Description

This Parmesan-Crusted Tilapia recipe offers a crispy, flavorful seafood dish that’s easy to prepare and perfect for a weeknight dinner. The combination of Parmesan cheese, panko breadcrumbs, and a blend of spices creates a crunchy crust that pairs beautifully with the tender, flaky tilapia. Cooked first on the stovetop for a golden brown exterior and finished in the oven, this dish is both elegant and delicious, making it an ideal choice for seafood lovers looking to impress with minimal effort.

Ingredients

Fish and Seasoning

4 tilapia fillets (about 6 ounces each)
Salt and pepper to taste

Parmesan Breadcrumb Mixture

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

Egg Mixture

2 large eggs
2 tablespoons Dijon mustard
1 tablespoon lemon juice

For Cooking and Serving

3 tablespoons olive oil (for frying)
Lemon wedges (for serving)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for finishing the tilapia after searing.
Prepare Parmesan Mixture: In a large mixing bowl, combine the grated Parmesan cheese, breadcrumbs, chopped parsley, garlic powder, onion powder, paprika, salt, and pepper. Mix well until evenly combined to create the flavorful crust.
Make Egg Wash: In another bowl, whisk together the eggs, Dijon mustard, and lemon juice until smooth to create a sticky coating for the fillets.
Season Fillets: Pat the tilapia fillets dry with paper towels and season both sides with salt and pepper to enhance flavor.
Coat Fillets: Dip each fillet into the egg mixture allowing excess to drip off, then transfer to the Parmesan breadcrumb mixture. Press gently to ensure the mixture adheres well. Repeat for all fillets.
Heat Oil: In a large oven-safe skillet, heat the olive oil over medium-high heat until shimmering, which ensures a good sear.
Sear First Side: Carefully place the coated fillets in the hot skillet. Cook for 3-4 minutes without overcrowding to achieve a golden brown crust.
Flip Fillets: Gently flip the fillets and cook the other side for an additional 3-4 minutes until both sides are crispy and golden.
Bake to Finish: Transfer 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) to ensure doneness.
Remove and Rest: Carefully remove the skillet from the oven and transfer the cooked fillets to a serving platter.
Garnish: Squeeze fresh lemon juice over the fillets and sprinkle with extra chopped parsley for brightness and garnish.
Serve: Serve the Parmesan-crusted tilapia warm with lemon wedges on the side and your choice of fresh salad, steamed vegetables, or rice/quinoa to complete the meal.

Notes

For extra crunch, use panko breadcrumbs instead of regular breadcrumbs.
To make cleanup easier, use an oven-safe non-stick skillet or line your skillet with foil before cooking.
If the skillet is not oven-safe, after searing, transfer the fillets to a baking dish before placing in the oven.
Ensure the fillets are dry before dipping to help the coating stick better.
Adjust seasoning according to taste, especially the salt and pepper levels.
Check the internal temperature with a food thermometer to avoid overcooking – 145°F (63°C) is the recommended safe temperature for fish.
Leftover tilapia can be refrigerated for up to 2 days and reheated gently to maintain crispiness.