Description
Enjoy a deliciously crispy Parmesan-Crusted Tilapia that’s easy to make and packed with flavor. Tender tilapia fillets are coated in a crunchy Parmesan and breadcrumb mixture, making it perfect for a weeknight dinner or special occasion.
Ingredients
Scale
- 4 tilapia fillets (about 6 ounces each)
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 large eggs
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 3 tablespoons olive oil (for frying)
- Lemon wedges (for serving)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the grated Parmesan cheese, breadcrumbs, chopped parsley, garlic powder, onion powder, paprika, salt, and pepper. Mix until well combined.
- In another bowl, whisk together the eggs, Dijon mustard, and lemon juice until smooth.
- Pat the tilapia fillets dry with paper towels. Season both sides with salt and pepper.
- Dip each fillet into the egg mixture, allowing excess to drip off, then transfer to the breadcrumb mixture, pressing gently to adhere. Repeat for all fillets.
- In a large oven-safe skillet, heat the olive oil over medium-high heat until shimmering.
- Carefully place the coated fillets in the skillet and cook for 3-4 minutes until golden brown. Avoid overcrowding; cook in batches if necessary.
- Gently flip the fillets and cook for an additional 3-4 minutes until both sides are crispy and golden.
- Move the skillet to the preheated oven and bake for 5-7 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Carefully remove the skillet from the oven and transfer the fillets to a serving platter.
- Squeeze fresh lemon juice over the fillets and sprinkle with extra chopped parsley.
- Serve with lemon wedges on the side, alongside a fresh salad, steamed vegetables, or rice/quinoa.
Notes
- For a healthier option, skip frying and bake the coated fillets on a parchment-lined baking sheet at 400°F (200°C) for 15-20 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes