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.
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.
My Rating
A 5 for a fish person. Absolutely fantastic, even non-fish people.
🐟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.
👨🍳How to Cook Parmesan Crusted Tilapia
- Preheat oven
- Prepare a baking sheet with foil and a coat of oil.
- Wash and dry tilapia.
- Mix topping of Parmesan and seasonings.
- Coat tilapia with oil then dredge in the topping and pat it on firmly.
- Place on baking sheet and pat a little more topping on the fish.
- Bake for about 10-12 minutes until flaky.
❓FAQs
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.
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.
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.
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.
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
Easy Grilled Tilapia with Paprika
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Preheat the oven to 400° convection or 425° conventional. Wash and pat dry tilapia fillets.
Line a baking dish or sheet with aluminum foil and brush foil with oil.
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 some of the remaining Parmesan mixture and pat on top of the already coated fish.
Bake for about 10-12 minutes until flaky.
📖Recipe
Baked Parmesan Crusted Tilapia
Ingredients
- 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
Instructions
- Preheat oven to 400° convection or 425° conventional. Line a baking sheet or baking pan with aluminum foil and brush with olive oil.
- Wash and pat dry tilapia with paper towels.
- 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 and pat on the coating. Place on the baking sheet. Add some of the extra coating on top of the fish.
- Bake for about 10-12 minutes until flaky.
My Private Notes
Recipe Notes
Pro Tips
- You can use fresh or frozen tilapia that is completely thawed.
- Be sure to dry the tilapia well with paper towels before coating.
- The quality of the Parmesan cheese matters a lot in this recipe.
- I like to add a little extra topping just before going into the oven.
- 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
© 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.
Barbara Karr
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
Dan Mikesell AKA DrDan
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
Pam
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!
Dan Mikesell AKA DrDan
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
Linda
What is the equivalent of 400 degrees convection, if you don't have a convection oven?
Dan Mikesell AKA DrDan
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
Mary Beth
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!
DrDan
Hi Mary Beth,
Welcome to the blog.
This is one of my favorite recipes.
Thanks for the note.
Dan
Kathy Bailey
I made it tonight for my family and it was a hit. It was very good. Thanks so much.
Jay Howat
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.
Sallie
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
DrDan
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
Marti
Made this today it came out great! Added some panko bread crumbs, garlic, and lemon pepper!
Yolamda
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
Heather
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
DrDan
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
Ethel
In the oven right now. Made some creamy coleslaw and baked fries to go with it. Thanks for the recipe.
DrDan
Hi Ethel,
It is a nice fish.
Thanks for the note.
Dan
Derek
Awesome dish. I added a little cayenne pepper and garlic then did half regular half smoked paprika and it really enhanced the flavor.
Barbara Karr
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!
DrDan
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
Pamela Gail
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!
DrDan
Thanks for the note. I hope you enjoyed it.
Dan
Sue
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.
Cynthia Evans
This is one of our favorite recipes! 5 Stars!
Cynthia Evans
I've made this several times. It's one of our favorite tilapia recipes. 5 Stars!!
Teri
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!