought maybe I'd share some of them here on my blog. We had parmesan-crusted tilapia with oven-roasted red potatoes and steamed (fresh) green beans. It was simply amazing! We'll definitely be repeating this meal!

Parmesan-Crusted Tilapia
Adapted from

3-4 tilapia fillets
1/4 cup breadcrumbs
1/4 cup grated parmesan cheese
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 tablespoon lemon juice
salt, pepper, garlic powder
olive oil

  1. Preheat oven to 425ºF.
  2. Thaw and wash tilapia fillets, if frozen. Pat dry on paper towels.
  3. Combine crumbs, parmesan, Italian seasoning and garlic powder on a plate, mixing well.
  4. On a different plate, pour 1 tablespoon lemon juice.
  5. Working 1 at a time, place a fillet on the plate in the lemon juice, sprinkle with desired amount of salt (be careful about how much salt is in your parmesan, crumbs, and other seasonings), black pepper, and garlic powder (we actually just sprinkled garlic pepper salt seasoning on the fillets). Turn the fillet over in the lemon juice and sprinkle seasoning on the other side.
  6. Dredge fillet in the parmesan mixture, patting it all over to coat.
  7. Place in an oiled baking dish, repeat with remaining fillets.
  8. Sprinkle a little lemon juice over the fillets, and drizzle or spray them lightly with olive oil.
  9. Bake at 425ºF for 15-20 minutes (or until they easily flake with a fork and edges are browning - you can sprinkle some more parmesan on top, if desired.
Adapted from

1 (1 ounce) envelope dry onion soup mix
2 pounds red potatoes, halved
1/3 cup olive oil

  1. Preheat oven to 425ºF.
  2. In a large plastic bag, combine the soup mix, red potatoes, and olive oil. Close bag, and shake until potatoes are fully covered.
  3. Pour potatoes into a medium baking dish (we used an 8"x11.5" dish). Bake 30-40 minutes, stirring occasionally.

1 comment:

  1. Made this tonight, it was wonderful! There was no leftovers! thank you for the easy and wonderful recipe.. Definitely a keeper!