This Parmesan-Crusted Tilapia recipe turns plain fish into something crispy, golden, and ready in 20 minutes. It’s oven-baked—not fried—and works with fresh or frozen fillets. Just a few pantry staples and dinner’s on the table.
Jump To (scroll for more)
- 😊 Why You’ll Love This Parmesan-Crusted Tilapia Recipe
- 🐟 Ingredients for Parmesan-Crusted Tilapia
- 👨🍳Quick Overview: How to Bake Parmesan Crusted Tilapia
- 🥗 Dietary Variations
- 🐟More Easy Fish Recipes
- 🍽️ What to Serve with Parmesan-Crusted Tilapia
- ❄️Storage and reheating leftovers
- ❓FAQs
- 📖The Recipe Card with Step-by-Step Instructions
Featured Comment from Toots:
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"This came out super crispy and flaky. It was super easy...The fish cooked perfectly and the fam LOVED it! Definitely a keeper."
😊 Why You’ll Love This Parmesan-Crusted Tilapia Recipe
- Quick and crispy: Ready in 20 minutes with a golden, crunchy crust—no frying needed.
- Beginner-friendly: Easy baked tilapia recipe with clear steps and basic pantry ingredients.
- Works with frozen fish: Just thaw and dry—no fancy prep required.
- Kid-approved: Mild flavor, crispy coating, no lemon needed.
- Healthy and oven-baked: A lighter, mess-free alternative to fried fish—gluten-free, low-carb, and low-calorie.
🐟 Ingredients for Parmesan-Crusted Tilapia
Use fresh or frozen tilapia fillets, pantry staples, and a little seasoning to build this crispy oven-baked coating.
- Tilapia Fillets – About 4 fillets (4–6 oz each), fresh or fully thawed frozen. Pat them dry for best crispiness.
- Parmesan Cheese – Grated or shredded, preferably fresh. This forms the crispy crust.
- Olive Oil or Melted Butter – Brushed on for a golden finish and to help the coating stick.
- Paprika – Adds mild, smoky flavor. Sweet paprika is common, but smoked or hot works too.
- Dried Parsley – Optional, but adds color and a fresh note.
- Salt and Black Pepper – Just a little to balance the flavor.
🤔 Options and Variations
- Breadcrumbs: Swap half the Parmesan for Panko breadcrumbs for extra crunch (especially useful if your Parmesan is finely grated).
- Garlic Powder: Adds savory depth without overpowering the fish.
- Spice Mixes: Try Old Bay, lemon pepper, or Cajun seasoning.
- Cayenne Pepper: Add a small pinch for heat.
- Other Herbs: Dried thyme, oregano, or basil work well in the coating.
👨🍳Quick Overview: How to Bake Parmesan Crusted Tilapia
1. Prep the Fish
If using frozen fillets, thaw fully in the fridge. Pat dry with paper towels to help the crust stick.
✅Pro Tip: Excess moisture will ruin the crust—always thaw and dry first.
2. Mix the Coating
In a shallow pan, mix Parmesan cheese, paprika, parsley, salt, and black pepper.
✅Pro Tip: Swap half the Parmesan for Panko for extra crunch
3. Coat the Fillets
Brush each fillet with oil or melted butter, then press into the Parmesan mixture to coat both sides.
✅Pro Tip: Don’t crowd the pan. And skip the rack—it tends to rip off that crispy topping.
4. Bake
Place the coated fish on a lightly oiled baking tray. Bake at 400°F convection (or 425°F regular) for 10–12 minutes, until the crust is flaky and golden brown.
✅Check for Doneness: Tilapia should flake easily with a fork. Or use a thermometer and look for 145°F.
👇For full instructions, scroll to the printable recipe card—or keep reading for tips, sides, and storage.
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🥗 Dietary Variations
This baked tilapia recipe naturally fits gluten-free, low-carb, and low-calorie diets.
- Gluten-Free: Skip the breadcrumbs or use gluten-free Panko.
- Milk-Free: Use oil instead of butter, and swap the Parmesan for goat’s milk Romano if needed.
✅Pro Tip: Not all Romano is dairy-free—check the label if you’re avoiding cow’s milk.
🐟More Easy Fish Recipes
Try these other quick fish recipes for variety:
- Grilled Blackened Tilapia – Bold flavor from the grill in just 10 minutes.
- Lemon Butter Tilapia – Simple, buttery, and perfect for weeknights.
- Garlic Butter Salmon – If you prefer salmon, this one’s a favorite.
✅ Pro Tip: All of these work with fresh or frozen fillets—just like this recipe.
Baked Blackened Tilapia
Baked Blackened Tilapia is oven-baked with fresh or frozen tilapia filets with a savory and spicy blackened seasoning rub made with pantry spices. A healthy, fast, and easy fish recipe ready in under 20 minutes.
🍽️ What to Serve with Parmesan-Crusted Tilapia
This crispy fish pairs well with fresh or hearty sides:
- Vegetables: Roasted Asparagus, Roasted Cauliflower, or Bacon-baked Green Beans.
- Low-carb sides: Creamy Mashed Cauliflower or Easy Cheesy Cauliflower Casserole.
