Fast and Easy Parmesan Crusted Tilapia

Why You’ll Love Fast and Easy Parmesan Crusted Tilapia Recipe

I love this recipe because it’s simple, reliable, and full of flavor. I appreciate how quickly it comes together with pantry ingredients, and I like that it feels a little special without being complicated. It’s one of my favorite go-to fish recipes when I want something crisp, fresh, and comforting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 tilapia filets (thawed and patted dry)
½ cup panko breadcrumbs
¼ cup parmesan cheese
1 tbsp Italian seasoning
1 tsp garlic powder
2 tbsp freshly chopped parsley
Juice of one lime
Salt and freshly ground pepper
2 tbsp Olive oil for drizzling

Directions

I start by preheating my oven to 425 F. I line a baking sheet with foil and lightly grease it. In a shallow dish, I combine the panko breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, parsley, salt, and pepper. In a second shallow dish, I place the lime juice.

I dredge each tilapia filet by dipping it into the lime juice on both sides, seasoning lightly with salt and pepper, then pressing it into the breading mixture until fully coated. I transfer the breaded filets to the prepared baking sheet.

I drizzle olive oil over the fillets and place them in the oven. I bake them until they are browned and cooked through, usually about 20 to 25 minutes.

Servings and Timing

I usually serve this recipe to 4 people.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes add a little extra parmesan for a thicker crust. When I want more citrus flavor, I squeeze fresh lime juice over the fish just before serving. I also like adding a pinch of paprika or chili flakes to the breading when I want a bit of heat.

Storage/Reheating

I store leftover tilapia in an airtight container in the refrigerator for up to 2 days. When reheating, I prefer using the oven to help the coating stay crisp. I avoid microwaving for too long because it can soften the crust.

FAQs

Can I use frozen tilapia?

I thaw the fillets completely and pat them dry before breading to ensure the coating sticks well.

How do I know when the tilapia is done?

I check that the fish flakes easily with a fork and is opaque throughout.

Can I use a different type of fish?

I use this same coating on cod or haddock with great results.

Is this recipe crispy?

I find it nicely crispy on top, especially when drizzled evenly with olive oil.

Can I make this dairy-free?

I skip the parmesan and use seasoned breadcrumbs, though the flavor changes slightly.

What sides go well with this dish?

I like serving it with roasted vegetables, rice, or a simple salad.

Can I pan-fry instead of baking?

I prefer baking for ease, but pan-frying works if I use enough oil.

Does the lime juice make the fish sour?

I find it adds brightness without overpowering the flavor.

Can I prepare this ahead of time?

I bread the fish shortly before baking for the best texture.

How thick should the fillets be?

I use average-sized fillets and adjust cooking time slightly if they are thicker.

Conclusion

I enjoy making this Fast and Easy Parmesan Crusted Tilapia because it delivers crisp texture and fresh flavor with minimal effort. It’s a dependable recipe I turn to when I want a quick, delicious meal that still feels homemade and satisfying.