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    🏠Home » Recipes » Fish Recipes

    Baked Parmesan Crusted Tilapia

    Oct 21, 2021 · Modified: May 2, 2023 by Dan Mikesell AKA DrDan · 90 Comments

    Recipe Table of Contents    
    4.26 from 387 votes

    This easy baked Parmesan crusted tilapia recipe features a flavorful Parmesan crust from only a few everyday ingredients. The perfect weeknight dinner recipe is ready in under 30 minutes.

    close up image of carmisan crusted tilapia

    Jump To:
    • 👨‍🍳How to Make Parmesan Crusted Tilapia
    • 🐟What is Tilapia?
    • ❓FAQs
    • 🍽️What To Serve with Tilapia?
    • 📖Tilapia Recipes
    • 🖼️Step-by-Step Photo Instructions
    • Recipe

    Blue ribbon divider used for visual effect

    Introduction

    A quick and easy weeknight recipe with a weekend eloquence. This has become a standard in our home. It is also an excellent fit for any low-carb or keto diet.

    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.

    👨‍🍳How to Make Parmesan Crusted Tilapia

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

    Complete instructions with the step-by-step instructions and the recipe card.

    🐟What is Tilapia?

    Tilapia is frequently referred to as "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 they're 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.

    ❓FAQs

    Can I use frozen tilapia?

    Yes, frozen is fine if fully thawed. I try to toss the package of frozen fish in the refrigerator the day before, which always works great.

    Fresh tilapia also works well if you have a good source.

    What Parmesan cheese to use?

    You need a good Parmesan since so much of the flavor is the cheese—quality matters.

    I like to get a nice wedge of Parmigiano-Reggiano and shred or grate as needed. I use lots of Parmesan, and it will last me for at least six months.

    Can I use a different fish?

    Yes, but it needs to be relatively firm and not more than about ¾ inch thick, or the coating will be done before the fish.

    Can I use a different seasoning?

    The beauty of home cooking is seasoning to your taste. I generally add a touch of garlic powder for my wife.

    Some people will like something like lemon pepper, Old Bay, or cajan seasoning.

    When is the tilapia done?

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

    🍽️What To Serve with Tilapia?

    For a complete meal, a nice starch and a vegetable are needed.

    For the starch, baked French fries, stovetop mac & cheese, baked rice, or roasted red potatoes are excellent choices.

    Excellent choices for a vegetable side dish are roasted asparagus, roasted cauliflower, or bacon-baked green beans.

    📖Tilapia Recipes

    Grilled Blackened Tilapia

    Oven Baked Blackened Tilapia

    Grilled Lemon Butter Tilapia

    Blue ribbon divider used for visual effect

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Easy Dinner Recipes, Fish Recipes, Low Carb/Keto Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    pat dry tilapia with paper towels

    Preheat the oven to 400° convection or 425° conventional.  Wash and pat dry tilapia fillets.

    brushing oil on foil covered tray

    Line a baking dish or sheet with aluminum foil and brush foil with oil.

    grating fresh Parmesan cheese

    Grate Parmesan if needed.

    mixing coating in a shallow pan

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

    brushing raw tilapia with oil

    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 on top of the already coated fish.

    crusted tilapia on a white plate

    Bake for about 10-12 minutes until flaky.

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    Recipe

    Parmisan crusted tilapia on a white plate

    Baked Parmesan Crusted Tilapia

    From Dan Mikesell AKA DrDan
    This easy baked Parmesan crusted tilapia recipe is just wonderful with a flavorful Parmesan crust from only a few everyday ingredients. A perfect everyday dinner recipe ready in under 30 minutes.
    Tap to leave a Rating
    4.26 from 387 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 22 minutes minutes
    Servings #/Adjust if desired 4 servings

    Ingredients

    US Customary - Convert to Metric
    • 1 pound Tilapia
    • 1 cup Parmesan cheese - grated fresh if possible
    • 1 tablespoon paprika
    • 1 tablespoon dried parsley
    • 1 tablespoon olive oil
    • ½ teaspoon salt
    • ½ teaspoon pepper
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 400° convection or 425° conventional. Line a baking sheet or baking pan with aluminum foil and brush with olive oil.
      brushing oil on foil covered tray
    • Wash and pat dry tilapia with paper towels.
      dry tilapia
    • Mix Parmesan, paprika, parsley, salt, and pepper in a shallow pan.
      mixing coating in a shallow pan
    • Brush tilapia with oil on both sides and then dredge in the Parmesan mixture and pat on the coating. Place on the baking sheet. Add some of the extra coating on top of the fish.
      brushing raw tilapia with oil
    • Bake for about 10-12 minutes until flaky.
      crusted tilapia on a white plate
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

