Parmesan-Crusted Tilapia

http://mykitchenadventures1.blogspot.com/2012/03/parmesan-crusted-tilapia.html


Servings - 4   Serving Size - one filet or loin   Points Plus per Serving - 5 Points+
Calories - 201.2,   Total Fat - 6.1g,   Carb. - 5.7g,   Protein - 30.4g,   Fiber - 0.4g


16 oz. tilapia loins or filets, defrosted if previously frozen
1/2 cup Parmesan cheese, grated or shredded
1/4 cup dry, seasoned breadcrumbs
salt and pepper, to taste
1/2 tsp. garlic powder
2 tsp. dried parsley 
2 tsp. paprika
1/4 cup egg beaters ( or one beaten egg or skim milk), to moisten fish before coating


1.  Preheat oven to 400 degrees F.  Line a baking sheet with nonstick foil ( easiest for cleanup ) or spray baking sheet with nonstick cooking spray.  
2.  Put egg beaters in shallow bowl ( again, I like to use egg beaters because they are thick and tend to coat the meat/fish well)   In another shallow bowl or dish, combine the cheese, salt and pepper, garlic powder, dried parsley and paprika.  Dip the fish into the egg beaters and then into the cheese coating and place on prepared baking sheet.  
3.  Spray tops of fish with more cooking spray, and bake at 400 degrees F for 10 - 12 minutes ( the loins are thicker than filets, so they took about 15 minutes) or until fish is done, opaque and flakes easily.  Do not over cook! 

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