This Baked Parmesan Tilapia turns simple fish into a crispy, flavorful dinner in under 20 minutes. The cheesy, herbed crust creates a golden topping over tender, flaky fillets. It’s an easy, impressive meal perfect for any night.
Love Baked Parmesan Tilapia? So do we! If you're into Dinner Ideas or curious about Chicken Breast Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Baked Parmesan Tilapia
- Quick & Easy: Ready in under 20 minutes for busy nights.
- Crispy Cheesy Topping: Parmesan and herbs bake into a golden crust.
- Versatile & Light: Adapt the flavors and pair with any side.
Ingredients & Tools
- 4 tilapia fillets (about 150 g each)
- 60 g grated Parmesan cheese
- 50 g Panko breadcrumbs
- 2 tbsp fresh parsley, finely chopped
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp dried oregano
- ½ tsp onion powder
- 3 tbsp olive oil, divided
- 1 lemon
- Salt and freshly ground black pepper, to taste
Tools: Baking sheet, parchment paper, small mixing bowl, pastry brush (optional)
Notes: Freshly grated Parmesan melts better than pre-shredded. Don’t skip the fresh parsley for a bright finish.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 32 g |
| Fat: | 13 g |
| Carbs: | 8 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 8 minutes | Cook Time: 12 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Pat your fillets completely dry. Tilapia can sometimes release a bit of moisture. Giving it a good pat with a paper towel ensures the topping sticks beautifully and the fish gets a nice sear in the oven rather than steaming.
- Freshly grate your Parmesan. The pre-shredded stuff often contains anti-caking agents that can prevent it from melting into a perfectly crisp, cohesive crust. A microplane makes quick work of this and is totally worth the tiny bit of extra effort.
- Don’t be shy with the seasoning. Tilapia is a mild fish, so it’s a perfect canvas for flavor. Make sure you season the fish itself with salt and pepper before adding the topping—this builds layers of flavor from the inside out.
- Consider your breadcrumb choice. Panko gives a lighter, crispier texture, while traditional breadcrumbs will yield a denser, more classic crust. Both work wonderfully, so it just depends on your personal preference.
How to Make Baked Parmesan Tilapia
Step 1: Start by preheating your oven to 200°C (400°F) and lining a baking sheet with parchment paper. This little step makes cleanup an absolute breeze and prevents the delicate fish from sticking. Take your tilapia fillets and pat them thoroughly dry on both sides with paper towels. You’ll notice this makes a huge difference—a dry surface helps the oil and seasoning cling to the fish and promotes better browning.
Step 2: In a small mixing bowl, combine the grated Parmesan, Panko breadcrumbs, chopped parsley, garlic powder, paprika, dried oregano, and onion powder. Use a fork to mix everything together, breaking up any clumps. The mixture should look uniform and smell fantastic—savory, cheesy, and herby all at once. This is your flavor-packed crust.
Step 3: Drizzle about one tablespoon of the olive oil over the dried tilapia fillets, using a pastry brush or your fingers to coat them evenly on both sides. Then, season both sides generously with salt and black pepper. This initial layer of oil and seasoning is the foundation that ensures every single bite is perfectly seasoned.
Step 4: Now, pour the remaining two tablespoons of olive oil into the bowl with your Parmesan-breadcrumb mixture. Toss it all together until the crumbs are evenly moistened and look a bit like wet sand. The oil here is crucial—it helps the topping become irresistibly golden and crispy as it bakes, rather than drying out or burning.
Step 5: Divide the Parmesan mixture evenly among the tops of the four tilapia fillets, pressing it down gently with your fingers to form an even, cohesive layer. You want to cover the surface nicely, but don’t press so hard that you squish the fish. The crust should feel like it’s adhered well.
Step 6: Place the baking sheet in the preheated oven and bake for 10–12 minutes. The fish is done when it flakes easily with a fork and the topping is a deep, golden brown. You might even see a few deliciously crispy, cheesy bits around the edges. Be careful not to overcook it, as tilapia can go from perfectly tender to dry quite quickly.
Step 7: As soon as the fish comes out of the oven, squeeze the juice from half a lemon over all the fillets. The steam rising from the hot fish will carry that bright, citrusy aroma right through the kitchen. Let it rest for just a minute or two on the pan—this allows the juices to redistribute throughout the fish.
Step 8: Serve your Baked Parmesan Tilapia immediately. I like to garnish with the remaining lemon, cut into wedges, so everyone can add an extra squeeze if they like. The contrast of the hot, flaky fish, the crispy, savory crust, and that hit of fresh lemon is just… perfection.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended; the crust may become soggy upon thawing.
- Reviving: Reheat in a 350°F oven for 8–10 minutes to restore crispiness.
Serving Suggestions
Complementary Dishes
- Lemon Herb Rice Pilaf — The fluffy, aromatic rice soaks up any delicious juices from the fish and complements the citrus notes beautifully.
- Garlic Sautéed Spinach — A quick, vibrant green side that wilts down in minutes and adds a lovely color and earthy flavor to your plate.
- Roasted Asparagus — Tossed with a little olive oil and salt, roasted until tender-crisp, it’s a classic partner that’s both elegant and simple.
Drinks
- A Crisp Sauvignon Blanc — Its bright acidity and citrus notes cut through the richness of the Parmesan and mirror the lemon in the dish.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and palate-cleansing.
