I’ve always loved making Parmesan Crusted Tilapia because it’s one of those recipes that feels fancy but comes together in less than 30 minutes. The crispy, cheesy coating locks in all the moisture, and the fish flakes apart perfectly every single time.
I still remember the first time I served this at a family dinner—it disappeared from the table faster than I could put out the lemon wedges. There’s just something comforting about the mix of golden crunch and tender fish that makes this recipe a true weeknight winner. And the best part? It uses simple pantry staples I always have on hand. You’re going to love this one!
Why You’ll Love This Parmesan Crusted Tilapia
There’s something timeless about a recipe that combines crunch, flavor, and ease. Parmesan Crusted Tilapia has become a staple in my kitchen because it checks every box: quick prep, big flavor, and family-friendly. Inspired by classic baked fish recipes with a modern, no-fuss twist, this dish delivers every time.
Easy to make with everyday pantry staples
Crispy, golden crust paired with flaky, tender fish
Perfect for busy weeknights or casual entertaining
Naturally high in protein and light on prep time
Versatile enough to pair with almost any side dish
Ingredient Note List
Tilapia Fillets: Tilapia is a mild, flaky white fish that takes on the flavors of the coating beautifully. Always pat them dry before crusting.
Parmesan Cheese: Freshly grated Parmesan adds salty, nutty flavor and makes the crust golden and crisp.
Panko Breadcrumbs: These breadcrumbs are lighter than regular ones, creating that extra crunch we all crave.
Garlic Powder: A touch of garlic powder infuses the crust with warm, savory flavor without overpowering the fish.
Paprika: Paprika adds a subtle smoky flavor and helps the coating achieve a rich golden color.
Salt & Black Pepper: Just enough seasoning to bring balance to the Parmesan and breadcrumbs.
Olive Oil: Brushing the fillets with oil ensures the crust adheres well and keeps the fish moist.
Butter: Melted butter gives the coating extra richness and helps with browning.
Lemon Wedges: A squeeze of fresh lemon brightens the flavors and cuts through the richness of the crust.
How to Cook Parmesan Crusted Tilapia
Step 1. I always start by preheating the oven to 400°F so it’s hot and ready when the fish goes in. Lining the baking sheet with parchment makes cleanup effortless.
Step 2. In my kitchen, I like to whisk together Parmesan, panko, garlic powder, paprika, salt, and pepper in a shallow bowl—it makes the coating evenly seasoned.
Step 3. I brush each fillet with olive oil and melted butter. This simple step ensures the crust sticks well and keeps the fish juicy inside.
Step 4. Press each fillet firmly into the Parmesan mixture. I’ve found pressing gently but evenly makes the coating crispier when baked.
Step 5. Place the coated fillets on the baking sheet without crowding them. This helps them bake evenly.
Step 6. Bake for 12–15 minutes until the crust turns golden and the fish flakes easily with a fork. For extra crunch, I sometimes broil the fish for the last 2 minutes.
Step 7. Serve hot with lemon wedges. A quick squeeze over the fish makes the flavors pop.
How to Store & Reheat
Storage in the fridge: I usually store leftovers in an airtight container in the fridge, where they stay fresh for up to 2 days. Let the fish cool fully before sealing to keep the crust crisp.
Freezing instructions: In my experience, Parmesan Crusted Tilapia freezes surprisingly well. Wrap each cooled fillet tightly in foil and place in a freezer bag. It keeps for about 1 month without losing texture.
Reheating instructions: For best results, reheat in the oven at 375°F for about 10 minutes until hot and crisp again. I don’t recommend microwaving—it tends to make the crust soggy.
Parmesan-Crusted Tilapia
Crispy, cheesy, and flaky Parmesan-Crusted Tilapia baked to perfection in under 30 minutes. A fast, family-friendly weeknight dinner with plenty of crunch and flavor.
