Fast And Easy Parmesan Crusted Tilapia Recipe

I made Parmesan Crusted Tilapia in just 20 minutes, and it even convinced people who say they hate fish to ask for seconds.

I love recipes that look like you spent hours but take almost no time, this Lemon Parmesan Tilapia Baked twist checks that box. I grabbed some tilapia fillets and a pile of Parmesan cheese and couldn’t believe how fast dinner came together.

I’ve tried everything from Parmesan Crusted Tilapia Air Fryer to fancy restaurant versions, yet this one gets repeat requests from guests who swear they dont like fish. It’s golden and a little crunchy, weirdly impressive, you’ll wanna hide the leftovers but maybe dont, cause it’s better the next day.

No chef skills required, promise, but it still looks restaurant level.

Ingredients

• Tilapia, mild white fish, lean and high in protein, cooks fast and flaky
• Parmesan adds salty nutty flavor, boosts protein, and helps form a crispy crust
• Panko gives extra crunch, lighter than regular crumbs so crust stays airy
• Flour helps the coating stick, adds a little body, nothing fancy here
• Egg or mayo acts like glue, keeps crumbs attached and gives moisture
• Olive oil or butter adds richness, helps browning and carries flavor
• Lemon brightens the whole dish with acidity, cuts richness, makes it pop

Ingredient Quantities

• 4 tilapia fillets (6 to 8 oz each about 1 to 1.5 lb total)
• 3/4 cup finely grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1/3 cup all purpose flour
• 1 large egg (or 1/4 cup mayonnaise optional)
• 2 tablespoons olive oil or melted butter
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 teaspoon dried Italian seasoning (or 2 tablespoons fresh parsley)
• 1 lemon

How to Make this

1. Pat 4 tilapia fillets dry with paper towels, then sprinkle both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

2. In a shallow bowl mix 3/4 cup finely grated Parmesan, 1/2 cup panko breadcrumbs, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika and 1 teaspoon dried Italian seasoning (or stir in 2 tablespoons chopped fresh parsley if you got it).

3. Put 1/3 cup all purpose flour on a plate. In another shallow bowl beat 1 large egg, or if you prefer mayo, use 1/4 cup mayonnaise instead of the egg.

4. Dredge each fillet: lightly coat with flour and shake off excess, dip into the egg (or spread with mayo), then press both sides firmly into the Parmesan-panko mixture so it sticks.

5. Heat a large nonstick or cast iron skillet over medium heat and add 2 tablespoons olive oil or melted butter. Let it get hot but not smoking.

6. Place fillets in the skillet and cook 3 to 4 minutes per side until crust is golden brown and fish flakes easily with a fork. If you have a thermometer, cook to 145 F. Thicker fillets might need an extra minute or two, so watch them.

7. Transfer cooked fillets to a plate, squeeze the juice of 1 lemon over the top and let rest 1 to 2 minutes so juices redistribute.

8. Serve right away with extra lemon wedges and a sprinkle of fresh parsley if you used dried Italian seasoning earlier, it freshens it up nice.

Equipment Needed

1. Paper towels to pat the fillets dry
2. Two shallow bowls plus a plate (one bowl for the Parmesan-panko mix, one for the egg or mayo, and a plate for the flour)
3. Measuring cups and measuring spoons
4. Fork or small whisk to beat the egg
5. Large nonstick or cast iron skillet
6. Spatula or fish spatula (and tongs if you prefer)
7. Instant read thermometer (optional, for 145 F)
8. Serving plate and lemon squeezer or just a fork to juice the lemon

FAQ

Fast And Easy Parmesan Crusted Tilapia Recipe Substitutions and Variations

• Parmesan cheese: swap with Pecorino Romano for a sharper salty bite, or use finely grated Asiago if you want something milder. For dairy-free, try nutritional yeast (use about the same amount).
• Panko breadcrumbs: crushed cornflakes or crushed saltine crackers give great crunch, regular breadcrumbs work too but the crust will be denser.
• All purpose flour: use rice flour or a gluten free blend for a GF option (1:1), or try cornstarch for a lighter, crispier coat (use slightly less).
• Egg (or mayo): use 1/4 cup plain yogurt or buttermilk to help the crust stick, or for vegan try aquafaba or a flax egg (1 tbsp ground flax + 3 tbsp water).

Pro Tips

– Pat the fillets really dry before you bread them, press the crumbs in firmly, then chill the breaded fish for 10 to 15 minutes in the fridge so the crust sets. If you skip the chill the coating tends to fall off when you flip, its annoying.

– If you use mayo instead of an egg spread a thin even layer, it sticks better and browns nicely because of the oil. Egg makes a lighter, flakier crust, so choose based on if you want richer or lighter.

– Keep the pan at medium heat and dont crowd it. Too hot and the crumbs burn before the fish cooks, too cool and the crust gets soggy. Use a cast iron or heavy nonstick and add oil right before the fillets go in so they crisp up fast.

– For thicker fillets finish them in a 375 F oven for 4 to 7 minutes to avoid burning the crust while the center cooks. Aim for 145 F internal temp, then squeeze lemon on top and let rest a minute so the juices settle.