Description
A light and flavorful baked tilapia dish featuring a crispy parmesan and panko crust with bright lime flavor, ready in just 30 minutes for an easy weeknight dinner.
Ingredients
4 tilapia filets, thawed and patted dry
1/2 cup panko breadcrumbs
1/4 cup grated parmesan cheese
1 tablespoon Italian seasoning
1 teaspoon garlic powder
2 tablespoons freshly chopped parsley
Juice of 1 lime
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons olive oil, for drizzling
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with foil, then lightly grease it.
- In a shallow dish, combine panko breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, parsley, salt, and pepper.
- Place lime juice in a separate shallow dish.
- Dip each tilapia filet into the lime juice on both sides.
- Season lightly with additional salt and pepper, then press each filet into the breadcrumb mixture, coating both sides evenly.
- Arrange the breaded filets on the prepared baking sheet.
- Drizzle olive oil evenly over the tops of the filets.
- Bake for 20 to 25 minutes, or until the fish is opaque, flakes easily with a fork, and the coating is golden brown.
- Serve immediately with your favorite sides.
Notes
Pat the fish dry before breading to help the coating stick.
Do not overcrowd the baking sheet to ensure a crispy crust.
Add paprika or red pepper flakes for extra heat.
Substitute cod or haddock if tilapia is unavailable, adjusting cook time as needed.
Use gluten-free breadcrumbs for a gluten-free option.
Reheat leftovers in a 350°F oven for 8–10 minutes to maintain crispiness.
Nutrition
- Serving Size: 1 filet
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 75 mg
