Introduction
Looking for a delicious, restaurant-quality fish dish that’s surprisingly easy to make at home? This Parmesan Crusted Tilapia is exactly what you need. I’ve perfected this recipe to create a crispy, flavorful crust while keeping the fish tender and moist inside. What I love most about this dish is how it transforms mild-flavored tilapia into something truly special, making it perfect for both weeknight dinners and special occasions.
Ingredients
- 4 tilapia fillets (6 oz each), patted dry
- ¾ cup freshly grated Parmesan cheese
- ½ cup panko breadcrumbs
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 large egg, beaten
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a shallow dish, combine Parmesan cheese, panko breadcrumbs, Italian seasoning, garlic powder, paprika, salt, and pepper.
- Place the beaten egg in a separate shallow dish.
- Dip each tilapia fillet in the beaten egg, letting excess drip off.
- Coat each fillet thoroughly in the Parmesan mixture, pressing gently to help the coating adhere.
- Place the coated fillets on the prepared baking sheet. Drizzle each with olive oil.
- Bake for 12-15 minutes, or until the fish flakes easily with a fork and the coating is golden brown.
- Garnish with fresh parsley and serve with lemon wedges.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Total Time: 25 minutes
Servings: 4
Recipe Notes
For the best results, keep these tips in mind:
- Pat the tilapia fillets completely dry before coating. This helps the egg wash and breading stick better.
- Use freshly grated Parmesan cheese rather than pre-grated. It melts better and creates a superior crust.
- Don’t skip the olive oil drizzle – it helps achieve that golden-brown crust.
- The fish is done when it reaches an internal temperature of 145°F or flakes easily with a fork.
- If you’d like extra crispiness, you can broil for the final 1-2 minutes, but watch carefully to prevent burning.
- If tilapia isn’t available, you can substitute with other mild white fish like cod or halibut, though cooking times may vary slightly.
- Leftover Parmesan crusted tilapia can be stored in an airtight container in the refrigerator for up to 2 days, though the coating may soften.
Parmesan Crusted Tilapia
A delicious, restaurant-quality fish dish that's surprisingly easy to make at home. This recipe creates a crispy, flavorful crust while keeping the fish tender and moist inside.
Ingredients
- 4 tilapia fillets 6 oz each, patted dry
- ¾ cup freshly grated Parmesan cheese
- ½ cup panko breadcrumbs
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 large egg beaten
- 1 tablespoon fresh parsley chopped (for garnish)
- Lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a shallow dish, combine Parmesan cheese, panko breadcrumbs, Italian seasoning, garlic powder, paprika, salt, and pepper.
- Place the beaten egg in a separate shallow dish.
- Dip each tilapia fillet in the beaten egg, letting excess drip off.
- Coat each fillet thoroughly in the Parmesan mixture, pressing gently to help the coating adhere.
- Place the coated fillets on the prepared baking sheet. Drizzle each with olive oil.
- Bake for 12-15 minutes, or until the fish flakes easily with a fork and the coating is golden brown.
- Garnish with fresh parsley and serve with lemon wedges.
