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!!!
Find out more about how Bariatric Food Coach can support you in this amazing journey!
Parmesan Coated Tilapia
- 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
- 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.