Dinner · Fish
Parmesan-Crusted Tilapia
Mild white fish topped with a lemony Parmesan and panko crust and baked in about 12 minutes.
⏱ 22 min (10 min prep, 12 min cooking)
🍽 Serves 4 · 1 to 2 fillets
kid friendlyquickleftovers
ContainsMilk, Eggs, Fish, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Fish
- 6 fillet Tilapia fillets, about 4 ounces each
- ¼ tsp Table salt
- ¼ tsp Ground black pepper
- 2 tbsp Mayonnaise
Topping
- ½ cup Panko breadcrumbs
- ⅓ cup Grated Parmesan
- 1 tbsp Butter, salted, melted
- 1 tsp Lemon juice (bottled)
- ½ tsp Garlic powder
- ½ tsp Paprika
- 1 tbsp Fresh parsley, chopped
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: rimmed baking sheet, small bowl, instant-read thermometer.
- Heat the oven to 425°F and line a baking sheet with foil or parchment. Lay the fillets on it and pat them dry.
- Season with salt and pepper and spread a thin layer of mayonnaise over the tops; it holds the crust on.
- Mix the panko, Parmesan, butter, lemon juice, garlic powder, paprika and parsley and press it over the fish.
- Bake 10 to 12 minutes, until the topping is golden and the fish reaches 145°F and flakes easily.
🌡 Safe temperaturesFish 145°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadMix the topping up to 2 days ahead and keep it in the fridge.
↺ LeftoversReheat in a 375°F oven to 165°F, or flake into a wrap.
🧒 With kidsThe cheesy crust makes this a good first fish for kids. Check for bones before serving.
Gluten-free swapUse gluten-free crumbs.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.