Crispy Parmesan Tilapia

This easy Parmesan Tilapia is crispy, flavorful and perfect for a fish and chips dinner. It’s quick and easy, even on busy weeknights. Serve this tilapia with baked potato wedges or fries and a simple salad. Crispy on the outside and flaky on the inside. This Parmesan Tilapia is one of my favorite dishes to make with this mild fish. Adding Parmesan to breading not only adds flavor but also makes the breading even crispier.

Why You’ll Love Parmesan Crusted Tilapia?

1. This crispy baked fish is similar in taste and texture to fried fish, but without all the oil and mess from frying.
2. It’s super simple recipe to make – you only need four ingredients and 30 minutes before this tasty main dish is ready to eat.
3. Tilapia is really easy to cook and doesn’t require much skill in the kitchen. So this recipe is great for beginners.

Ingredients:

1. Tilapia Fillets: Unlike many other fish recipes, you can bake this tilapia fresh or frozen, because the combination of mayo and crust prevents it from drying out. If you have frozen fish, simply rinse it under cold water to remove any ice, pat dry, and proceed like you would with fresh fish. I used whole fillets for this recipe, but loins (the thicker part of the fillet without the flat portion) are fine to use as well.
2. Spices: Garlic salt, black pepper, and paprika give this crusted parmesan tilapia a delicious flavor, but you could use other spices as well. If you don’t have garlic salt, you can use a combination of plain garlic powder and sea salt instead.
3. Herbs: You will also season the fish with dried oregano and basil. You can also use fresh herbs, but you’ll need to triple the amount of each.
4. Grated Parmesan Cheese: This ingredient, along with the herbs and spices, forms the “breadcrumb mixture” for the fish. Don’t get shredded or shaved parmesan, as it will just melt and won’t create the same crust. I also don’t recommend fresh grated parmesan, as it will melt instead of forming a crust — use grated parmesan from a plastic can like this instead. Parmesan is a healthier option than bread crumbs, but if you want to, you can replace half of it with bread crumbs for an even crispier texture.
5. Mayonnaise: I like to use my homemade avocado oil mayo, but you can use any mayo you prefer for this recipe.
6. Lemon Juice: I use a fresh lemon, but this is totally optional.

   

How to Cook?

1. Prep: Preheat the oven. Lightly grease a baking sheet with oil or cooking spray.
2. Season: Arrange the tilapia fillets on the pan. Pat dry with paper towels, then season with garlic salt and black pepper on both sides.
3. Spread the Mayo: Add mayonnaise over each filet.

   

4. Add the Crust Topping: In a small bowl or dish, mix together parmesan, oregano, basil, and paprika. Top each fish fillet with parmesan mixture.
5. Add Veggies: If you want to make a sheet pan dinner, arrange soft veggies in a single layer around the fish.

   


6. Bake: Cook until fish flakes easily with a fork and crust is golden brown. Squeeze with fresh lemon before serving, if desired.

   

Store & Reheat:

1. Store: The safest method to store leftovers is to separate each fillet and place it in a shallow airtight container or wrap it tightly in plastic wrap. The container should then be stored in the coldest part of your refrigerator for up to 5 days.
2. Reheat: For best results, reheat tilapia in the oven at 350 degrees F for about 10 minutes, until warm. The microwave will also work, but is more likely to dry out the fish.
3. Freeze: You can also freeze parmesan tilapia for up to 3 months. Thaw in the fridge overnight, or in a zip lock bag submerged in water, prior to reheating. The fish may be a bit drier after thawing.

What To Serve With Baked Parmesan Crusted Tilapia?

1. Salads: Salad recipes like pear salad or creamy cucumber radish salad pair well with parmesan tilapia.
2. Vegetables: To have everything done at the same time, try quick air fryer green beans, perfectly caramelized sauteed eggplant, or buttery sauteed broccoli.
3. Starches: Oven roasted potatoes or roasted sweet potatoes, and Instant Pot baked potatoes are popular options. I like to make less-starchy swaps like roasted rutabaga, easy cauliflower rice, or mashed cauliflower.