This broiled Parmesan Crusted Tilapia is tender and flaky on the inside and crispy on the outside. This recipe takes less than 20 minutes start to finish!
This Parmesan Crusted Tilapia 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!
- 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. tilapia fillets about 4 filets
- Old Bay seasoning or your favorite seafood seasoning salt
- paprika to taste
- parsley to taste
- 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!