Italian Dijon Tilapia

I read an article the other day that discussed all the great things about eating fish.  It’s low fat, it’s high in protein, etc. etc.  Most everyone knows fish is good for you.  Then it said that most people very rarely eat fish, and it is not as large a part of our diet as it should be.  More specifically, it said that most people only eat fish at restaurants, and even then it is uncommon.

Is this true?  What about you, dear readers?  How often do you eat fish?  I ask because that article surprised me a bit.  I mean, we eat fish at least once a week.  We love it so much, we are practically seafoodophiles (yes I made that word up).  Now granted, I know fish is expensive.  And that’s exactly why we don’t buy fresh fish or shrimp, but instead we buy the frozen bags of it.  I know it has an affect on the flavor, but unless you’re a seafood aFISHianado (haha see what I did there?), it doesn’t seem like a big deal to go with the frozen.


Anyways, we really liked this dish’s crispy coating and it’s Italian-inspired flavor.  I also love that it’s so quick and easy to make, with only a few ingredients.  My one complaint is that pretty much all of my tilapia dishes look the same. I’d like some variety in my pictures, ya know?  Oh well, they’re all delicious so just pick one :-).

Italian Dijon Tilapia

Source:  eMeals
Serves: 4

WW Points:  4

Ingredients:
4 T fat free Italian dressing
4 T Dijon mustar
4 tilapia fillets
2/3 c Italian bread crumbs
1/4 t salt
1/4 t pepper

Directions:
Preheat oven to 450 degrees F.

Combine dressing & mustard, brush on fillets. Blend breadcrumbs, salt, & pepper; sprinkle on fillets.

Bake 12 – 15 minutes or until flakey.

 

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8 thoughts on “Italian Dijon Tilapia

  1. I cook fish at least once every 2 weeks..sometimes more. I started because of the health benefits, but also, I actually really love fish…it is expensive though. I will have to try to frozen route. Oh and I sometimes steam the fish in foil packets and add various different veggies (ie. tomatoes, green beans, squash). It definitely makes it look less bland!

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