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My parmesan crusted tilapia recipe transforms a budget-friendly fish into a sophisticated seafood dinner. The tilapia filets are well-seasoned, coated in panko and parmesan, and then baked to crispy, flaky, flavorful perfection!
If you love air frying and grilling tilapia as much as I do, then this parmesan crusted tilapia recipe is for you. The mild white fish is coated in spices, freshly grated parmesan cheese, and panko breadcrumbs, then baked in the oven until crisp outside and flaky on the inside.
My family and I are big on easy seafood dinners and this recipe is no exception! Better yet, the cheesy parmesan makes every bite irresistible.
Table of Contents
Why I love this recipe
- Easy yet impressive. This recipe is a breeze to make, but your guests will never know it because every bite is truly impressive!
- Irresistible flavor and texture. The parmesan crust adds a savory, cheesy, satisfying crunch that beautifully complements the fork tender flaky fish.
- Budget-friendly. Tilapia is inexpensive and available at most grocery stores or seafood counters.
- Customizable. Stick to my recipe or mix up the seasonings with any of the suggestions below.
Key Ingredients
- Tilapia filets. This recipe works with both fresh and frozen fish, so use whatever you have available! Just remember to thaw the frozen fish in the fridge before you start cooking.
- Panko breadcrumbs. I love panko because it’s coarse, airy, and extra crunchy. Feel free to use bread crumbs if that is all you have on hand.
- Parmesan cheese. I highly recommend putting in the extra effort and grating the cheese yourself!
- Olive oil. To help the seasonings and the panko-parmesan coating stick to the fish.
- Spices. I seasoned the fish with paprika, salt, garlic powder, dried basil, and ground black pepper.
How to make parmesan crusted tilapia
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Season the tilapia filets with the spices on all sides.
Step 2- Stir the breadcrumbs and parmesan on a plate. Dredge the seasoned filets in the breadcrumb-cheese mixture.
Step 3- Place the filets on a prepared baking sheet and drizzle with olive oil over each one.
Step 4- Bake the tilapia fillets until golden brown.
Arman’s recipe tips
- Check for doneness with a meat thermometer. Tilapia is safe to eat once the thickest part reaches an internal temperature of 145°F (per the FDA).
- Pat the fish filets dry with paper towels before coating them to help the seasonings and breadcrumbs stick.
- Let the fish filets marinate for about 10 minutes after adding the seasonings so they can absorb the flavors.
- To enhance browning and crispiness, lightly spritz the crusted tilapia filets with olive oil before baking.
Storage instructions
To store: Store the leftover crusted tilapia in an airtight container or wrap the filets tightly with plastic wrap or aluminum foil. Store in the fridge for up to 3 days.
To freeze: The fish should freeze well for about 2 months, but keep in mind that the coating won’t be as crunchy upon thawing.
Frequently asked questions
Tilapia should take about 20 minutes to cook through in a 410ºF oven but the total time depends on the thickness of your filets. If you’re not sure if they’re done, insert a meat thermometer into the thickest part of the fish. You’ll know it’s safe to eat when the internal temperature reaches 145°F.
If you can’t find tilapia, another mild white fish like cod, haddock, flounder, or sole will work just as well.
More easy seafood dinners
If you tried this Parmesan Crusted Tilapia recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Parmesan Crusted Tilapia
Ingredients
- 4 tilapia fillets 4 ounces each
- 1/2 cup panko breadcrumbs
- 1/2 cup parmesan cheese
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 210C/420F. Line a large baking tray with parchment paper.
- Combine the panko breadcrumbs and parmesan cheese on a plate.
- Pat dry the tilapia fillets. Season both sides with smoked paprika, salt, garlic powder, dried basil, and pepper.
- Dredge the seasoned tilapia in the parmesan and panko mixture and pat with your hands the crumbs onto the filet.
- Transfer the breaded tilapia onto the lined tray and drizzle half a tablespoon of olive oil over each one.
- Bake the tilapia for 18-20 minutes, or until golden brown on the outside. You can also use a meat thermometer to check that the fish reaches 145F.
- Remove the fish from the oven and serve with fresh lemons.
Notes
- Keto crusted tilapia. For a low-carb version of this recipe, substitute the breadcrumbs with keto bread crumbs or blanched almond flour.
- Gluten-free. To make a gluten-free version, substitute panko breadcrumbs with gluten-free panko breadcrumbs or crushed gluten-free crackers.
- Customize the flavor. Substitute the seasonings in this recipe for a lemon herb, Cajun, lemon pepper, Old Bay, or Italian seasoning blend.
I love the flavors in this and how crispy the exterior gets. Yummy!
Thanks Stephanie!
I made the Parmesan crusted tilapia. I have never put Panko on tilapia before it was out of this world! Now said I have the basics the next time I will Maybe use some lemon pepper seasoning and a little heat by way of some Tony chachares
This was perfect! The family loved it 🙂
I adore this fish and this is such a delicious new way to cook it!
I just made this parmesan crusted tilapia for dinner and my family RAVED about it. The parmesan crust was salty and cheesy.