- Starches: Baked Rice, Baked French Fries, or Oven-roasted Red Potatoes.
- Bread: Healthy Biscuits, Cheddar Bay Biscuits, or Cornbread Biscuits.
Serve tilapia with a lemon slice or tartar sauce.
❄️Storage and reheating leftovers
This one’s best fresh, but leftovers can work.
- Store in foil or an airtight container in the fridge for up to 3 days.
- Reheat in a 300°F oven or air fryer. Open the foil so the crust can re-crisp.
✅ Tip: The crust won’t be as crispy and may loosen a bit.
❓FAQs
Yes, you can use cod, haddock, salmon, or other firm white fish. If the fillets are about an inch thick or less, the cooking time will stay about the same. For thicker pieces, follow the 10-Minute Rule for Cooking Any Fish — about 10 minutes of cooking per inch of thickness.
You can treat the air fryer like a small convection oven. Make sure the fillets are in a single layer and not crowded. Cook at 400°F and flip them after about 4 minutes. They’ll cook fast, so start checking at 6 to 7 minutes to avoid overcooking.
Mushy tilapia typically indicates that there was too much moisture. Be sure to thaw the fish completely and dry it well before coating. Always preheat your oven and cook at the recommended temperature. Using a thermometer to confirm the fish hits 145°F can help avoid over- or undercooking.
Start with dry fillets and a hot oven. That usually does the trick. If the crust still looks pale near the end, you can turn on the broiler for a minute or two to finish browning—but don’t walk away while it’s under the broiler.
Tilapia is a mild-tasting freshwater fish that’s farm-raised in many parts of the world. It’s often called the “chicken of fish” because it’s so versatile and easy to cook. While it doesn’t have as much omega-3 as some wild fish, it’s low in mercury and a good source of lean protein. Most of what’s sold in grocery stores is farm-raised and considered safe to eat.
📖The Recipe Card with Step-by-Step Instructions
Crispy Parmesan-Crusted Tilapia (Baked in 20 Minutes)
Video Slideshow
Ingredients
- 1 pound Tilapia ( 4 filets fresh or thawed if frozen)
- 1 cup Parmesan cheese—grated or shredded - fresh if possible
- 1 tablespoon olive oil - or melted butter
- 1 tablespoon paprika
- 1 tablespoon dried parsley
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup Panko breadcrumbs (optional) - to replace half the Parmesan
Step-by-Step Instructions
Prep the Fish
- If using frozen tilapia, thaw completely in the refrigerator. Pat the fillets dry with paper towels. Preheat the oven to 400°F convection (or 425°F conventional).
- Prepare a baking tray with a light coat of oil or nonstick spray. Line with foil for easier cleanup.
Mix the Coating
- Grate Parmesan if needed. In a shallow dish, combine Parmesan, paprika, parsley, salt, and pepper.
- Mix Parmesan cheese, paprika, parsley, salt, and black pepper in a shallow dish or bowl.
Coat the Fillets
- Brush both sides of the tilapia with oil or melted butter. Dredge in the Parmesan mixture, pressing gently to coat. Place the coated fish on the prepared baking sheet. Press a little extra coating on top if desired.
Bake
- Bake for 10–12 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
Recipe Notes
Pro Tips
- Dry the tilapia thoroughly before coating for a crispier result.
- Freshly grated Parmesan gives the best flavor and texture.
- A little extra coating on top adds more crunch.
- If you’re unsure about doneness, use an instant-read thermometer and aim for 145°F in the thickest part.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally Published on December 18, 2010, the blog's first year. The blog has grown 1000X since that time. Now updated with expanded options, refreshed photos, and a table of contents to help navigation.
Sherry says
THANK YOU - DON'T KNOW HOW I MISSED THAT ESPECIALLY SINCE IT IS FIRST ON THE LIST.
Sherry says
LOOKS DELICIOUS BUT I HAVE A PROBLEM WITH TILAPIA AS A NOT SO SAFE OPTION. WHAT OTHER FISH WOULD YOU RECOMMEND? THANK YOU.
Dan Mikesell AKA DrDan says
Hi Sherry,
Check the FAQ section in the recipe post. And tilapia is perfectly safe.
Dan
Deb Lein says
Pretty tasty and easy! Next time less paprika (I used sweet paprika. Maybe smoked would have been better. ). More garlic powder. I used half tsp. A whole tsp would have made my family happier. A little bit of butter on top of each would have enhanced the parm topping. Served with fresh lemon wedges. Very good. 4.5 stars. Will make again.
Sharon Sivertsen says
Am I missing something? I don't see the oven temperature.
Dan Mikesell AKA DrDan says
Hi Sharon,
You were looking near the top of the post, where there is a brief (but incomplete) summary of the recipe. The temperature of the oven with the first step-by-step photo and in the recipe card. I have edited to post to hopefully prevent this in the future.
Dan
Simon says
Great recipe. My wife and I loved it. Our new favorite way to make tilapia. Normally, I use a panko crusted recipe that we have used for years, but this one may take the spot in the rotation, or at least share it. Thanks so much.