Description
Golden, crispy Parmesan crusted tilapia fillets that are baked to perfection in just 25 minutes. This easy weeknight dinner features tender, flaky fish with an irresistibly crunchy coating that rivals any restaurant version!
Ingredients
Scale
- 4 tilapia fillets (about 4-6 oz each)
- ½ cup freshly grated Parmesan cheese
- ½ cup panko breadcrumbs
- 3 tablespoons mayonnaise
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh lemon wedges (for serving)
- Fresh parsley, chopped (optional garnish)
Instructions
- Preheat Your Oven – Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly greased aluminum foil for easy cleanup.
- Prepare the Fish – Pat the tilapia fillets completely dry with paper towels. This step is crucial for a crispy crust! Arrange the fillets on the prepared baking sheet, leaving a little space between each one.
- Make the Mayo Spread – In a small bowl, mix together the mayonnaise, garlic powder, and half of the salt and pepper. This will help the coating stick and keep the fish moist.
- Apply the Mayo Layer – Using a fork or pastry brush, spread a thin, even layer of the mayo mixture over the top of each fillet. You want to coat the entire surface.
- Create the Parmesan Coating – In another small bowl, combine the Parmesan cheese, panko breadcrumbs, paprika, Italian seasoning, and the remaining salt and pepper. Mix well to distribute everything evenly.
- Coat the Fish – Generously press the Parmesan mixture onto the mayo-coated fish, creating an even layer. Pat it down gently so it adheres well. Use all the coating mixture across the four fillets.
- Add the Butter – Drizzle the melted butter evenly over the coated fillets. This helps achieve that beautiful golden color and extra crispiness.
- Bake to Perfection – Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the fish flakes easily with a fork and the internal temperature reaches 145°F. The crust should be golden brown and crispy.
- Broil for Extra Crispiness (Optional) – If you want an even crispier, more golden crust, turn on the broiler for the last 1-2 minutes of cooking. Watch carefully to prevent burning!
- Serve Immediately – Remove from the oven and let rest for 2-3 minutes. Garnish with fresh parsley and serve with lemon wedges for squeezing over the top.
Notes
- Fish Thickness Matters: If your fillets are thicker than ½ inch, they may need an extra 2-3 minutes of baking time.
- Don’t Skip the Mayo: It’s what makes the coating stick and keeps the fish moist!
- Fresh Parmesan is Key: Pre-shredded Parmesan won’t crisp up the same way.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American/Italian-Inspired
Nutrition
- Serving Size: 1 fillet (approximately 6 oz with coating)
- Calories: 285
- Sugar: 1g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg