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Garlic Parmesan Crusted Tilapia

Garlic Parmesan crusted tilapia bakes in a 9x13-inch dish until the panko topping is golden and the fish flakes easily. A quick garlic-Parmesan crust adds a crisp, savory finish to tender tilapia fillets.
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 3 tbsp unsalted butter
  • 0.33 cup panko breadcrumbs
  • 0.5 cup Parmesan cheese finely grated
  • 2 cloves garlic minced
  • 1 tbsp fresh parsley chopped
  • 0.25 tsp paprika
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
For the tilapia
  • 1 Nonstick cooking spray
  • 4 tilapia fillets, 5 to 6 ounces each, thawed and patted dry

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the crust
  1. Heat the oven to 400°F.
  2. Melt the butter in a medium microwave-safe bowl, about 20 to 30 seconds.
  3. Stir in the panko, Parmesan, garlic, parsley, paprika, salt, and black pepper until evenly moistened.
Bake the tilapia
  1. Coat a 9x13-inch baking dish with cooking spray.
  2. Arrange the tilapia fillets in a single layer.
  3. Divide the crust mixture among the fillets and press it gently into place.
  4. Bake for 12 to 15 minutes, until the topping is golden, the fish flakes easily, and the thickest part reaches 145°F.

Notes

Press the crust gently onto each fillet so it stays in place while baking. Refrigerate leftovers for up to 3 days; freezing is not recommended because the crust softens. For a gluten-free option, use gluten-free panko.