February 26, 2013

Parmesan-Crusted Tilapia

Guess what happens when your boys (all three!) finish off the leftovers of the soup you were planning to post before you could take pictures?? That's right, yet another menu change!! Oh well, it's a good thing I had this one up my sleeve, but I promise a soup recipe soon! This is a wonderful "weeknight" meal that is so easy to throw together, if you happen to have some fish in the freezer and fresh Parmesan on hand. I don't know about you, but I nearly always do!

Parmesan-Crusted Tilapia (inspired by Rachael Ray)
Printable Recipe

about 6 tilapia fillets (thought this would work well with any fish, really!)
3/4 cup freshly grated Parmesan cheese (not the powdered stuff)
1 tsp paprika
1/2 tsp garlic powder
salt and pepper
1/2 tsp dried parsley (or about 1 Tb chopped fresh parsley)
1 lemon, cut into wedges

Preheat your oven to 400 degrees. Line a baking sheet with foil and set aside.

In a shallow bowl or pie dish, mix the cheese, paprika, garlic pepper, and parsley until well combined. Pay your fillets dry and season with salt and pepper. Brush/drizzle the fish with a little bit of olive oil and place in the cheese, patting it on to coat the fish on both sides.  

Place the fish on your prepared baking sheet and bake for 10 minutes (12 if your fillets are pretty thick). Turn the broiler on high and place fish under broiler for 5 minutes to crisp up the cheese. Serve with lemon wedges to squeeze over. 
This would be so yummy on just about any fish I can think of! Though I will say this is one of the few times I don't recommend smoked paprika, it's a little strong for the lighter-flavored fish. It might be awesome on salmon though!
We added the broiling step after noticing that the cheese was more gooey than crusty. Broiling was the perfect touch! It doesn't get crunchy, but has a much nicer texture.You end up with flaky, perfectly cooked fish, wonderfully seasoned with a slightly salty Parmesan coating. Simple and yummy, and that's all you need!


  1. looks delicious, what a great use of tilapia!
    Mary x

  2. I always have fish and cheese in the fridge and freezer too April! This is a delicious use of both! We don't get Tilapia over here, at least not to my knowledge. I normally use Cod as it is white and mild. I am not a lover of really strong flavoured fish. I know fish is good for you and the oily fishes are the best for you . . . but not my favourite thing. XXOO

  3. just tried this tonight and it was really good! Adam liked it a lot and even Elijah ate it. question though: how did you get the cheese mixture to stick? I followed the directions but couldn't get the mixture to actually stick so I ended up just sprinkling it on top when I baked it. still good though! just not a talented chef I guess, haha :) thanks for the recipe!!


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