Fast and Easy Parmesan Crusted Tilapia
This Parmesan crusted tilapia is the perfect quick, healthy dinner. Flaky white fish gets coated in a savory, crispy Parmesan and breadcrumb mixture and baked to golden perfection in just 12 minutes.
Equipment
- Rimmed baking sheet (half-sheet pan)
- Parchment paper or aluminum foil
- Three shallow bowls or plates for breading station
- Paper towels
- Citrus juicer or reamer (optional)
- Microplane or box grater for Parmesan
Ingredients
- 4 fillets tilapia about 6 ounces each, patted very dry
- 1/2 cup grated Parmesan cheese freshly grated from a block, not the shelf-stable powder
- 1/3 cup Panko breadcrumbs or regular fine breadcrumbs
- 1 tbsp fresh parsley finely chopped, plus more for garnish
- 1 tsp garlic powder
- 1 tsp paprika sweet or smoked
- 1/2 tsp onion powder
- 1/2 tsp kosher salt plus more for seasoning fish
- 1/4 tsp black pepper freshly ground
- 1/4 cup all-purpose flour
- 1 large egg beaten
- 2 tbsp olive oil or melted butter for drizzling
- 1 lemon cut into wedges for serving
Instructions
- Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper or foil for easy cleanup. Pat the tilapia fillets completely dry with paper towels—this is the single most important step for a crispy crust. Season both sides lightly with a pinch of salt and pepper.
- In a shallow bowl or plate, combine the grated Parmesan, Panko breadcrumbs, chopped parsley, garlic powder, paprika, onion powder, kosher salt, and black pepper. Mix thoroughly with a fork to break up any clumps and distribute the seasonings evenly. In two separate shallow dishes, place the flour and the beaten egg.
- Working with one fillet at a time, dredge it lightly in the flour, shaking off any excess. Next, dip it into the beaten egg, letting the excess drip off. Finally, press the fillet firmly into the Parmesan breadcrumb mixture, coating both sides and the edges thoroughly. Use your fingers to gently pat the coating to help it adhere. Place the coated fillet on the prepared baking sheet. Repeat with remaining fillets.
- Drizzle or lightly brush the top of each coated fillet with olive oil or melted butter. This will help the crust turn a beautiful, deep golden brown as it bakes. Arrange the fillets so they are not touching on the baking sheet to ensure even cooking and crisping.
- Bake for 10-12 minutes, or until the fish is opaque and flakes easily with a fork and the crust is golden brown and crisp. Do not flip the fish during baking. For extra browning, you can broil for the final 1-2 minutes, watching closely to prevent burning. Let the fish rest on the pan for 2-3 minutes before serving with fresh lemon wedges.
Notes
Chef's Tips:
• For the crispiest crust, use freshly grated Parmesan from a block. The pre-grated kind contains anti-caking agents that can prevent proper browning.
• The most common mistake is not patting the fish dry. Any surface moisture will steam the coating instead of letting it crisp.
• Serve immediately for the best texture. Pair with a simple arugula salad or roasted asparagus for a complete meal.
Food Safety:
• Cook fish to an internal temperature of 145°F (63°C) as measured by a food thermometer.
• Refrigerate leftovers within 2 hours of cooking.