Description
This Parmesan-Crusted Tilapia recipe offers a delightful combination of crispy, golden crust and tender, flaky fish, perfect for seafood lovers seeking an easy yet impressive meal. With a flavorful crust made from Parmesan cheese, panko breadcrumbs, and aromatic spices, this dish is pan-fried to perfection before finishing in the oven for a juicy, well-cooked fillet. Ready in just 30 minutes, it makes an ideal weeknight dinner or a special occasion dish.
Ingredients
Scale
Fish and Coating
- 4 tilapia fillets (about 6 ounces each)
- 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
Batter Mixture
- 2 large eggs
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
Cooking
- 3 tablespoons olive oil (for frying)
For Serving
- Lemon wedges
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for finishing the fish after pan-frying.
- Prepare Coating Mixture: In a large mixing bowl, combine grated Parmesan cheese, panko breadcrumbs, chopped parsley, garlic powder, onion powder, paprika, salt, and pepper. Stir the mixture thoroughly to blend all ingredients evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, Dijon mustard, and lemon juice until the mixture is smooth and well combined.
- Season and Dry Fillets: Pat the tilapia fillets dry with paper towels to help the coating stick better. Then season both sides of each fillet with salt and pepper.
- Coat the Fillets: Dip each fillet into the egg mixture, letting any excess drip off, then transfer it into the breadcrumb mixture. Press gently so the coating adheres evenly. Repeat this process with all fillets.
- Heat Oil in Skillet: In a large oven-safe skillet, heat the olive oil over medium-high heat until shimmering, signaling it’s hot enough for frying.
- Pan-Fry First Side: Carefully place the coated fillets in the skillet without overcrowding to ensure even cooking. Cook for 3-4 minutes until the undersides are golden brown and crispy.
- Flip and Cook Second Side: Gently turn the fillets over and cook the other side for an additional 3-4 minutes, achieving a golden, crispy crust on both sides.
- Bake to Finish: Transfer the skillet to the preheated oven and bake for 5-7 minutes. This step cooks the tilapia through until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Remove from Oven: Carefully take the skillet out of the oven and transfer the cooked fillets to a serving platter to rest briefly.
- Add Lemon and Parsley: Squeeze fresh lemon juice over the fillets and sprinkle extra chopped parsley on top for a fresh burst of flavor.
- Serve: Serve the Parmesan-Crusted Tilapia with lemon wedges on the side, accompanied by your choice of fresh salad, steamed vegetables, or rice/quinoa for a complete meal.
Notes
- For a crispier crust, use panko breadcrumbs instead of regular breadcrumbs.
- Be sure not to overcrowd the skillet when frying to maintain the oil temperature and achieve even browning.
- Use an oven-safe skillet to avoid transferring fish to another dish before baking.
- Check the fish’s internal temperature to ensure it’s fully cooked but not overdone.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently to preserve crispiness.
