Crispy Parmesan Crusted Tilapia (Print Version)
Crispy tilapia fillets with a golden parmesan coating, made in 25 minutes using simple pantry staples.
# What You'll Need:
→ Fish
01 -
4 tilapia fillets, patted dry (about 6 ounces each)
→ Crust Mixture
02 -
1/2 cup freshly grated Parmesan cheese
03 -
1/2 cup panko breadcrumbs
04 -
1 teaspoon garlic powder
05 -
1/2 teaspoon smoked paprika
06 -
1/2 teaspoon kosher salt
07 -
1/4 teaspoon freshly ground black pepper
→ For Baking
08 -
2 tablespoons olive oil
09 -
2 tablespoons unsalted butter, melted
→ For Serving
10 -
Lemon wedges
# Steps to Follow:
01 -
Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper for easy cleanup.
02 -
In a shallow bowl, combine Parmesan cheese, panko breadcrumbs, garlic powder, paprika, salt, and black pepper. Mix thoroughly to ensure even seasoning.
03 -
Brush both sides of each tilapia fillet with olive oil, then drizzle with melted butter to help the coating adhere and maintain moisture.
04 -
Press each fillet evenly into the Parmesan panko mixture, coating both sides thoroughly for a uniform crust.
05 -
Place coated fillets side-by-side on the prepared baking sheet, leaving space between each piece for even cooking.
06 -
Bake in the preheated oven for 12 to 15 minutes, or until the crust is golden and the fish flakes easily with a fork. For additional crispness, broil on high for 2 extra minutes, watching carefully to prevent burning.
07 -
Serve tilapia hot, garnished with lemon wedges. Squeeze fresh lemon juice over the fish just before eating for a bright flavor finish.
# Additional Notes:
01 -
For best results, do not overcrowd the baking sheet; proper spacing ensures even browning and crisp texture.
02 -
Leftovers stay crisp if cooled completely before refrigerating in an airtight container. Use within 2 days.
03 -
For longer storage, wrap individual cold fillets tightly in foil and freeze in a sealed bag for up to 1 month.