Crispy Parmesan Crusted Tilapia

$To make this dish, you will need: - 4 tilapia fillets - 1 cup panko breadcrumbs - ½ cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon dried oregano - ½ teaspoon salt - ½ teaspoon black pepper - 2 large eggs - ½ cup all-purpose flour These ingredients create a crunchy and tasty crust. The combination of panko and Parmesan gives the fish a nice bite. The garlic powder and oregano add a great layer of flavor. For a fresh touch, consider these garnishes: - Fresh parsley, chopped - Lemon wedges These simple garnishes enhance the dish’s look and flavor. The lemon adds a bright zing, and the parsley brings a pop of color. When serving your tilapia, I suggest these ideas: - Plate the fish on a bed of fresh greens. - Drizzle a light olive oil dressing over the greens. This presentation makes the meal feel special. It balances the crispy fish with fresh, crunchy greens. Enjoy the contrast in textures and flavors! {{ingredient_image_1}} First, you need to get your oven ready. Preheat your oven to 400°F (200°C). This is the perfect temperature for crisping the crust. Next, take a baking sheet and line it with parchment paper. If you don’t have parchment paper, a light coat of oil works too. This will keep the fish from sticking. Now, let’s make the coating mix. Grab a shallow dish and combine panko breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, salt, and black pepper. Stir well so all the dry ingredients blend. The panko gives a nice crunch, while the cheese adds flavor. You are now ready to coat the tilapia. Start with the flour. Place it in another shallow dish. Take a tilapia fillet and coat it in the flour first. Shake off any extra flour. Next, dip the floured fillet into the beaten eggs. Let any extra egg drip off. Finally, press the fillet into the panko mixture. Make sure it’s well-coated. Repeat this for all the fillets. Arrange the coated fillets on your prepared baking sheet. Make sure they are spaced out so they cook evenly. Place the baking sheet in your preheated oven. Bake for 12-15 minutes. You want the crust to turn golden brown and the fish to flake easily with a fork. When done, remove the fillets from the oven. Let them cool for a moment. Serve them with fresh parsley and lemon wedges for a little zest. To get that perfect crunch, use panko breadcrumbs. They are lighter and crispier than regular breadcrumbs. Mix them with grated Parmesan for a tasty crust. Make sure to press the coating firmly onto the fish. This helps it stick well during baking. Bake the tilapia on a lined baking sheet to avoid sticking. This method keeps the bottom crispy. Add garlic powder and dried oregano to the breadcrumb mix for more flavor. You can also try adding lemon zest for a fresh taste. If you like a little kick, sprinkle some red pepper flakes in the mix. Pairing the tilapia with lemon wedges gives a nice zing when serving. Fresh parsley adds a pop of color and freshness to the dish. Avoid skipping the flour coating step. It helps the egg and breadcrumbs stick better. Also, don’t crowd the baking sheet. Give each fillet space to crisp up. This keeps the heat circulating around each piece. Lastly, watch the baking time closely. Overbaking can dry out the fish. Aim for a golden brown crust and flaky fish for the best result. Pro Tips Use Fresh Ingredients: Always opt for the freshest tilapia fillets possible; they will enhance the flavor and texture of your dish. Customize the Coating: Feel free to add your favorite herbs or spices to the panko mixture for a personalized touch. Check for Doneness: The tilapia is done when it flakes easily with a fork; avoid overcooking to keep it tender and juicy. Serve Immediately: For the best texture, serve the tilapia right after baking while the crust is still crispy. {{image_2}} You can switch up the coating to add variety. Instead of panko, use crushed cornflakes. They give a nice crunch. You can also try using almond flour for a gluten-free option. Mixing in some Italian seasoning can bring new flavors too. For a twist, add a bit of lemon zest to the Parmesan. This will brighten the dish. Tilapia is soft and mild, but you can use other fish. Cod works well and has a nice flake. You can also use haddock or catfish for a different taste. Each fish has its own flavor, so adjust the cooking time. Thicker fillets may need a few extra minutes in the oven. Want to add some heat? Mix some cayenne pepper into your breadcrumb mix. You could also add smoked paprika for a smoky flavor. If you enjoy herbs, try fresh basil or dill in place of oregano. This will give a fresh taste. Don’t be afraid to experiment; it’s all about what you love! After enjoying your crispy tilapia, let it cool down. Place any leftovers in an airtight container. This keeps the fish fresh and safe to eat later. You can store it in the fridge for up to three days. Make sure to seal it well to prevent it from drying out. When you are ready to eat your leftovers, reheating is key. Preheat your oven to 350°F (175°C). Place the tilapia on a baking sheet. Cover it loosely with foil to keep moisture in. Heat for about 10 to 15 minutes. This method keeps the crust crispy and the fish warm. Avoid using the microwave, as it can make the fish soggy. If you want to save tilapia for later, freezing works great. Wrap each fillet in plastic wrap tightly. Then, place them in a freezer bag. Remove as much air as possible before sealing. You can freeze it for up to three months. When you're ready to eat, let it thaw in the fridge overnight before reheating. To make this recipe gluten-free, swap regular flour and panko breadcrumbs for gluten-free versions. You can use rice flour or almond flour instead of all-purpose flour. For breadcrumbs, look for gluten-free panko or make your own by grinding gluten-free crackers. This way, you still get that crunchy texture without the gluten. Yes, you can use fresh herbs! Fresh herbs bring bright flavors. For this recipe, use about three times more fresh herbs than dried. For example, if the recipe calls for 1 teaspoon of dried oregano, use 1 tablespoon of fresh oregano. Just chop the fresh herbs finely before adding them to the coating mixture. Crispy Parmesan Crusted Tilapia goes well with many sides. Here are a few great options: - Steamed vegetables like broccoli or green beans - A fresh garden salad with lemon vinaigrette - Roasted potatoes or sweet potato fries - Garlic rice or quinoa for a hearty touch These sides will complement the tilapia nicely and add color to your plate! Crispy Parmesan Crusted Tilapia is simple yet delicious. We covered key ingredients, easy steps, and helpful tips. You now know how to make it crispy and tasty. Remember to store leftovers properly and try different fish. Feel free to experiment with spices and coatings. This dish is easy to customize and perfect for any meal. Enjoy your cooking and share your results!$

Crispy Parmesan Crusted Tilapia

A delicious and crispy tilapia dish coated with Parmesan and panko breadcrumbs, perfect for a quick and satisfying meal.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 fillets tilapia
1 cup panko breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
2 large eggs
½ cup all-purpose flour
to taste fresh parsley, chopped (for garnish)
to serve lemon wedges

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
In a shallow dish, mix the panko breadcrumbs, grated Parmesan cheese, garlic powder, oregano, salt, and black pepper.
In another shallow dish, place the all-purpose flour.
In a third dish, beat the eggs until they are fully combined.
Take each tilapia fillet and first coat it in the flour, shaking off any excess.
Next, dip the floured fillet into the beaten eggs, allowing any excess egg to drip off.
Finally, coat the fillet in the panko-Parmesan mixture, pressing gently to help it adhere. Repeat this process with all the fillets.
Arrange the coated tilapia fillets on the prepared baking sheet.
Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the fish flakes easily with a fork.
Remove from the oven and let cool for a moment before serving.
Garnish with fresh parsley and serve with lemon wedges on the side for a fresh zing.

Notes

Serve the crispy tilapia on a plate lined with fresh green lettuce or mixed greens, drizzling a light olive oil dressing over the greens to complement the fish.

Keyword baked, crispy, fish, parmesan, tilapia