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Gather these ingredients for a tasty meal: - 4 tilapia fillets - 1 cup panko breadcrumbs - ½ cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried parsley - ½ teaspoon salt - ½ teaspoon black pepper - 2 large eggs - 1 tablespoon Dijon mustard - 1 tablespoon lemon juice - Cooking spray or olive oil for frying You might want to switch things up. Here are some options: - Instead of Parmesan cheese, try Pecorino Romano or nutritional yeast for a vegan twist. - For gluten-free diets, use gluten-free breadcrumbs or crushed cornflakes. - Replace eggs with flaxseed meal mixed with water for a plant-based option. Fresh ingredients make a big difference! They boost flavor and improve texture. For tilapia, look for firm fillets with a mild smell. The flesh should be moist and not discolored. Check your local fish market or grocery store. If possible, buy from a source that values sustainability. This helps our oceans and gives you the best fish! First, preheat your oven to 400°F (200°C). This heat will help make the crust crispy. Next, line a baking sheet with parchment paper. This keeps the fish from sticking and makes cleanup easy. In a shallow dish, mix the dry ingredients for the crust. Combine 1 cup of panko breadcrumbs with ½ cup of grated Parmesan cheese, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried parsley, ½ teaspoon of salt, and ½ teaspoon of black pepper. Stir well to blend all flavors. Now, let’s coat the tilapia. In a bowl, whisk 2 large eggs, 1 tablespoon of Dijon mustard, and 1 tablespoon of lemon juice. Dip each tilapia fillet into the egg mixture first. Let any extra egg drip off. Next, coat the fillet in the breadcrumb mixture. Press down gently to help it stick. This step is key for a crunchy crust. Repeat this for each fillet until they are all coated. Once coated, place the fillets on your prepared baking sheet. Lightly spray the tops with cooking spray or drizzle them with olive oil for extra crispiness. Now it's time to bake. Put the baking sheet in your preheated oven. Bake for 15 to 20 minutes. The fish should be cooked through, and the crust will turn a lovely golden brown. To check if your tilapia is done, look for an opaque look and easily flake it with a fork. To get that perfect crunch, use panko breadcrumbs. They give a light, airy texture. Mix your breadcrumbs with grated Parmesan cheese and spices like garlic powder. This adds flavor and crunch. When it comes to cooking spray versus olive oil, I prefer cooking spray. It coats evenly and helps the crust crisp up well. If you use olive oil, drizzle it lightly. Too much oil can make the crust soggy. Cooking time can change based on your oven and the thickness of the fish. Check your tilapia at 15 minutes. If it isn’t golden brown, give it a few more minutes. Keep an eye on it to avoid overcooking. To know if your tilapia is done, look for a flaky texture. Use a fork to test it gently. The fish should be opaque and easily flake apart. For side dishes, try steamed broccoli or a fresh salad. These pair well with tilapia and add color to your plate. You can also serve it with roasted potatoes for a heartier meal. For a nice finish, add a sprinkle of fresh parsley on top. Lemon wedges on the side give a pop of color and flavor. For an extra touch, consider plating the tilapia on a bright-colored dish. It makes the meal look fancy and inviting. For the full recipe, check the details earlier in this article. Enjoy making this meal! {{image_2}} To make your crispy Parmesan crust even better, you can add spices or herbs to the mix. Consider using paprika for a smoky touch or cayenne pepper for some heat. Fresh herbs like thyme or basil can brighten the dish, too. If you want a citrus zing, try adding lemon zest to the breadcrumb mix. The zest gives the crust a fresh and vibrant flavor. You can cook tilapia in different ways besides baking. Pan-frying gives it a nice golden crust. Just heat some oil in a skillet and cook the fillets for about three to four minutes on each side. Grilling is another great option. It adds a lovely smoky flavor. When grilling, keep the heat medium to avoid burning. Adjust the cooking time to about five minutes per side, depending on the thickness of your fillets. Crispy Parmesan crusted tilapia is great as a sandwich. Use your favorite bread and add some fresh greens and sauce. It can also be served over a salad, adding a hearty protein boost. If you love pasta, try serving the tilapia on top of a bed of spaghetti. Drizzle with olive oil and a squeeze of lemon for a complete meal. For the full recipe, check out the Crispy Parmesan Crusted Tilapia recipe. After enjoying your crispy Parmesan crusted tilapia, store any leftovers in the fridge. Place the fish in an airtight container. This helps keep it fresh for up to two days. Use a shallow dish to prevent the crust from breaking. Always let the fish cool down before sealing it. To keep that crispy texture, use the oven or air fryer for reheating. Preheat your oven to 350°F (175°C). Place the tilapia on a baking sheet. Heat for about 10 minutes. This method revives the crunch. Avoid using the microwave, as it can make the crust soggy. If you must use it, cover the fish with a paper towel to reduce moisture. You can freeze cooked tilapia for long-term storage. First, let it cool completely. Wrap each piece tightly in plastic wrap, then place it in a freezer-safe bag. Remove as much air as possible. This helps prevent freezer burn. Store it for up to three months. When ready to eat, thaw in the fridge overnight before reheating. This keeps the fish moist and tasty. To stop tilapia from sticking, use parchment paper on your baking sheet. This simple trick makes cleanup easy and helps the fish cook evenly. You can also spray the paper lightly with cooking spray. This adds a thin layer of oil that prevents sticking. A little oil on the tilapia itself can help too. Just drizzle or spray a bit before baking. To check if tilapia is done, look for a few signs. First, the fish should be opaque and white all the way through. You can also use a fork to flake the fish gently. If it flakes easily, it's ready. The internal temperature should reach 145°F (63°C). A good rule is to cook it until the crust is golden and crispy. Yes, you can use other fish if you want a change. Some great options include cod, haddock, or even salmon. Each fish has a unique taste, but they will all work well with the crispy Parmesan crust. Just adjust the cooking time based on the thickness of the fish you choose. For thicker fillets, you may need to bake a bit longer. Check the doneness as mentioned above. For the full recipe, refer to the Crispy Parmesan Crusted Tilapia. This recipe for baked tilapia combines fresh ingredients and simple steps. You learned about all the key ingredients, their roles, and possible swaps. I shared tips on achieving the perfect crust and the best cooking methods. Remember, using fresh ingredients makes a big difference in taste. Whether you enjoy baked tilapia on its own or in a sandwich, this dish is sure to please. Experiment with flavors and methods, and enjoy the process of making this easy meal!

