This recipe is a keeper – especially because my husband likes it even though he hates fish, and it’s so simple. It’s very low carb – just 1g er serving, and very high protein at 35g for a 7 oz. tilapia.
Essentially I just made one modification, which was to use fresh parsley that I minced with garlic, before adding it to the melted butter with paprika, salt, and pepper. Brush the mixture on both sides of the tilapia and bake for 20 mins. at 350F. Done!