May 4, 2012

Cracker Topped Baked Tilapia

Whenever I make tilapia, I tend to make it the same way. By the way, I fully plan to get around to re-photographing that picture one day along with a bunch of others, including the ones this week. I was looking around for a way to change up my routine and saw this recipe on and I thought it was perfect. I served it with some couscous and spinach.

I try not to keep crackers around my house because I must admit, I have a thing for Ritz crackers. Or any type of cracker, really. I can go through a whole sleeve of saltines in one sitting.  Having the box sitting around the house was a temptation that was way too hard to resist. The crackers came out on the drive home from the supermarket. Oops. If your like me, I warned you.

A note about the nutrition information and the Points+: I only used about 1/2 (if that) of the cracker mixture. The nutritional information is for the entire thing, which you may or may not need to use.

Cracker Topped Baked Tilapia
Adapted from

Makes 4 servings, serving size 1 filet

4 tilapia filets
18 reduced-fat Ritz crackers
2 1/2 tablespoons olive oil
1/4 cup parmesan cheese
3/4 teaspoon dried basil
2 tablespoons dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

1. Preheat the oven to 425 degrees F; spray a baking sheet with nonstick spray.

2. In a ziplock bag, crush the Ritz crackers; add cheese, basil and oil and shake to combine.

3. Lay the tilapia on the baking sheet and cover one side of each with the dijon mustard; season with the salt and pepper; press the cracker mixture onto the seasoned side of the tilapia; bake for about 15 minutes, or until the tilapia is cooked through and flakes easily with a fork.

Nutritional Information
Calories: 245
Fat: 12
Carbohydrates: 12
Fiber: 0
Protein: 22
Sodium: 601
Points+: 6


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