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Parmesan Crusted Tilapia over rice topped with a lemon and cilantro.
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5 from 3 votes

Parmesan-Crusted Tilapia

This Parmesan Crusted Tilapia is tender and flaky on the inside and with a crisp cheesy crust on the outside. You'll have dinner on the table in less than 20 minutes!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Main Course
Cuisine: Seafood
Keyword: Parmesan, Tilapia
Servings: 4
Calories: 553kcal
Author: Erica Walker

Ingredients

  • 1/2 cup Parmesan cheese
  • 1/2 cup Panko bread crumbs
  • 1/4 cup butter softened
  • 4 tablespoons mayonnaise
  • 2 tablespoons fresh lemon juice
  • sea salt and fresh black pepper (to taste)
  • 1 pound tilapia fillets about 4 filets
  • Old Bay seasoning or your favorite seafood seasoning salt
  • paprika to taste

Instructions

  • In a medium-sized bowl combine Parmesan cheese, bread crumbs, butter, mayonnaise, lemon juice, salt, and pepper. Set aside
  • Cover a baking sheet with aluminum foil or parchment paper foil and spray with cooking spray.
  • Arrange fillets in a single layer on prepared pan and generously sprinkle Old Bay seasoning over the top only.
  • Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over, sprinkle on the Old Bay seasoning again, then broil for a couple more minutes.
  • Remove the fillets from the oven and pat about 3 tablespoons of the breadcrumb mixture on the top side of each fillet.
  • Sprinkle with paprika and parsley.
  • Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Serve immediately. Garnish with lemon wedges (optional).

Notes

  • Buy frozen tilapia from the meat and seafood department at your local grocery store. the "fresh" fish they have in the display cases were most likely previously frozen and thawed for display. It is best to thaw the fish yourself. 
  • Keep a meat thermometer handy to check the internal temp of the fish. You want it to be 145 degrees F. It tastes best when it's not overcooked.
  • Though we love Parmigiano Reggiano for most dishes, the powdery parmesan cheese from a canister works best for this recipe. It crisps up with the breadcrumbs  instead of melting.

Nutrition

Calories: 553kcal | Carbohydrates: 24g | Protein: 38g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 115mg | Sodium: 1009mg | Potassium: 428mg | Fiber: 2g | Sugar: 3g | Vitamin A: 600IU | Vitamin C: 3mg | Calcium: 426mg | Iron: 3mg