Go Back

Baked Parmesan Crusted Tilapia - Crispy, Flavorful, and Easy

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Tilapia fillets (about 4 fillets, 4–6 ounces each), patted dry
  • Grated Parmesan cheese (freshly grated if possible), about 2/3 cup
  • Panko breadcrumbs, 1/2 cup
  • Mayonnaise or plain Greek yogurt, 2–3 tablespoons
  • Olive oil, 1–2 tablespoons
  • Garlic powder, 1 teaspoon
  • Onion powder, 1/2 teaspoon
  • Paprika (sweet or smoked), 1/2 teaspoon
  • Lemon zest, from 1 lemon (plus lemon wedges for serving)
  • Fresh parsley, chopped, 2 tablespoons (optional)
  • Kosher salt and black pepper, to taste
  • Nonstick cooking spray or a little extra oil for the pan

Method
 

  1. Preheat the oven: Set your oven to 425°F (220°C). Line a baking sheet with foil or parchment and lightly grease it so the fish doesn’t stick.
  2. Prep the tilapia: Pat the fillets very dry with paper towels. Dry fish equals a crispier crust. Season both sides with a pinch of salt and pepper.
  3. Mix the crust: In a bowl, combine Parmesan, panko, garlic powder, onion powder, paprika, lemon zest, and parsley (if using). Drizzle in olive oil and stir until the mixture is evenly moistened and sandy.
  4. Add the binder: Spread a thin layer of mayo or Greek yogurt on the top side of each fillet. This helps the crust adhere and keeps the fish juicy.
  5. Crust the fish: Press a generous layer of the Parmesan-panko mixture onto the mayo-coated side. Pat it down firmly so it sticks well, but don’t over-handle the fish.
  6. Bake: Place the fillets crust-side up on the prepared sheet. Bake for 10–12 minutes, depending on thickness. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  7. Optional broil: If you want deeper color, switch to broil for the last 1–2 minutes. Watch closely so the crust doesn’t burn.
  8. Finish and serve: Squeeze fresh lemon over the top and sprinkle extra parsley. Serve hot with a simple side like roasted vegetables, a green salad, or rice.