Photo: Andrew McCaul
Yield
Makes 4 servings (serving size: 1 fillet)

How to Make It

Preheat oven to 375°. Sprinkle salt and pepper over both sides of tilapia fillets; set aside. Combine artichokes, bread cubes, Parmesan cheese, and oregano in a medium bowl; mix well. Brush each fillet with 1/2 teaspoon olive oil; top with 1/4 of the artichoke mixture. Bake until fish pulls apart easily with a fork (about 15 minutes). Sprinkle each serving with 1 teaspoon chopped fresh parsley just before serving.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Ratings & Reviews

grannymomma's Review

grannymomma
November 01, 2012
I prepared the fish and veggies separate. I also added some roasted red peppers, diced, and a good handful of shaved carrots. s n p, along w a bout a tbsp of italian seasoning. baked it in a casserole dish with alittle butter and melted a couple slices of mozz on top. not bad. hubbie ate 2 helpings and he doesn't like artichokes.

JenniferT75's Review

JenniferT75
June 21, 2011
I made this exactly as written & it was just ok. There are so many better options for tilapia.