Description
A delicious and easy Parmesan crusted tilapia recipe featuring a crispy cheesy topping baked to perfection. This flavorful fish dish is ready in just 20 minutes and pairs beautifully with fresh lemon wedges and optional green onions for garnish.
Ingredients
Scale
Fish and Seasoning
- 4 (4-ounce) tilapia filets (fresh or frozen, thawed and patted dry)
- 1 tablespoon olive oil (not extra virgin)
- 1/8 teaspoon kosher salt
- 1 tablespoon lemon pepper seasoning
- 1 tablespoon chopped fresh parsley
Cheese Topping
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup freshly shredded Parmesan cheese
Garnish
- 1/4 cup diced green onions (optional)
- 1 lemon (cut into wedges)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil to ensure easy cleanup.
- Prepare Tilapia: Lightly drizzle the tilapia filets with olive oil to help the toppings adhere and to add moisture during baking.
- Make Cheese Mixture: In a small bowl, combine freshly grated Parmesan, lemon pepper seasoning, chopped parsley, and kosher salt, mixing thoroughly to distribute the flavors evenly.
- Coat Fish: Press the Parmesan cheese mixture evenly over the top of each tilapia filet, making sure it sticks well for a flavorful crust.
- Add Shredded Parmesan: Sprinkle the shredded Parmesan cheese lightly on top of the coated fish for extra cheesy texture and flavor.
- Bake: Place the baking sheet with the fish in the oven and bake for about 10 minutes, or until the fish becomes opaque in the thickest part and flakes easily with a fork.
- Broil for Crispy Crust: Switch the oven to broil and cook the fish for an additional 5 minutes, watching carefully to brown and crisp the cheese crust without burning.
- Garnish and Serve: Remove from oven, top with diced green onions if desired, and serve immediately with lemon wedges on the side for squeezing over the fish.
Notes
- Use fresh Parmesan cheese for the best flavor and texture in the crust.
- If using frozen tilapia, ensure it is fully thawed and patted dry to prevent sogginess.
- Do not use extra virgin olive oil; regular olive oil works better for this recipe.
- Watch the fish closely during broiling to avoid burning the cheesy crust.
- Green onions and lemon wedges are optional but add nice freshness and brightness to the dish.
