Crispy Parmesan Tilapia Recipe - Simple, Golden, and Flavorful
Tilapia is one of those weeknight heroes that never lets you down. It cooks fast, takes on flavor beautifully, and pairs well with almost anything. This crispy Parmesan version gives you golden edges, tender flakes, and a savory coating that feels comforting without being heavy.
Ingredients
- Tilapia fillets: 4 fillets (about 5–6 ounces each), thawed and patted dry
- Parmesan cheese: 1/2 cup, finely grated (freshly grated works best)
- Breadcrumbs: 1/2 cup (panko for extra crunch or fine breadcrumbs for a thinner crust)
- Garlic powder: 1 teaspoon
- Paprika: 1/2 teaspoon (smoked or sweet)
- Dried Italian seasoning or dried parsley: 1 teaspoon
- Lemon zest: 1 teaspoon (plus lemon wedges for serving)
- Salt and black pepper: to taste
- Olive oil: 2–3 tablespoons, divided
- Egg: 1 large, beaten (or 2 tablespoons mayonnaise for a no-egg option)
- Optional: Red pepper flakes for a little heat
- To serve: Chopped fresh parsley, extra lemon
Instructions
- Heat the oven: Preheat to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it so the fish doesn’t stick.
- Mix the coating: In a bowl, combine Parmesan, breadcrumbs, garlic powder, paprika, Italian seasoning, lemon zest, a pinch of salt, and pepper. Stir to blend.
- Prep the tilapia: Pat the fillets very dry with paper towels. Brush both sides with a thin layer of olive oil, then brush the top side with beaten egg. The egg helps the coating cling and crisp.
- Coat generously: Press the Parmesan-breadcrumb mixture onto the top of each fillet. Don’t coat the bottom; keeping it bare helps the fish cook evenly and prevents sogginess.
- Bake until golden: Arrange fillets on the prepared sheet, coating side up. Bake for 10–12 minutes, depending on thickness. The fish should flake easily and the coating should be lightly browned.
- Optional broil: For deeper color and extra crunch, switch to broil for 1–2 minutes at the end. Watch closely—Parmesan can go from golden to too dark in seconds.
- Finish and serve: Squeeze fresh lemon over the fish and sprinkle with parsley. Serve hot with a simple salad, roasted vegetables, rice, or garlic mashed potatoes.