This was the first recipe I ever posted here on FavFamilyRecipes. It was in DESPARATE need of re-post. This parmesan tilapia just wasn’t getting the attention it deserved! It is one of my very favorite ways to cook tilapia because it is full of flavor and EASY to prepare. These also make awesome fish tacos — you just can’t go wrong with this recipe! My husband (who typically hates fish) and my 1-year-old devoured this tonight.
I always like to get my tilapia from the fresh seafood section in the store (if I can’t get it directly from a fresh seafood market). Ask the butcher/seafood person to give you fillets that are still frozen. The ones you see in the case are usually shipped to the store and thawed in the case. You don’t want to go home with the thawed fish and then freeze it again and then thaw it once more when you are ready to eat. Make sense? Cut out an unnecessary step and ask for it frozen from the back. Trust me, it will taste more fresh that way. ENJOY!
Ingredients
- 1/2 c. Parmesan cheese
- 1/2 c. Panko bread crumbs
- 1/4 c. butter, softened
- 4 Tbsp. mayonnaise
- 2 Tbsp. fresh lemon juice
- 1/4 tsp. dried basil
- 1/4 tsp. ground black pepper
- 1/8 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/8 tsp. celery salt
- 1 Lb. (about 4) tilapia fillets
- Old Bay seasoning (or your favorite seafood seasoning salt)
- paprika, to taste
- parsley, to taste
Instructions
- In a medium-sized bowl combine Parmesan cheese, bread crumbs, butter, and mayonnaise.
- Add lemon juice, basil, pepper, onion powder, garlic powder and celery salt to mixture. Set aside.
- Cover a cookie sheet with tin foil and spray with cooking spray.
- Arrange fillets in a single layer on the prepared pan and generously sprinkle Old Bay seasoning over the top only.
- Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over, sprinkle on the Old Bay seasoning again, then broil for a couple more minutes.
- Remove the fillets from the oven and pat about 3 Tbsp of the Parmesan cheese mixture on the top side of each fillet.
- Sprinkle with paprika and parsley.
- Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork.
- BE CAREFUL NOT TO OVERCOOK!
This was the best parmesan crusted fish recipe I have ever had. It wasn’t full of fat like some and it wasn’t bland like others. GOOD JOB!!!!
I’ve done quite a few recipes for parm crusted fish. This was by FAR the best!! Thank you so much.
I love this idea! I love parmesan-crusted anything, and this seems like a wonderful way to get even the seafood skeptics on board. I love that you included the picture from your first post. You must feel so fantastic seeing how big your blog has become. We’d love for you to submit a similar recipe to The Search for the Ultimate Weeknight Meal, offering a grand-prize to one lucky blogger who will tape a segment to air on national TV! If you’re interested, check out our contest page for more details. http://www.mrfood.com/Editors-Picks/Search-for-Ultimate-Weeknight-Meal-Blogger-Contest
Can you give a serving suggestion? Those sides look amazing and I’d love more details!
I am a little confused by what you are asking? As far as how many it serves, I would plan on using 1 to 1 and 1/2 potatoes per person.
In the second step it lists garlic powder, but I don’t see garlic powder in the list of ingredients. About how much should I use? Thanks for sharing your recipes!
Thanks for catching that, I just fixed it on the recipe but it is 1/4 tsp. garlic powder.