Parmesan Coated Tilapia – Soft Recipe

Soft diet phase after bariatric surgery

Of course, every program is different so a soft recipe might mean something else at another program (nice and confusing) so as always be sure to refer back to your programs materials.

In my experience as a bariatric dietitian, once a patient is cleared for a softer textured protein, flakey fish is a great option as you learn small bites, eating slowly and stopping at the first sign of fullness.

This recipe is a more basic Parmesan Tilapia. Because of the soft and flakey nature of fish, you can eat more of it than a soft protein. It’s a great learning recipe but beware, when you graduate to a more solid protein you will get full faster!

This recipe is a good learning recipe for the early phases of the soft protein diet. Congratulations on finishing your liquid diet!!!

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Parmesan Coated Tilapia

Course: Main Dish

Cuisine: Italian, Oven Baked

Servings: 4 servings

Calories: 170kcal

Author: Steph Wagner

This recipe can be easily reduced to a single bariatric portion but as listed serves 4 servings.

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Ingredients

• ▢ 4 fillets tilapia, thawed if frozen
• ▢ 1/2 cup grated non fat parmesan cheese
• ▢ 1/8 tsp each salt and pepper
• ▢ 1/4 tsp dried thyme

Instructions

• ▢
  Heat oven to 350F.
• ▢
  Blot fish with a paper towel. Press grated cheese into each side of the fillets. Sprinkle with salt, pepper and thyme.
• ▢
  Heat a nonstick skillet to medium heat. In batches, add fish to pan and cook for 1 minute per side. Move fillets to a small casserole dish.
• ▢
  Place casserole dish in heated oven and bake for 15 minutes or until fish flakes easily.

Nutrition

Serving: 3oz | Calories: 170kcal | Carbohydrates: 3g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 88mg | Sodium: 305mg | Potassium: 589mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 2mg