Parmesan Crusted Tilapia (2024)

4.26 from 413 votes

Tilapia—fresh or thawed frozen fillets
Olive oil
Parmesan cheese—grated, fresh is preferred.
Pantry ingredients—paprika, parsley, salt, black pepper

👨‍🍳How to Bake Parmesan Crusted Tilapia

1. Mix topping of grated Parmesan cheese and seasonings.
2. Brush tilapia with oil, then dredge in the topping and pat it on firmly.
3. Place on a prepared baking sheet and pat more topping on the fish.
4. Bake in a preheated oven for about 10-12 minutes until flaky.

This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.

⏰How long to cook tilapia in the oven?

It will get a very nice brown and take 10-12 minutes. The fish will also be flakey if you check. If you are unsure, the internal temperature should be 145°.

Seasoning options

• Sweet paprika is commonly used, but try hot or smoked paprika for a different flavor.
• I frequently add a touch of garlic powder or cayenne pepper.
• Or try other seasonings like lemon pepper, Old Bay, or cajan seasoning.

Can I use other fish?

Yes, you can make Parmesan crusted salmon, haddock, or cod with this recipe, and as long as the thickness is under 1 inch, the cooking time should be the same. Other white fish may be used, but it needs to be relatively firm.

🍽️What to serve with tilapia?

For a complete meal, serve tilapia with a fresh salad or a vegetable, like roasted asparagus, roasted cauliflower, or bacon-baked green beans. A potato dish like Parmesan Baked Potatoes,scalloped potatoes,baked French fries, or roasted red potatoes are excellent choices.

Round it out with bread, like healthy biscuits,Cheddar Bay Biscuits, orcornmeal biscuits.

Storage of leftovers

This dish is much better served fresh. The coating will not be as crispy and may fall off. But you can store leftovers by carefully sealing them in foil for 3 days. Then, to reheat, open the top of the foil completely and reheat in a 350° oven or air fryer.

❓FAQs

🐟What is Tilapia?

Tilapia is frequently called "the chicken of fish" due to its mild taste and ease of mass production on farms.

They are generally freshwater, inhabiting shallow streams, ponds, rivers, and lakes. Tilapia is native to Africa and the Middle East. However, they've been distributed worldwide and farmed almost everywhere.

While you can attack any farm-raised fish for the method or any farm product, the facts still support tilapia as a good source of low-fat protein. Tilapia is lower in omega-3 than some wild fish but lower in mercury.

↑Jump to Table of Contents

Preheat the oven to 400° convection or 425° conventional.Thaw tilapia completely if frozen,. Wash and pat dry tilapia fillets.

Line a baking dish or sheet with aluminum foil for easy cleanup, and brush the foil with oil or a very heavy spray of cooking spray.

Grate Parmesan if needed.

Mix Parmesan cheese, paprika, parsley, salt, and black pepper in a shallow pan.

Brush tilapia with oil on both sides and then dredge in the Parmesan mixture, patting the coating on. Place on the baking sheet. Take some of the remaining Parmesan mixture and pat it on the already-coated fish.

Bake for about 10-12 minutes until flaky.

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Parmesan Crusted Tilapia

This Parmesan Crusted Tilapia recipe uses fresh or frozen tilapia fillets, Parmesan cheese, and paprika, but without Panko breadcrumbs for crispy bake tilapia in under 30 minutes.

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Servings #/Adjust if desired 4 servings

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Do you have a question?Leave a comment to ask or check the recipe post above for most common questions and variations.

Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print. Otherwise step-by-step photos are in the post.

Your Own Private Notes

To adjust the recipe size:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition Estimate

Calories : 267 kcal (13%)Carbohydrates : 1 gProtein : 32 g (64%)Fat : 13 g (20%)Saturated Fat : 5 g (25%)Polyunsaturated Fat : 1 gMonounsaturated Fat : 5 gCholesterol : 79 mg (26%)Sodium : 685 mg (29%)Potassium : 386 mg (11%)Fiber : 0.2 g (1%)Sugar : 0.2 gVitamin A : 1750 IU (35%)Vitamin C : 0.8 mg (1%)Calcium : 290 mg (29%)Iron : 1.3 mg (7%)

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

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