Savor Parmesan Crusted Tilapia Fillets with golden crispy crust juicy texture and weeknightfriendly flavor that sparks delight and curiosity at table
Ingredients
Tilapia fillets, 4 (about 1 lb total) – thaw if frozen; pat dry and remove any bones for clean bites
Grated Parmesan cheese, 1/2 cup – fresh grate if possible for the best flavor and melt
Panko breadcrumbs, 1/2 cup – for crunch; substitute gluten-free breadcrumbs if needed
Garlic powder, 1 teaspoon – quick, even flavor; swap with 1 minced garlic clove if you like
Paprika (sweet or smoked), 1/2 teaspoon – adds color and a hint of warmth
Salt, 1/2 teaspoon – adjust to taste; crusty surfaces can amplify saltiness
Freshly ground black pepper, 1/4 teaspoon – or to taste
Fresh parsley, chopped, 2 tablespoons – brightens the finish; substitute dill or chives
Lemon zest, 1 teaspoon – essential citrus aroma that wakes up the dish
Lemon juice, 1 tablespoon – adds brightness and balances the cheese
Olive oil, 1–2 tablespoons – helps the crust adhere and keeps fish moist; you can use melted butter for a richer crust
Optional: 1 clove garlic, minced – for extra aroma in the crust
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup and lightly oil the parchment or sheet.
Pat the tilapia dry with paper towels. Lightly brush both sides with olive oil and season with a pinch of salt and pepper.
In a small bowl, mix Parmesan, panko, garlic powder, paprika, salt, pepper, lemon zest, and parsley (reserve a little parsley for garnish if you like).
Spritz or brush the fillets with lemon juice, then evenly press the crust mixture onto the top side of each fillet. Press firmly so it sticks; the bottom side stays crust-free, so focus on the top.
Place the crusted fillets on the prepared sheet. Bake for 8–12 minutes, until the crust is golden and the fish flakes easily with a fork. The edges should look crisp and the center opaque.
Optional finish: Turn on the broiler for 1–2 minutes to intensify browning. Watch closely to prevent burning.
Remove from oven, let rest 2 minutes, and garnish with a little extra parsley and a wedge of lemon. Serve immediately.
