Parmesan Tilapia

Flaky, tender and full of cheesy Italian flavor, this Parmesan tilapia hits the spot when you’re craving a mild fish dish with a bit of a bite. It’s easy to make (start to finish in under 20 minutes!) and doesn’t require many ingredients or steps. This forgiving recipe lets you play with flavor, too, and you can feel confident in making it your own. However you prep it, you’ll end up with a crowd-pleasing fish favorite that’ll leave your taste buds—and your belly—happy.

Ingredients for Parmesan Tilapia

• Egg: Dipping the fish in a lightly beaten egg helps the Parmesan coating stick. Just whisk the egg until the yolk and white are combined.
• Parmesan cheese: Parmesan gives the tilapia a savory, nutty crust that turns crispy and golden as it bakes. For the best coverage, use powdery grated (not shredded) cheese. Freshly grated Parmesan delivers the best flavor, but store-bought grated Parmesan works in a pinch if you’re prepping a quick weeknight dinner.
• Italian seasoning: This all-in-one blend seasons the Parmesan coating with classic herbs like oregano, basil and thyme. You can purchase it premade or mix your own batch of homemade Italian seasoning by combining your favorite dried Italian herbs from the spice cabinet.
• Crushed red pepper flakes: A pinch of crushed red pepper flakes adds just enough heat without overpowering the Parmesan or making the fish overly spicy. That being said, if you like a little more kick, feel free to add an extra pinch.
• Pepper: Coarsely ground black pepper adds a bolder, more aromatic flavor than preground pepper. Since this recipe uses so few ingredients, it’s worth reaching for the pepper grinder.
• Tilapia fillets: Mild, flaky tilapia is the perfect fish for a crispy Parmesan crust because it cooks quickly and takes on the flavors around it. Fresh fillets are great, but thawed frozen fillets work just as well. Pat the fillets dry with paper towels before dipping them in the egg so the coating sticks better.

Directions

Step 1: Dredge the fillets

Preheat the oven to 425°F. Place the egg in a shallow bowl and lightly beat it. In another shallow bowl, combine the cheese, Italian seasoning, pepper flakes and pepper. Dip the fillets into the egg and then into the cheese mixture.

Step 2: Bake the fish

Place the fillets in a 15x10x1-inch baking pan coated with cooking spray. Bake the fish until it just begins to flake easily with a fork, about 10 to 15 minutes. If you’d like, serve the Parmesan tilapia with chopped parsley and lemon wedges.

Parmesan Tilapia Variations

• Make it extra crispy: Stir a handful of panko bread crumbs into the Parmesan before coating the fish. The panko turns golden in the oven, adding even more crunch to every bite.
• Freshen it up: Stir in chopped fresh parsley, basil or chives with the Parmesan, or sprinkle the herbs over the fish just before serving it for a pop of fresh flavor and color.
• Play with the seasonings: Instead of Italian seasoning, customize the coating with a pinch of smoked paprika, dried thyme, rosemary, garlic powder or onion powder. Mix and match spices and herbs to suit your taste or your spice cabinet.

How to Store Parmesan Tilapia

Parmesan tilapia tastes best when it’s fresh out of the oven with a crispy cheese coating. If you have leftovers, store them in an airtight container in the refrigerator for up to four days. The Parmesan coating will soften a bit in the fridge, but the fish will still be delicious for an easy lunch or quick dinner later in the week.

Can you make Parmesan tilapia ahead of time?

Yes! Parmesan tilapia should be baked just before serving for the crispiest results, but you can prep it in advance. Simply bread the fillets several hours ahead of time, place them on a parchment-lined baking sheet, cover them loosely, and refrigerate them until you’re ready to bake.

How do you reheat Parmesan tilapia?

Parmesan tilapia reheats best in the oven or a skillet, where the Parmesan crust can crisp back up. Warm the fish, covered with foil, in a 275° oven for 10 to 15 minutes, or heat it in a lightly oiled skillet over medium-low heat until it’s warmed through.

The microwave works when you’re short on time, but the tilapia won’t turn out as crisp as it does in the oven or on the stovetop. Use 50% power and heat the tilapia in short intervals to keep it from drying out.

Parmesan Tilapia Tips

What should I look for in tilapia?

For the best-tasting fish, look for tilapia fillets that are white or light pink and firm to the touch. You also want the tilapia to smell fresh like the ocean, not overly fishy. Whether you’re buying fresh or using previously frozen fillets, avoid fillets that look dull, slimy or have a strong odor—all are signs the fish has gone bad.

Why is the fish rubbery?

Parmesan tilapia can turn rubbery if it’s overcooked. Since tilapia fillets are thin, they cook quickly and only need 10 to 15 minutes in the oven. The fish is done when it’s opaque, flakes easily with a fork, and reaches an internal temperature of 145°.

What should I serve with Parmesan tilapia?

Parmesan tilapia pairs well with just about any simple side dish. Serve it with roasted asparagus, steamed broccoli, green beans or a crisp Caesar salad, plus a starchy side like garlic and herb mashed potatoes, baked rice pilaf, roasted baby potatoes or buttered noodles. A basket of warm dinner rolls or garlic bread is never a bad idea, either.