Buy Now → Baked Parmesan Crusted Tilapia
Oven-baked Parmesan crusted tilapia with buttery panko crumbs and a lemon mayonnaise coating. A simple fish dinner with a crisp topping, ready in about 35 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Units
Scale
- 1 1/2 pounds tilapia fillets
- 1/2 cup finely grated Parmesan cheese
- 1 cup panko bread crumbs
- 1/4 cup salted butter, softened
- 3 tablespoons mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon lemon pepper
- Nonstick cooking spray
Instructions
- Prep
- Heat the oven to 425°F. Cover a rimmed baking sheet with foil and coat lightly with cooking spray.
- Combine the panko, Parmesan, and softened butter in a bowl. Work the butter through the crumbs with a fork until evenly distributed.
- In a separate bowl, whisk together the mayonnaise, lemon juice, lemon zest, salt, and lemon pepper.
- Blot both sides of the tilapia with paper towels. Arrange the fillets on the prepared baking sheet with space between them.
- Assemble
- Divide the mayonnaise mixture among the fillets and spread across the top of each piece.
- Spoon the Parmesan crumbs over the coated fish. Press gently to help the topping adhere.
- Bake
- Bake on the center rack for 15–20 minutes, checking thinner fillets early. The topping should be golden, and the fish should separate easily into flakes and reach 145°F in the thickest portion.
- Serve immediately while the crust is crisp.
Notes
- Substitutions: Use cod, haddock, or another mild white fish, adjusting the cooking time for thickness. Gluten-free panko can replace regular panko.
- Seasoning: Parmesan, salted butter, and some lemon pepper blends contain salt. Reduce the added salt if your lemon pepper blend is especially salty.
- Serving suggestions and pairings: Serve with rice pilaf, roasted asparagus, steamed green beans, or a green salad. Offer lemon wedges alongside.
- Storage: Refrigerate leftovers in an airtight container within 2 hours of cooking and use within 3 days. Reheat at 350°F until the center reaches 145°F. Cover loosely if the topping browns before the fish is heated through.
- Freezing: Freeze cooled portions in a single layer, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. The coating will soften somewhat after freezing.
Find it online: https://jennifercooks.com/parmesan-crusted-tilapia/