Parmesan and Wasa Crusted Tilapia

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Do you ever have a night when the kids get home from soccer practice late, the living room is a mess, laundry is everywhere and you really just want order a pizza and call it all good? This happens to me more often than I’d like to admit. But truthfully, I am tired of pizza. And every other restaurant within a 5 mile radius of my home. I am trying really hard to get out of the habit of not eating at home. The thing is, there was a time when we ate all of our meals at home. I miss those days. I really want to get back there.

I do a lot better when I have a plan. I like to sit down with a stack of magazines and my favorite cookbooks and plan out what we are going to eat for the week. When I do this we eat well. We eat healthy. I really am trying to eat more fish. I know that it is good for us and it takes no time to cook. That’s a win-win. I was making a crusted tilapia and realized that I did not have any panko crumbs. I did have a package of Wasa. I crushed them and used them instead and the result was crispy and light. And full of whole grain. Even better than my panko. Dinner was ready in less than 20 minutes from start to finish. Faster than it takes to get a pizza.

10 Wasa Crisp’n Light 7 Grain crackers
1/2 cup grated Parmesan
1 clove garlic, minced
2 teaspoons lemon zest
2 Tablespoons flat leaf parsley, chopped
1/2 teaspoon paprika
salt and pepper
6 Tablespoons melted butter
4 tilapia filets
olive oil for drizzling

Add the Wasa to a Ziploc bag. Crush with a rolling pin.

Put the crushed crackers, Parmesan, garlic, lemon zest, parsley, paprika, salt and pepper in a small bowl.

Pour melted butter over cracker crumbs. Toss to coat.

Spray a casserole dish with cooking spray. Add fish to pan.

Sprinkle crumbs over fish. Bake in a preheated 400 degree oven for 10 to 12 minutes. The fish will be opaque and flake easily.

Drizzle with olive oil and squeeze lemon over fish. This post is sponsored by Wasa, but all opinions are 100% mine.

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