Crispy Parmesan Crusted Tilapia

Enjoy a delicious dinner with this Crispy Parmesan Crusted Tilapia recipe that’s easy to make and incredibly satisfying. This seafood dish is made with fresh tilapia fillets coated in a golden, crunchy mixture of panko and Parmesan cheese for the ultimate flavor. With simple ingredients and straightforward steps, you'll have a delectable meal in just 35 minutes.
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Ingredients
  

4 tilapia fillets

1 cup panko breadcrumbs

½ cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried parsley

½ teaspoon salt

½ teaspoon black pepper

2 large eggs

1 tablespoon Dijon mustard

1 tablespoon lemon juice

Cooking spray or olive oil for frying

Instructions
 

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a shallow dish, mix together the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried parsley, salt, and black pepper.

      In another bowl, whisk together the eggs, Dijon mustard, and lemon juice until well combined.

        Dip each tilapia fillet first into the egg mixture, allowing any excess to drip off.

          Next, coat the fillet in the panko-Parmesan mixture, pressing down gently so it adheres well. Repeat for all fillets.

            Place the coated fillets on the prepared baking sheet and lightly spray the tops with cooking spray or drizzle with a bit of olive oil for extra crispiness.

              Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and the crust is golden brown and crispy.

                Serve hot, garnished with fresh parsley and lemon wedges on the side.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4