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.
Jan says
This is a excellent recipe. It was absolutely amazing.
Dan says
This is the sixth time I have made this recipe. It is definitely our “go-to” Tilapia recipe. So easy to prep earlier in the day and just pop into the oven whenever you are ready. This can also be done in the air fryer for a crispier result. But either way is excellent.
Tracy says
Can this be made in an air fryer?
Deborah says
I haven’t personally tried (although now I want to!) but I’m guessing it would work well!
Leigh Ann La Plante says
I made it last night, it was very delicious the only thing was it stick to the foil
Ann says
Delicious and so easy!
Angelica M Vazquez says
I loved this recipe! I made it for my family and we all enjoyed it. Great taste and very easy to make. I’ve also mealed prepped and toke a dish for my coworker and she loved it. I served it with asparagus. I definitely recommend
Donna MD says
I did not like this at all and neither did my husband. I made it because of all of the rave reviews. I found it soggy and very parm= cheese strong. I will stick to seasoned panko/parm air fried with cooking spray.
Jo says
My usually fussy children (who only eat fish when it’s covered in breadcrumbs/batter) ate every single bit and asked for more! I used hake instead of tilapia and served it with white rice and garden peas…delicious
Mary says
Great recipe! But I think you thaw fish; not sure about “unthaw”! Thank you!
Deborah says
Oh my goodness! Thanks for catching that – fixed!
Mary Kay Berning says
Family loved this recipe! It was a big hit. I will make it again and can’t wait to try it with your other flavor suggestions! Thank you!
Shirley says
Going to try it tomorrow will let you know how it goes.
Serena P says
I made this last year when I was 17 and my family was super impressed. Super easy super cheap super delicious
Inez White says
my husband and I have made this several times and we both love it.
Jean McGuire says
This fish was amazing!!!!!!! All 8 of us in my family loved it! It’s usually hard to get half of us to eat fish but not with this recipe. I ended up making a whole package of Tilapia steaks (10) and adding 5 additional minutes because it was a lot. Then I broiled them for 3 minutes. (Total coming time 15 minutes plus 3 broiler minutes) They were absolutely amazing! So smoky and meaty. Mmmmmmm!!! I took a picture but don’t know how to add it to the post. Definitely will be making this again. Thank you so much!!
Nichole Gregory says
Really great and yes, fresh Parmesan grated was a hit. I added cayenne and used smoked paprika instead. My teenage boys loved it! Thank you.
Tracey says
This is a recipe in our regular dinner rotation!