Easy Baked Parmesan Crusted Tilapia
Crispy baked parmesan crusted tilapia with flaky white fish, a golden seasoned coating, and fresh lemon for a simple, healthy, and flavorful dinner.
August 2025 update: I first shared my version of Baked Parmesan Crusted Tilapia back in February 2025. I updated the post with more information around serving suggestions to gie you an idea of what a complete meal would look like. I hope you enjoy it.
🔗 Parmesan Crusted Tilapia Links
👩🍳 Why This Baked Parmesan Crusted Tilapia Works Every Time
The picture of my Parmesan Crusted Tilapia in this post makes the breaded tilapia look a little lonely on the plate (note to self: add some sides next time for better food photography). But the real star here is that golden, crispy crust. Compared to the tilapia I tried to bread a decade ago (back when I was just figuring out my way around the kitchen) this one is in a whole different league. I used to pile on way too much flour and wonder why my breading slid right off.
Everything changed after I watched Gordon Ramsay make fish look effortless. His method starts with just a light dusting of flour so it clings to every nook and cranny of the fish. That thin layer is what makes the egg wash stick, which in turn helps the parmesan coating hold tight while it bakes into a crisp, flavorful shell. He shook off the excess by rolling the fish between his hands for fish fingers. With tilapia fillets, I stick to a gentle shake or tap before they go into the egg wash and then into the parmesan breading.
What makes this baked parmesan crusted tilapia recipe so good is the balance between the crunchy, seasoned coating and the tender, flaky white fish underneath. The parmesan adds a nutty, salty bite, and the seasoning blend brings just enough flavor without overshadowing the fish. Baking instead of frying keeps the crust crisp without the greasy mess, making this an easy weeknight dinner with almost no cleanup.
If you’ve had the frozen parmesan tilapia fillets from Sam’s Club, you know they’re convenient and kid-friendly, but this homemade version has a fresher taste and better texture. The fish stays moist, the crust bakes up beautifully, and you control the ingredients. I like to serve it with a side of tartar sauce. Sometimes classic tartar sauce with mayo and relish, sometimes with a twist to match the meal.
This time, I paired my crispy tilapia with a strawberry pico wedge salad, and the freshness was the perfect match for the savory fish. Still working on a way to eat a wedge salad without lettuce landing all over the table, but that’s a problem for another day.
🛒 Recipe Ingredient List
🥣 Visual Process for Making Parmesan Tilapia
Preheat your oven so it’s ready when the fish is. Line a baking sheet with parchment paper or lightly brush it with olive oil so the tilapia does not stick. Set the pan aside while you prep everything else.
Pat the tilapia fillets dry with paper towels. Removing surface moisture helps the flour stick better and keeps the crust crisp. In one shallow bowl, add flour seasoned with a pinch of salt and pepper. In a second bowl, whisk the eggs until smooth. In a third bowl, combine breadcrumbs, grated parmesan cheese, garlic powder, onion powder, paprika, and a little more salt and pepper. Stir well so the seasoning is evenly distributed.
Flour -
Eggs -
Seasoned Parmesan Breadcrumbs
Lightly coat each tilapia fillet in the seasoned flour, making sure it gets into the natural ridges of the fish. Shake off any extra so the layer stays thin. Dip the floured fish into the egg wash, letting the excess drip back into the bowl. Press the fish gently into the parmesan breadcrumb mixture so the coating adheres well on both sides. If you like a thicker crust, press a little more of the mixture onto the top of each fillet.
Place the coated fillets on the prepared baking sheet, leaving space between them for air circulation. Drizzle a touch of olive oil over the tops or lightly mist with cooking spray to help the crust turn golden in the oven. Bake until the fish flakes easily with a fork and the crust is crisp and lightly browned. Baking time will depend on the thickness of the fillets but is usually just a few minutes longer for thicker pieces.
Serve the baked parmesan crusted tilapia hot with a squeeze of lemon juice over the top. This brightens the flavor and balances the richness of the cheese. It pairs well with fresh vegetables, a simple salad, or roasted potatoes. Leftovers can be stored in the refrigerator and reheated in the oven to keep the crust from softening.
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Easy Baked Parmesan Crusted Tilapia
Equipment
Ingredients
- 4 tilapia fillets
- 1 cup grated Parmesan cheese
- ½ cup panko breadcrumbs (or regular breadcrumbs)
- 2 teaspoon garlic powder
- 2 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 Large eggs
- 1 cup white flour
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a shallow dish, combine 1 cup grated Parmesan cheese, ½ cup panko breadcrumbs, 2 teaspoon garlic powder, 2 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper.
