Description
This Garlic Parmesan Crusted Tilapia features tender, flaky fish topped with a crispy, golden-brown crust made from butter, Parmesan cheese, garlic, and herbs. Ready in just 20 minutes, it’s an easy weeknight dinner that tastes like restaurant-quality seafood!
Ingredients
Scale
For the fish:
- 4 tilapia fillets (4-6 oz each, about 1.5 lbs total)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or olive oil for greasing the pan
For the Garlic Parmesan Crust:
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 3 tablespoons butter, melted
- 2 tablespoons mayonnaise
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat and prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
- Prepare the fish: Pat the tilapia fillets completely dry with paper towels – this is crucial for getting a crispy crust! Arrange the fillets on the prepared baking sheet, leaving a little space between each one. Season both sides lightly with salt and pepper, then drizzle with fresh lemon juice.
- Make the crust mixture: In a small mixing bowl, combine the grated Parmesan cheese, panko breadcrumbs, melted butter, mayonnaise, minced garlic, Italian seasoning, paprika, salt, and pepper. Stir everything together until you have a thick, paste-like mixture that holds together when pressed.
- Apply the crust: Divide the Parmesan mixture evenly among the four fillets. Using the back of a spoon or a small spatula, spread the mixture over the top of each fillet, creating an even layer that covers the entire surface. Press down gently so it adheres well to the fish.
- Bake to perfection: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the fish flakes easily with a fork and the crust is golden brown and crispy. The internal temperature should reach 145°F when measured with an instant-read thermometer at the thickest part of the fillet.
- Optional broil step: For an extra-crispy, golden crust, turn on the broiler for the last 1-2 minutes of cooking. Watch carefully to prevent burning – the crust can go from golden to burnt very quickly under the broiler!
- Serve immediately: Remove from the oven and let rest for 2-3 minutes. Garnish with freshly chopped parsley and serve with lemon wedges on the side for squeezing over the top. Enjoy your restaurant-quality tilapia!
Notes
- Don’t skip drying the fish! Excess moisture prevents the crust from adhering properly and getting crispy.
- Fillet thickness matters: If your fillets are particularly thick (over 1 inch), you may need to add 2-3 minutes to the cooking time.
- Watch the broiler: If using the broiler to finish, don’t walk away! The crust can burn in seconds.
- Make it gluten-free: Simply substitute regular panko with gluten-free panko breadcrumbs or crushed gluten-free crackers.
- Fresh vs. frozen fish: Both work great! Just make sure frozen fillets are completely thawed and thoroughly dried before adding the topping.
- Leftover crust mixture: If you have extra topping, save it in an airtight container in the fridge for up to 3 days. It’s delicious on chicken, pork chops, or other fish!
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Don't skip drying the fish! Excess moisture prevents the crust from adhering properly and getting crispy. Fillet thickness matters: If your fillets are particularly thick (over 1 inch), you may need to add 2-3 minutes to the cooking time. Watch the broiler: If using the broiler to finish, don't walk away! The crust can burn in seconds. Make it gluten-free: Simply substitute regular panko with gluten-free panko breadcrumbs or crushed gluten-free crackers. Fresh vs. frozen fish: Both work great! Just make sure frozen fillets are completely thawed and thoroughly dried before adding the topping. Leftover crust mixture: If you have extra topping, save it in an airtight container in the fridge for up to 3 days. It's delicious on chicken, pork chops, or other fish!
- Calories: 285 kcal
- Sugar: 1g
- Sodium: 625mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg