This Parmesan Crusted Tilapia is a simple fish recipe that is done in 20 minutes and will even impress non-fish lovers!
I always feel a little fancy when we eat fish at home, so serve this with some Vanilla Bean Rice Pudding with Raspberries and Salted Caramel, and your date night in is planned!!
Before I started blogging, I don’t think I ever made fish. Thinking that it was hard. Not knowing what to do.
I was so wrong.
Once I actually tried it, I realized that it is actually really easy. And really fast.
I am now a huge fan. Especially when it comes to a recipe as easy as this Parmesan Crusted Tilapia!
What You’ll Need:
- Parmesan Cheese – freshly grated definitely works the best for this recipe, in my opinion. But others have made this with the canned Parmesan and have liked it!
- Paprika – this adds flavor and color. I will sometimes use smoked paprika for a smoky twist.
- Parsley – for color and freshness.
- Salt – I like things salty, so I like to add a little salt. Feel free to leave this out if the Parmesan is salty enough for you.
- Extra Virgin Olive Oil – you’ll need this so that the cheese mixture will stick to the fish.
- Tilapia – I used tilapia because it is easy for me to get, but any firm, white fish will work.
- Lemon – in my opinion, you can never go wrong with a squeeze of fresh lemon on fish. It holds true on this recipe, as well.
How to Make It
MIX: Combine the parmesan, paprika, parsley, and salt. I like to do this in a shallow bowl or on a plate.
DRIZZLE: Cover both sides of the fish with the olive oil.
COAT: Dredge each piece of fish in the parmesan mixture, coating both sides. Use your hands to pat the cheese and seasonings into the fish, if needed.
BAKE: Bake the filets until the fish is opaque in the thickest part of the fish. For a normal sized tilapia filet, this should take about 10 minutes.
Frequently Asked Questions:
This is a super simple dish, so I think a couple super simple side dishes are all you need. I love this Lemon Broccoli or these Sauteed Green Beans with Cherry Tomatoes. I would just keep it simple!
I think one common misconception with this recipe is that it should be crispy. u0022Crustedu0022 in this instance just means that it is covered in Parmesan. I have had people say that they pan fry it first before baking, which will make it a little more crispy. You could also add some bread crumbs, if you want more of a crispy crust.
Yes! If you are using frozen fish, just make sure to fully thaw it before cooking. I like to thaw frozen fish in the refrigerator overnight.
I have made this with other firm, white fish (like halibut) but my guess is that as long as it is a firm fish, this would be delicious!
One thing that I love about this recipe is that it is easy to change it up. I mentioned that I like to use smoked paprika, but lemon pepper, old bay seasoning, a bit of cajun seasoning, or garlic powder would be delicious. Feel free to play around with the recipe and make it your own!
More Delicious Seafood Recipes
Take a trip back to your childhood with this classic Tuna Casserole recipe.
When I’m craving salmon, this Soy Ginger Salmon is the one that always pops into my mind.
In the mood for tacos? Try these Fried Fish Tacos for a bit of Tex-Mex at home.
This Moo Shu Shrimp is packed with flavor and are perfect any night of the week.
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Parmesan Crusted Tilapia
Ingredients
- 3/4 cup freshly grated Parmesan cheese
- 2 teaspoons paprika
- 1 tablespoon chopped parsley
- 1/4 teaspoon salt ,optional
- 1 tablespoon extra virgin olive oil
- 4 tilapia filets ,about 4 oz each*
- lemon ,cut into wedges
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with foil.
- In a shallow bowl, mix together the Parmesan, paprika, parsley and salt. Drizzle the tilapia with the olive oil, then dredge in the cheese mixture, pressing it in lightly with your fingers if necessary. Transfer to the baking sheet.
- Bake until the fish is opaque in the thickest part, 10-12 minutes. Serve with the lemon slices.
Adele says
All of my family liked this tonight. I repeat, ALL OF THEM. My husband and my five sons (including my 8-month old who scarfed it down with his little pudgy fingers). My 2 year old kept asking for more— I was surprised he even tried it in the first place! My kids are incredibly picky eaters and complainers and my husband is always polite but went out of his way to tell me he enjoyed this. I used butter instead of oil, used a little less paprika, and added garlic powder. It was a hit! Thank you! I’m sure I will be making it again.
Julie says
Made this tonight and we will definitely be having it again! We all really loved it. (The 5 yr old tolerated it which is a complete win in my book!) I used shredded parmesan and will probably do it separate from the seasonings next time since it’s chunkier, but it still turned out perfect.
Deborah says
I’m so glad you enjoyed it!
Lettie says
Best tilapia recipe ever! I’m planning on making this once a week now. It was so fast and delicious!
SzEB says
Saw a comment about fish and cheese not working together, which I would have agreed with about ten years ago until, while living in Europe, I tried a Tonno pizza. It’s just a basic marinara, tuna, onion, black olives, roasted red pepper (though fresh red bell pepper works just as well) and mozzarella with some basil and oregano if desired. So good! Made me more open to try recipes such as this. Give this one a chance! So truly worth it.
SzEB says
I was looking for a new way to make fish, since most of my family doesn’t really like it while I love it. I found your recipe and thought why not? It’s not like it would be the first time they haven’t eaten something new I tried…and seriously, they loved it! My picky picky 8 year old kept telling me he hadn’t made up his mind if he liked or not…and was still trying to decide after eating two servings (turns out it’s a yes). My picky picky husband tasted it like a wine taster…and told me it’s absolutely delicious. My Dad, who hates, really hates, fish (will only eat it if it’s super spicy so he doesn’t have to taste it, which this was not in the least) ate two servings, one bite at a time saying (with every bite), “Wow, this is really good. Excellent! Really good!” So, thank you, I got my boys to eat fish! 🙂 The only changes I made were to salt the filets before, as well as a little in the coating (these guys are salt fiends, though it was still much less salt than any ready made dish) and I mixed Romano and Parmesan because I din’t have enough Parmesan. And my parsley was freeze dried (which I reconstituted with a little water, then squeezed out, because I didn’t have fresh at the moment). I also made a lemony butter sauce to go with it (since I thought if they don’t like fish, let’s mask the flavor), which everybody liked, but felt was not needed. So, they would alternate with the sauce and without, and told me that, while the sauce was great, the fish didn’t need it (which is a huge compliment!). I tried pan frying a few pieces before hand (like someone recommended) for a short while to get some color, but the coating came off and the filets started to break apart. So I took the leap of faith and just put them in the oven (though at 375 F for 15 minutes since I use a silicone liner which doesn’t do well above that temp) and gave a little spray of 100% olive oil on top (Organic spray from BJs) and the fish came out golden brown and crispy, no need to previously pan fry. Sorry that this is so long, but I just want anyone who might be reading this to know that this recipe really works! I usually never comment, but this was so successful (my dad ate two potions!!!!) that I just truly had to thank you. If there is only one thing I might try next time is to put the fish on a rack in the sheet pan, so the bottom stays crispy, too…though with the unexpected success I had with this, I likely won’t change anything at all. This is definitely going on my regular rotation! And if anyone is reading this, don’t skip the paprika or parsley, unless you hate it or are allergic, because they really do add to the whole flavor profile. Just thank you for a successful recipe which didn’t take me hours to make (rather much less than an hour), and one that was super delicious!
Heidi says
Where did this recipe go?! I just made it last week and we loved it! Now it is not showing up on this page. I’ve tried to find it multiple times. Please post again!
Deborah says
I’m so sorry – there was a widespread problem and sites were messed up. It is there now!
Jeffrey Marzolf says
Wow, delicious! We only had smoked paprika and it turned out fantastic. A new family favorite. Thank you!
Deborah says
Smoked paprika is my favorite – I’m so glad your family loved the recipe!
Jay says
I really loved the parm crusted tilapia. The ads, not so much. Far too many.
Heer Shah says
I also love the parm.
Carol says
I want to make this to take to my Mom’s for Christmas Eve. I have to make ahead at my house. How should we reheat it so that it still comes out crunchy and not suggy?
ELNITA GWIN says
Can you use something else other then olive oil not a fan to that tastes…..
Angel says
It is a little too much paprika for my family. Not enough flavor. It looked pretty. I think you really have to like paprika for this to be successful for your family – thank you for the idea! Maybe I did something wrong bc all the other reviews are good. Hmmm
Heidi says
The best tilapia recipe EVER and a favorite in our household!
Deborah says
Yay! I’m so glad you all loved it!
arlene says
this recipe is delicious. i tried it in my air fryer and it came out perfect. thank you so much for the idea! all your ideas are great as i was watching all the different recipes you were making-very inspiring-keep up the great work- and happy cooking!
Deborah says
I’m so glad you enjoyed it – and I love the idea of making it in an air fryer!
Josue Rodriguez says
It was awesome!
Deborah says
Yay!!
Pam says
Delicious recipe! Served up with Spanish brown rice and garlic chili green beans and it was a huge hit. Will make again.
Deborah says
So glad you liked it! And your sides sound perfect!!
Megan says
Awesome recipe! my 3, 5 and 7 year old boys loved it
Deborah says
Yay – I love it when the kids love it, too!
Stacie says
Hi Deborah, this looks fantastic! I have pinned it and hope to share with my followers since this recipe is diabetic friendly.
Thank you!
JENNIFER MELENDEZ says
I made this for my husband tonight and he LOVED IT. Thank you pinned it as welll.