- A Light Lager — A cold, crisp beer won’t overpower the delicate fish and provides a nice counterpoint to the herby, cheesy crust.
Something Sweet
- Lemon Sorbet — A light, palate-cleansing dessert that continues the citrus theme and feels wonderfully refreshing after the savory main.
- Fresh Berry Parfait — Layers of Greek yogurt, honey, and mixed berries offer a creamy, sweet, and slightly tart finish.
- Almond Biscotti — For a little crunch with your coffee, these aren’t too sweet and provide a lovely, simple ending to the meal.
Top Mistakes to Avoid
- Using wet fish. If you don’t pat the tilapia fillets dry, the topping will slide right off and the fish will steam instead of bake, resulting in a soggy crust and less flavorful fish.
- Overbaking the tilapia. Tilapia is a thin, delicate fish that cooks very quickly. Just a minute or two too long in the oven can turn it from moist and flaky to tough and dry. Keep a close eye on it after the 10-minute mark.
- Not pressing the topping on. If you just sprinkle the mixture on top, it won’t form a proper crust and might fall off when you serve it. A gentle but firm press ensures it adheres and bakes up nice and crisp.
- Skipping the fresh lemon juice at the end. That final squeeze of lemon right after baking is non-negotiable. It adds a crucial burst of acidity that lifts all the rich, savory flavors and makes the whole dish sing.
Expert Tips
- Tip: For an extra flavor boost, add the zest of the lemon directly into the Parmesan breadcrumb mixture. The oils in the zest will perfume the entire crust with a beautiful, bright citrus aroma that bakes right in.
- Tip: If you have a wire rack that fits your baking sheet, place the fillets on that. This allows hot air to circulate underneath the fish, preventing the bottom from getting soggy and helping the entire fillet cook more evenly.
- Tip: Let the coated fish sit at room temperature for about 5 minutes before baking. This helps the topping “set” on the fish, making it even less likely to fall off during cooking or serving.
- Tip: For a richer, more golden crust, try a mix of Parmesan and a little Pecorino Romano. The Pecorino is saltier and sharper, adding another dimension of savory depth to the topping.
FAQs
Can I use a different type of fish?
Absolutely! This Parmesan crust works wonderfully on other mild, white fish like cod, haddock, or swai. Just keep an eye on the cooking time, as thicker fillets may need a few extra minutes in the oven. The key is to adjust based on thickness, not just the timer—the fish should be opaque and flake easily.
Can I make this recipe gluten-free?
Yes, it’s very easy to adapt. Simply swap the Panko breadcrumbs for your favorite gluten-free variety. Many brands make excellent GF panko-style crumbs that crisp up beautifully. You could also use crushed gluten-free crackers or even almond flour for a lower-carb, gluten-free alternative.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the fillets on a baking sheet in a 175°C (350°F) oven for about 8-10 minutes, until warmed through. Avoid the microwave, as it will make the crispy topping soft and soggy.
My topping isn’t browning. What can I do?
If the fish is cooked but your crust is still pale, just pop the tray under the broiler for the last 1-2 minutes of cooking. Watch it like a hawk—it can go from golden to burnt in seconds! This gives you that perfect, restaurant-quality finish.
Can I prepare this dish ahead of time?
You can assemble the fish with the topping on the baking sheet, cover it tightly with plastic wrap, and refrigerate it for up to 4 hours before baking. This is perfect for getting a head start on dinner prep. Just add a minute or two to the baking time since you’re starting with a cold fish.
Baked Parmesan Tilapia
Make crispy Baked Parmesan Tilapia in 20 minutes! A simple, healthy fish dinner with a golden parmesan crust. Get the easy recipe and cook it tonight.
Ingredients
For the Ingredients
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4 tilapia fillets (about 150 g each)
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60 g grated Parmesan cheese
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50 g Panko breadcrumbs
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2 tbsp fresh parsley (finely chopped)
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1 tsp garlic powder
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1 tsp paprika
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0.5 tsp dried oregano
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0.5 tsp onion powder
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3 tbsp olive oil (divided)
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1 lemon
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Salt and freshly ground black pepper (to taste)
Instructions
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Start by preheating your oven to 200°C (400°F) and lining a baking sheet with parchment paper. Take your tilapia fillets and pat them thoroughly dry on both sides with paper towels.01
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In a small mixing bowl, combine the grated Parmesan, Panko breadcrumbs, chopped parsley, garlic powder, paprika, dried oregano, and onion powder. Use a fork to mix everything together, breaking up any clumps.02
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Drizzle about one tablespoon of the olive oil over the dried tilapia fillets, using a pastry brush or your fingers to coat them evenly on both sides. Then, season both sides generously with salt and black pepper.03
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Pour the remaining two tablespoons of olive oil into the bowl with your Parmesan-breadcrumb mixture. Toss it all together until the crumbs are evenly moistened and look a bit like wet sand.04
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Divide the Parmesan mixture evenly among the tops of the four tilapia fillets, pressing it down gently with your fingers to form an even, cohesive layer.05
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Place the baking sheet in the preheated oven and bake for 10–12 minutes. The fish is done when it flakes easily with a fork and the topping is a deep, golden brown.06
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As soon as the fish comes out of the oven, squeeze the juice from half a lemon over all the fillets. Let it rest for just a minute or two on the pan.07
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Serve your Baked Parmesan Tilapia immediately. I like to garnish with the remaining lemon, cut into wedges, so everyone can add an extra squeeze if they like.08
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