This baked lemon parmesan tilapia is light, flaky, and full of flavor. The zesty lemon and cheesy topping make it a hit at dinner, plus it’s super easy to whip up!
Cooking fish can be a little intimidating, but this recipe takes all the stress away. Just pop it in the oven and let the magic happen—dinner is served! 🎉
Key Ingredients & Substitutions
Tilapia: This fish is mild-flavored and cooks quickly, making it great for this dish. If you can’t find tilapia, you can substitute with other white fish like cod or haddock. Just check for the same cooking time and thickness.
Parmesan Cheese: Grated Parmesan gives a nice salty and nutty flavor. If you want a dairy-free option, try using a vegan Parmesan or nutritional yeast, which adds a similar taste.
Panko Bread Crumbs: These provide a wonderful crunch to the topping. If you don’t have panko, regular breadcrumbs work too, though the texture might be a bit denser.
Lemon: Fresh lemon juice and zest brighten the flavors beautifully. If you’re out of fresh lemons, bottled lemon juice works as a last-minute substitute, but fresh is always best!
How Do I Get the Coating to Stick and Stay Crispy?
Getting that perfect crispy coating is key to this dish. After brushing your tilapia with the lemon-olive oil mixture, make sure to press the panko-Parmesan mix firmly onto the fish. This helps the coating adhere better during baking.
- Use a shallow bowl for the breading to make it easy to coat the fillets.
- Don’t rush the baking time—give the fish enough time in the oven until it’s fully cooked and the topping is golden.
- Let the fish rest for a minute after baking. This helps the coating set before serving.
Easy Baked Lemon Parmesan Tilapia
Ingredients You’ll Need:
- 4 tilapia fillets (about 6 oz each)
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko bread crumbs
- 2 teaspoons dried parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon, zested and juiced
- 2 tablespoons olive oil, plus extra for greasing the baking dish
- 2 green onions, sliced thin (for garnish)
- Mixed salad greens or baby spinach (for serving)
- Lemon wedges (for serving)
How Much Time Will You Need?
You’ll need about 10 minutes for preparation and another 12-15 minutes for baking. In total, this recipe takes about 25-30 minutes from start to finish. Quick and delicious!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). While it’s warming up, lightly grease a baking dish with a little olive oil to prevent sticking.
2. Prepare the Coating:
In a shallow bowl, mix together the grated Parmesan cheese, panko bread crumbs, dried parsley, garlic powder, salt, and black pepper. This will be your tasty coating that gives the fish wonderful flavor and crunch.
3. Mix Lemon and Olive Oil:
In a small bowl, combine the olive oil, lemon zest, and lemon juice. This mixture will help keep your fish moist while also adding delicious lemon flavor.
4. Prep the Tilapia:
Make sure to pat the tilapia fillets dry with paper towels to remove extra moisture. This helps the coating stick better. Then, brush each fillet evenly with the lemon-olive oil mixture.
5. Coat the Fillets:
Take each lemon-brushed fillet and dredge it in the Parmesan-panko mixture, pressing lightly so the coating sticks well. Place the coated fillets in the prepared baking dish in a single layer.
6. Bake the Fish:
Put the baking dish in the preheated oven and bake for 12-15 minutes. The fish is done when it is opaque and flakes easily with a fork, and the top is golden brown and crispy.
7. Let It Rest:
Once baked, remove the dish from the oven and let it rest for a minute or two. This helps the juices settle and keeps the fish nice and tender.
8. Serve and Enjoy:
Serve your lemon Parmesan tilapia on a bed of mixed salad greens. Garnish with sliced green onions and lemon wedges on the side for an extra pop of flavor. Pair with a fresh salad or steamed vegetables for a complete meal!
FAQ for Easy Baked Lemon Parmesan Tilapia
Can I Use Frozen Tilapia Fillets?
Absolutely! Just make sure to thaw them completely before cooking. The easiest way is to place the fillets in the refrigerator overnight. If you’re short on time, you can also submerge them in a sealed bag in cold water for about an hour until thawed.
What If I Don’t Have Panko Bread Crumbs?
No worries! You can substitute regular breadcrumbs instead. However, keep in mind that panko achieves a lighter, crispier texture. If using regular breadcrumbs, you may want to toast them briefly in a pan for added crunch before coating the fish.
How Should Leftovers Be Stored?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. When you’re ready to enjoy them, reheat gently in the oven at 350°F (175°C) for about 10 minutes to maintain crispiness. Microwaving is possible but may not keep the coating as crunchy.
Can I Make This Recipe Gluten-Free?
Yes! To make this dish gluten-free, simply use gluten-free panko bread crumbs instead of regular ones. Check the Parmesan cheese packaging to ensure it’s gluten-free as well!