- In another shallow dish, whisk 2 Large eggs.
- In a third shallow dish add 1 cup white flour.
- Pat the tilapia fillets dry with a paper towel. Dip each side into the flour and shake to remove the excess. Coat the fish in the egg mixture and then press each fillet into the Parmesan mixture, coating both sides evenly. Press gently to help the mixture stick. Let the breaded fish rest for 15 minutes.
- Place the coated fillets onto the prepared baking sheet. Bake for 12–15 minutes, or until the fish flakes easily with a fork and the crust is golden brown.
- For a crispier crust, broil the fillets for 1–2 minutes at the end of baking, watching carefully to prevent burning.
- Serve with Garlic Mashed Potatoes, Rice Pilaf or a Simple Salad with Lemon Vinaigrette.
Notes
Storage
Nutrition
FAQs
Why do you use Tilapia for parmesan crusted fish?
Tilapia is mild, slightly sweet, and ridiculously versatile. It’s not fishy at all, making it a great choice for seafood skeptics. It has a soft, neutral flavor, kind of like cod or flounder, which means it soaks up whatever seasonings or marinades you throw at it. And when you coat it in Parmesan and crisp it up to golden perfection? Absolute magic. Plus its usually a cheaper fish option.
Can I make Parmesan Crusted Tilapia ahead of time?
I’m a big fan of making food in bulk to enjoy later. Once the fish is cooked and cooled, pop it into an airtight bag (I use my vacuum sealer) and freeze it. To keep them from sticking together, lay the pieces flat on a cookie sheet and freeze for an hour or two before transferring them to a bag—or just place a sheet of parchment paper between them. When you’re ready to eat, bake them straight from the freezer at 400°F for 15-20 minutes, or until they’re heated through and perfectly crispy.
Serving Suggestions for Baked Parmesan Crusted Tilapia
This crispy parmesan crusted tilapia is versatile enough to fit into almost any dinner lineup. For a lighter meal, pair it with a fresh Italian salad or a strawberry pico wedge salad. The crunch of the lettuce works perfectly with the golden crust on the fish. Roasted or steamed vegetables like asparagus, green beans, or broccoli make a colorful and healthy side that balances the richness of the parmesan.
If you want something heartier, serve the tilapia alongside buttery mashed potatoes, roasted baby potatoes, or a simple rice pilaf. The mild flavor of tilapia also pairs beautifully with lemony pasta or a light orzo tossed with fresh herbs. A squeeze of fresh lemon juice over the fish just before serving adds brightness and ties the whole plate together.
For a more casual dinner, tuck the baked tilapia fillets into soft rolls or corn tortillas with crunchy slaw and a tangy tartar sauce for quick fish sandwiches or fish tacos. Leftover fillets can be flaked over a bed of greens for a next-day lunch that still has great texture and flavor.
More Seafood Recipes
If you are looking for more seafood recipes to try after making the baked parmesan crusted tilapia, these dishes are full of flavor and variety.
Air Fryer Baja Fish Tacos with Zesty Chipotle Sauce are a lighter take on the classic taco. Crispy air-fried fish is topped with creamy slaw, smoky chipotle mayo, and fresh toppings for an easy weeknight dinner.
Seafood Stuffed Baked Potatoes with Shrimp, Smoked Salmon, and Cheese are hearty and indulgent. Fluffy baked potatoes are filled with a rich mixture of shrimp, salmon, white fish, and smoky cheeses for the ultimate comfort food.
Jamaican Jerk Shrimp Tacos bring bold Caribbean flavors to the table with seasoned shrimp, sweet pineapple salsa, and a drizzle of tangy lime crème for a refreshing finish.
Blackberry Arugula Salmon Salad combines seasoned salmon with peppery arugula, kale, walnuts, cherry tomatoes, blackberries, and a tangy blackberry vinaigrette. It is fresh, colorful, and satisfying.
Smoked Seafood Mac and Cheese with shrimp, imitation crab, scallops, and four cheeses turns a classic side into a rich, smoky main dish perfect for seafood lovers.
Baked Four Cheese Seafood Fettuccine is creamy and packed with shrimp, smoked salmon, and a blend of cheeses for a cozy pasta night.
Baked Seafood Dip blends three types of seafood with creamy cheeses, pimientos, and green onions. It is an easy, crowd-pleasing appetizer for any gathering.
Lemon Garlic Baked Salmon is bright and herby with a creamy yogurt sauce that adds freshness and tang, making it a healthy option that still feels special.