Baked Tilapia
Tilapia filets baked under a crispy Parmesan panko topping with a bright squeeze of lemon — a light, fast weeknight dinner ready in about 25 minutes.
- 4 tilapia filets
- 1½ tablespoons melted butter
- ½ lemon
- Topping
- ¼ cup panko bread crumbs
- 2 tablespoons shredded Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 teaspoon melted butter
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Preheat your oven to 400°F.
- In a small bowl, mix together the panko breadcrumbs, Parmesan, parsley, melted butter, garlic powder, and paprika until evenly combined — this crumb topping is what gives the fish its golden, crispy crust.
- Rinse the tilapia filets and pat them thoroughly dry with paper towels, then place them on a baking pan sprayed with cooking spray. Patting the fish dry helps the topping adhere better and keeps the fish from steaming instead of baking.
- Drizzle the filets with the melted butter, then squeeze the lemon half over the top so the juice covers all four pieces.
- Press the panko topping evenly over each filet, covering as much of the surface as you can.
- Bake for 15 minutes, or just until the fish is cooked through and flakes easily with a fork. For a deeper golden crust, broil for the last minute of cooking, watching closely so the topping doesn't burn.
Chef's Note: This is about as fast and fuss-free as baked fish gets — a simple panko and Parmesan topping turns plain tilapia into something with real texture and flavor in under half an hour. Patting the filets completely dry before adding the toppings makes a real difference, since any extra moisture on the surface will keep the crumb topping from crisping up properly.
If you like a deeper golden crust, finish the fish under the broiler for the last minute of cooking, but keep a close eye on it since panko can go from golden to burnt quickly. Leftovers keep in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.
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