Baked Tilapia with a Crispy Parmesan-Garlic Crust

5 from 1 vote

This baked tilapia recipe is all about a crisp topping and a fast cooking time

Prep Time4

Cook Time15

Total Time19

Course: Fish

Cuisine: American, Filipino

Keyword: tilapia

Servings:

Calories: 286kcal

Author: Daisy Merano

Preheat oven to 400F.
Combine all the crust ingredients. Mix well.
½ cup Parmesan cheese, 1 teaspoon garlic powder, ¼ teaspoon ground black pepper, ½ teaspoon fine sea salt, ¼ cup Italian bread crumbs
Rub olive oil all over the tilapia and then dredge the tilapia fillets in the crust mixture.
2 tablespoons olive oil, 2 pieces tilapia fillets
Arrange the crusted tilapia in a greased baking tray.
Bake for 12 to 15 minutes.
Remove from the oven and serve with your favorite side dish.

Use firm, thawed fillets. Frozen tilapia works fine, but thaw it completely and pat it dry. Moisture will stop the crust from sticking. I like to let the fillets sit on paper towels for a few minutes after thawing.
Don’t skip the oil rub. This step helps the coating cling and encourages even browning. If you want a richer version, you can substitute butter, but olive oil gives better control and doesn’t burn as easily.
Grate your own Parmesan. Pre-shredded versions often come coated with anti-caking agents, which can affect how the crust browns. A fine hand-grated portion melts and crisps more evenly.
Don’t overbake. Tilapia turns dry quickly. The fillets should be just cooked through, and the crust should look golden—not too dark. Watch closely after the 12-minute mark.