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    Recipe Notes

    Pro Tips

    1. You can use fresh or frozen tilapia that is completely thawed.
    2. Be sure to dry the tilapia well with paper towels before coating.
    3. The quality of the Parmesan cheese matters a lot in this recipe.
    4. I like to add a little extra topping just before going into the oven.
    5. If unsure, fish is done at 145° internal temperature in the thickest part.

    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

    Nutrition Facts
    Baked Parmesan Crusted Tilapia
    Amount Per Serving
    Calories 267 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 5g25%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Cholesterol 79mg26%
    Sodium 685mg29%
    Potassium 386mg11%
    Carbohydrates 1g0%
    Fiber 0.2g1%
    Sugar 0.2g0%
    Protein 32g64%
    Vitamin A 1750IU35%
    Vitamin C 0.8mg1%
    Calcium 290mg29%
    Iron 1.3mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    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.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published December 18, 2010, which was the first year of the blog. The blog has grown 1000X since that time. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    1. Barbara Karr

      August 18, 2019 at 6:57 pm

      5 stars
      Just made and waiting to eat now. So refreshing not to use bread crumbs! Just wonderful. Only ever use fresh parm. That stuff in the can is not real food, smells awful too. Thanks for
      the great recipe! Barb

      Reply
      • Dan Mikesell AKA DrDan

        August 24, 2019 at 5:11 pm

        Hi Barbara,
        Sorry for the delayed response.
        I do love my fresh parmesan. You are right about breading on fish. I do it a bit but prefer something like this.
        Thanks for the note and rating.
        Dan

    2. Pam

      July 07, 2019 at 7:12 pm

      Hi. Happened upon your site today looking for a new way to cool tilapia. Great find! Plan to make it for company this week. Can you suggest a light red wine that would go with this? Friend are not white drinkers. Thanks!

      Reply
      • Dan Mikesell AKA DrDan

        July 07, 2019 at 7:29 pm

        Hi Pam,
        Welcome to the blog.
        I'm a red wine person normally but with this, we always do a white. I would compromise at a rose but I just don't see a red with this.
        Dan

    3. Linda

      June 01, 2019 at 11:56 am

      What is the equivalent of 400 degrees convection, if you don't have a convection oven?

      Reply
      • Dan Mikesell AKA DrDan

        June 01, 2019 at 12:39 pm

        Hi Linda,
        Welcome to the blog.
        400 convection or 425 conventional oven. For more discussion on ovens see https://www.101cookingfortwo.com/abbreviations-salts-and-oven-temperature/
        Enjoy your fish.
        Dan

    4. Mary Beth

      January 30, 2019 at 9:12 pm

      Loved this recipe and the fact that it is very carb friendly without breadcrumbs in the coating. Even my picky toddler and husband loved it! Served it with some roasted broccoli and it was a hit. I will definitely be making this tilapia again!

      Reply
      • DrDan

        February 01, 2019 at 2:02 pm

        Hi Mary Beth,
        Welcome to the blog.
        This is one of my favorite recipes.
        Thanks for the note.
        Dan

    5. Kathy Bailey

      October 01, 2018 at 8:53 pm

      I made it tonight for my family and it was a hit. It was very good. Thanks so much.

      Reply
    6. Jay Howat

      July 20, 2018 at 5:34 pm

      I’ve always preferred a box grater to any of the other fancy gadgets around. I actually own the Oxo Good Grips standard box grater and have been using it for around 4 years. It still looks as good as new and hasn’t rusted at all (a pet peeve of mine) and whilst it does cost a bit more, it is well worth the investment.

      Reply
    7. Sallie

      July 11, 2018 at 7:58 pm

      Made this tonight and my husband and I loved it. Mine didn't get brown like in the picture, how do you get it to brown more without over cooking

      Reply
      • DrDan

        July 11, 2018 at 8:08 pm

        Hi Sallie,

        No real secret on the browning. The foil helps by reflecting so shiny side up. And one of my two convection ovens seems to brown better. They run at exactly the same temp (checked with an oven thermometer) but I think the Kitchenaid has more fan movement with the convection than the Jenn-Air.

