This easy oven baked Parmesan crusted tilapia is just wonderful with a crispy, flavorful Parmesan crust from only a few everyday ingredients.
A quick and easy weeknight recipe with weekend appeal. This will become a standard in our home.
I have been republishing some older recipes. Mostly I was aiming for underappreciated. This recipe really doesn’t quite fit as underappreciated but it needed some re-editing and picture work so I’m republishing for your enjoyment of this excellent recipe. Originally published December 18, 2010, which was the first year of the blog. The blog has grown 1000X since that time.
It’s time to eat more fish. I need to and so do you. But easier said than done. This is a slight modification of a Rachel Ray recipe. I took the remaining coating and piled it on top after the initial coating and gave more detail.
A 5 for a fish person. Absolutely wonderful.
Recipe Notes on Oven Baked Parmesan Crusted Tilapia
Fresh tilapia would work fine but here in the mid-west, frozen is the fish of choice usually. Think of transportation times. In larger cities, fresh would be a great choice. Be sure the fish is thawed completely. I try to toss the package of frozen fish in the refrigerator the day before, and that always works great.
I’m sure this recipe would work well for other fish but the cooking time might vary some. You need to cook until flaky.
Lastly, so much of the flavor here is you need a good Parmesan. I like to get a nice wedge of Parmigiano-Reggiano from Sam’s Club and shred or grate as needed. I use lots of Parmesan, and it will last me for at least six months.
Preheat oven to 400 degrees convection. Line a baking sheet with aluminum foil and brush foil with oil. Wash and pat dry tilapia.
Grate Parmesan if needed. Mix Parmesan, paprika, parsley, salt and 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 remaining Parmesan mixture and pat on top of the already coated fish. Bake for about 12 minutes until flaky.
February 25, 2017