Crispy Baked Tilapia with Parmesan-Panko Crust

Crispy Baked Tilapia with Parmesan Crust

Whole tilapia fillets bake under a coarse panko-Parmesan topping, then get a scattering of parsley and lemon wedges on the side. Panko gives the crust its texture; drying the fish and leaving space on the pan help the crumbs brown instead of steam. The bake is short, so start checking thin fillets early and use the fish’s appearance—not just the timer—to judge when it is done.

Ingredients for Crispy Baked Tilapia

• 4 whole tilapia fillets, thawed if frozen (about 1 1/2 pounds total; 680g)
• 1/2 cup panko breadcrumbs (30g)
• 1/3 cup finely grated Parmesan (30g)
• 2 tablespoons olive oil, divided
• 1/2 teaspoon paprika
• 1/4 teaspoon fine salt, or to taste
• 1/8 teaspoon black pepper
• 2 tablespoons finely chopped fresh parsley, divided (8g)
• 1 lemon, cut into wedges

How to Bake Parmesan-Crusted Tilapia

1. Preheat the oven: Set a rack in the center and preheat to 400°F (205°C). Line a rimmed baking sheet with parchment paper or lightly oiled foil.
2. Dry the fish: Pat the fillets thoroughly dry, then arrange them in a single layer on the sheet with space between them. Use a second sheet if needed rather than crowding the fish.
3. Mix the topping: Combine the panko, Parmesan, paprika, salt, pepper, and half the parsley in a small bowl. Stir in 1 tablespoon of the olive oil until the crumbs are lightly moistened, not wet or clumped.
4. Coat the fillets: Brush the tops with the remaining olive oil. Divide the topping among the fillets and press it on gently, leaving a visible, coarse layer.
5. Bake: Bake uncovered without flipping. Start checking thin fillets at 8 minutes; typical fillets take about 10–12 minutes. The fish is done when it is opaque through the thickest part and separates into moist flakes with a fork. The topping should be golden in spots. If using a thermometer, check for 145°F (65°C) in the thickest part.
6. Rest and serve: Let the fish stand on the sheet for about 2 minutes. Lift the fillets carefully with a thin spatula and arrange them loosely overlapped on a platter. Scatter with the remaining parsley and serve with lemon wedges.

How to Keep the Crust Crisp

Thaw frozen tilapia completely and pat it dry before coating; moisture makes the crumbs more likely to slip or soften. Panko creates a coarser crust than Parmesan alone. Bake the fillets directly on the prepared sheet rather than on a wire rack, which can catch the topping when you lift the fish. Add lemon juice at the table so it does not wet the crust before serving.

Serving and Leftovers

Serve with a green vegetable, rice, or potatoes. Refrigerate leftovers promptly in a covered container and use within about 3 days. The crust will soften during storage.

Reheat gently in a 300°F (150°C) to 350°F (175°C) oven or toaster oven until heated through. The coating may not regain its original texture. For the best crust, coat and bake the fish shortly before serving.

Nutrition

Approximate nutrition per serving, based on 1 of 4 fillets: 290 calories, 38g protein, 13g fat, and 8g carbohydrates. Approximate nutrition per 100g: 140 calories, 18g protein, 6g fat, and 4g carbohydrates. Values vary with fillet size and specific ingredients.