        You could "cheat" and do the last couple of minutes with the broiler.

        Thanks for the note.
        Dan

    8. Marti

      July 07, 2018 at 8:17 pm

      Made this today it came out great! Added some panko bread crumbs, garlic, and lemon pepper!

      Reply
    9. Yolamda

      July 03, 2018 at 7:21 pm

      Made it today it was so easy amd even my picky 3 1/2 yr old loved it. Best of all its not breaded or fried. Highly recommend making it and defenetly adding this to my cooking often recipe. Thankyou so much

      Reply
    10. Heather

      May 20, 2018 at 5:14 pm

      You are saying preheat oven to 400 degrees convection . I do not have a convection oven
      Unfortunately we have a gas oven because it came with the house. So what would be the
      temperature to preheat a gas or
      Electric oven ( for those who have one)
      Can these ingredients work for any type
      Of edible fish that I want to bake?
      Please let me know by e-mailing me at

      Reply
      • DrDan

        May 20, 2018 at 5:34 pm

        Hi Heather,
        First, the temperature for the non-convection oven is generally 25 degrees higher. Gas vs Electric shouldn't matter. See https://www.101cookingfortwo.com/oven-temperatures-abbreviations/ for more details.

        Next about there fish. In a different recipe https://www.101cookingfortwo.com/oven-baked-blackened-tilapia/ I discuss the 10 minute rule about cooking fish which should answer those questions.

        I emailed this reply but I have removed your email address from the comment for your privacy.

        Dan

    11. Ethel

      February 01, 2018 at 4:51 pm

      In the oven right now. Made some creamy coleslaw and baked fries to go with it. Thanks for the recipe.

      Reply
      • DrDan

        February 01, 2018 at 5:35 pm

        Hi Ethel,
        It is a nice fish.
        Thanks for the note.
        Dan

    12. Derek

      November 25, 2017 at 10:16 pm

      Awesome dish. I added a little cayenne pepper and garlic then did half regular half smoked paprika and it really enhanced the flavor.

      Reply
    13. Barbara Karr

      October 15, 2017 at 4:45 pm

      This was so easy!!! Do you have other fish recipes? The reason I don't eat more fish is that I don't know how to cook it. This was Excellent. Made it for me. Didn't even use the expensive parm. (Need to get some) Used real parmesan though. More fish recipes if you have them PLEASE. I have MS and need to eat healthier. Thanks for a great dinner!

      Reply
      • DrDan

        October 17, 2017 at 11:24 pm

        Hi Barbara,
        Check the fish category, that is all I have for now. I grew up in Iowa so fish was not the most common dish. I have been experimenting this summer but have not had results I love. Recipes others sware by just don't work well for me. I guess I'm too dense. But I will keep trying.

        Dan

    14. Pamela Gail

      October 13, 2017 at 12:34 pm

      Definitley trying this Tonight! Im a huge Fanatic about Fish. Love it! Did Yall know that Talapia is alao referred to as The JESUS Fish? Yes..how Marelous!

      Reply
      • DrDan

        October 17, 2017 at 11:20 pm

        Thanks for the note. I hope you enjoyed it.
        Dan

    15. Sue

      September 09, 2017 at 2:48 pm

      5 Stars! This recipe is amazing! I've made it several times using 3 different kinds of fish. So far flounder is my favorite. It's so simple and so flavorful. Paprika happens to be one of my favorite spices. I was happy to find that you can buy parmesan cheese that's already grated. It's so much better than the powdered parmesan cheese. Thank you so much for sharing this fabulous recipe.

      Reply
    16. Cynthia Evans

      July 13, 2017 at 4:55 pm

      This is one of our favorite recipes! 5 Stars!

      Reply
    17. Cynthia Evans

      July 13, 2017 at 4:52 pm

      I've made this several times. It's one of our favorite tilapia recipes. 5 Stars!!

      Reply
    18. Teri

      March 26, 2017 at 10:46 am

      Made this last night. It was easy and very good. I did have to cook it about twice as long but that may be my convection oven. Thank you for the recipe!

      Reply
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