Baked Tilapia Fish Fillets USDA Recipe for Family Child Care Homes

3 from 3 votes

These made-from-scratch fish fillets are a quick way to vary the protein foods on your menu.

CACFP CREDITING INFORMATION

2 oz eq meat

SOURCE

Team Nutrition CACFP Easy Recipe Project

Prep Time15

Cook Time15

Total Time30

Keyword: CACFP, Ages 6-18, 6 serving

Age Group: Ages 6-18

Serving Size: 6

Program Type: CACFP

Program Meal Type: Lunch, Supper

Conventional Meal Category: Main Dish (Entrée)

Program Meal Component: Meats

Meal Service Temperature: Hot

Cooking Method: Bake

6 Servings

Calories: 102

1 lb 2 oz Tilapia fish fillets, fresh or frozen, thawed (each piece should be about 3 oz)
⅓ cup Breadcrumbs, whole-wheat, seasoned
1 ¼ tsp Herbs de Provence seasoning blend, dried (see chef tips)
1 Tbsp 1 tsp Mayonnaise, reduced-fat

1 lb 2 oz Tilapia fish fillets, fresh or frozen, thawed (each piece should be about 3 oz)
⅓ cup Breadcrumbs, whole-wheat, seasoned
1 ¼ tsp Herbs de Provence seasoning blend, dried (see chef tips)
1 Tbsp 1 tsp Mayonnaise, reduced-fat

Wash hands with soap and water for at least 20 seconds.
Preheat oven to 400 °F.
Place a baking rack on top of a baking sheet. Spray rack with nonstick cooking spray. Set aside.
In a small bowl, combine breadcrumbs and Herbs de Provence. Mix.
Lightly coat each piece of fish with mayonnaise. Top coated fish with the seasoned breadcrumb mixture.
Place coated fish on prepared baking rack. Bake for 15 minutes. Wash hands after touching uncooked fish. Heat fish to an internal temperature of 145 °F or higher for at least 15 seconds or until flesh is opaque and separates easily with a fork. Remove from the oven.
Serve 1 fillet. Serve immediately, or keep warm at 140 °F or higher.