Recipes...PARMESAN BROILED TILAPIA! ON THE TABLE IN 10 MINUTES! yummy
ingredients

4 Tilapia Fillets (defrosted if frozen)
1/four Cup Parmesan Cheese
1/8 Cup Butter
1 half of Tablespoons Mayo/Dressing (i exploit Hellmann's light)
1 Tablespoon clean Lemon Juice
half of Teaspoon clean Dill
Pepper to flavor
commands
flip broiler onto high and regulate oven rack to the top.
In a small bowl, combine all elements besides the tilapia. Set aside.
place tilapia fillets on a foil lined pan.
Broil for three minutes.
dispose of from the oven, flip over and divide the parmesan aggregate over the raw facets of the tilapia.
return to the oven and broil an extra 3-4 minutes making sure not to over cook dinner the fish.
RECIPE NOTES
nutrients facts provided is an estimate and could vary based totally on cooking strategies and types of components used.
nutrients facts calories: 275, fats: 14g, Saturated fats: 6g, cholesterol: 106mg, Sodium: 272mg, Potassium: 513mg, Protein: 36g, vitamin A: four.five%, nutrition C: 1.eight%, Calcium: nine.1%, Iron: five.6%
(Nutriton facts provided is an estimate and could vary primarily based on cooking methods and brands of substances used.)

4 Tilapia Fillets (defrosted if frozen)
1/8 Cup Butter
Baca Juga
1 Tablespoon clean Lemon Juice
half of Teaspoon clean Dill
Pepper to flavor
commands
In a small bowl, combine all elements besides the tilapia. Set aside.
place tilapia fillets on a foil lined pan.
Broil for three minutes.
dispose of from the oven, flip over and divide the parmesan aggregate over the raw facets of the tilapia.
return to the oven and broil an extra 3-4 minutes making sure not to over cook dinner the fish.
RECIPE NOTES
nutrients facts provided is an estimate and could vary based totally on cooking strategies and types of components used.
nutrients facts calories: 275, fats: 14g, Saturated fats: 6g, cholesterol: 106mg, Sodium: 272mg, Potassium: 513mg, Protein: 36g, vitamin A: four.five%, nutrition C: 1.eight%, Calcium: nine.1%, Iron: five.6%
(Nutriton facts provided is an estimate and could vary primarily based on cooking methods and brands of substances used.)
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