But this was actually pretty good for a healthier meal. And my kids LOVED it surprisingly.
I served this with parmesan couscous and yellow squash and zucchini sauteed in a little olive oil and butter with garlic.
Baked Oatmeal-Crusted Tilapia with Lemon Mayonnaise
- 4 whole Tilapia Fillets (fresh Or Frozen)
- 2 cups Quick Oats
- ⅓ cups Bread Crumbs
- ⅓ cups Grated Parmesan Cheese
- 1 Tablespoon Fresh Chives, Chopped
- 2 teaspoons Parsley
- Salt And Pepper, to taste
- 4 Tablespoons Low-fat Mayonnaise (you May Need A Little Extra If Your Fillets Are Bigger)
- ½ teaspoons Grated Lemon Rind
- ½ teaspoons Lemon Juice
1. Heat oven to 350 degrees.
2. Line a baking sheet with parchment paper or a silicone liner. Defrost/rinse fish and pat dry. Place fish fillets on the baking sheet.
3. In a bowl, mix together oats, bread crumbs, grated Parmesan, chives, parsley, salt and pepper. Mix thoroughly. In a separate bowl, measure out the mayonnaise before adding lemon rind and juice. Stir.
4. Brush tops of fish with mayonnaise, then top with the dry coating. You may feel the desire to scrimp on the mayo or feel anxious about how the texture will bake. Don’t and don’t be! The mayo melds with the coating of dry materials and thickens, creating a creamy texture. It barely tastes of mayo. Don’t go overboard with the mayo, but don’t underestimate its role in the success of this dish. If you’re not a fan of mayonnaise, I’ve read that sour cream and/or plain-flavored yogurt are excellent substitutions.
5. Bake for 15-20 minutes or until fish flakes when forked. Serve over the pasta of your choice or with vegetables.