This parmesan tilapia recipe is my family’s go-to fish recipe. We have it at least once a week. It has a very mild fish flavor and is quick and easy to make. Try it out and let me know how you like it!
recipe tips and tricks
Tilapia thaws quickly in cold water so there’s no need to worry about thawing it for hours beforehand.
The parmesan can either be freshly grated or dried from a canister. I’ve used both with great results.
Feel free to reduce, or completely omit, the salt. There’s a lot of flavors from the parmesan and breadcrumbs so it’s not completely necessary.
To avoid overcooking the fish, keep an eye on it and remove it from the oven as soon as it becomes white and flaky. There’s nothing worse than overcooked fish!
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Parmesan Tilapia
Ingredients
Method
- Preheat the oven to 425 degrees Fahrenheit.
- Thaw, rinse, and pat dry each tilapia fillet.
- On one plate, combine 3/4 teaspoons Kosher salt, 1/2 cup parmesan cheese, and 1/2 cup breadcrumbs. Set aside.
- Put 3 tablespoons of mayonnaise on another plate. Set aside.
- Working with one tilapia fillet at a time, coat both sides with mayonnaise. Then press one side into the breadcrumb mixture so it's evenly coated. Flip and do the same on the other side. Set aside on a baking sheet.
- Continue until all fillets are coated.
- Bake for 15 – 17 minutes (depending on the thickness of the fillets), or until the fish is white and flaky. Don't overcook.
This recipe was adapted from one found on ACoupleCooks.com.
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