My Parmesan Crusted Tilapia recipe is coated in a cheesy lemon pepper mixture then oven-baked until crispy. This is a simple, healthy fish recipe my family is always excited to eat. It is so flavorful, made with just a few ingredients in under 20 minutes.
What’s in Lemon Pepper Tilapia?
Sweet and mild tilapia filets are seasoned with tangy lemon pepper and Parmesan cheese then baked to crispy perfection in the oven. This is a quick and simple dinner recipe that I always keep in my back pocket. I know my family will love it, and it’s super quick to throw together.
- Tilapia Filets: Use 4 oz filets. You can use fresh or frozen fish, but I do recommend thawing it if you use frozen. The better quality the fish, the better it’s going to taste!
- Parmesan: Use grated Parmesan cheese in the seasoning mixture–this will be pressed into the surface of the fish. Then use shredded Parmesan on top of each filet to create that crispy crust in the oven.
- Seasonings: Lemon pepper adds the perfect balance of bright and spicy, without overwhelming the tilapia. There’s also chopped Parsley in the mix, and you can add salt, but it’s fine to skip.
- Olive Oil: Your regular olive oil will work great for this recipe, but don’t use EVOO.
Pro Tip: Tilapia doesn’t have much of “fishy” odor or flavor, but if that bothers you, you can soak it in milk before cooking– 15 minutes should do the trick!
Variations on Parmesan Tilapia
It’s really easy to change up the flavor of this lemon pepper tilapia by mixing in different seasonings, spices, and herbs to the cheese mixture.
- Instead of lemon pepper, you could use Italian seasoning, Creole seasoning, or Blackened seasoning.
- Add garlic powder or garlic salt.
- Use cilantro, Tarragon, or another herb in place of the Parsley.
- Mixing in some red pepper flakes will add some heat.
How to Store and Reheat
Store leftover Parmesan crusted tilapia in an airtight container in the refrigerator for up to 3 days. Reheat in a 275°F oven until warmed through.
How to Freeze
To freeze, wrap individual tilapia filets in aluminum foil, place them in a Ziplock bag, and freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
These Parmesan crusted tilapia filets are so simple but still flavorful, and they make a great main dish if you want a healthy dinner. I like to garnish tilapia with diced green onion and lemon slices to finish off the flavor nicely.
Serve it over a bed of salad greens (pictured) or with a side of white rice, Parmesan polenta, or Parmesan roasted potatoes. This lemon Parmesan roasted broccoli complements the flavor perfectly.
5-Star Review
“This is one of the best and easiest recipes I have made. The family loved it, including the 6 & 7 year old grandchildren. I’ve made it several times and it is always a hit. ” – Jill
Parmesan Crusted Tilapia
Equipment
- Baking Sheet
Ingredients
- 4 (4-ounce) tilapia filets fresh or frozen (thawed), patted dry
- ¾ cup freshly grated Parmesan cheese
- ⅛ teaspoon kosher salt (see note)
- 1 tablespoon lemon pepper seasoning
- 1 tablespoon chopped fresh parsley
- 1 tablespoon olive oil don't use EVOO
- ¼ cup freshly shredded Parmesan cheese
For Garnish
- ¼ cup diced green onions optional
- 1 lemon cut into wedges
Instructions
- Preheat oven to 400°F and line a baking sheet with foil.
- Drizzle the tilapia with olive oil.
- Mix the grated Parmesan, lemon pepper, parsley, and salt together.4 (4-ounce) tilapia filets, ¾ cup freshly grated Parmesan cheese, ⅛ teaspoon kosher salt, 1 tablespoon lemon pepper seasoning, 1 tablespoon chopped fresh parsley
- Coat with the cheese mixture, pressing it in lightly with your fingers to make sure it sticks.1 tablespoon olive oil, ¼ cup freshly shredded Parmesan cheese
- Sprinkle lightly with the shredded Parmesan.
- Bake in the preheated oven until the fish is opaque in the thickest part, about 10 minutes.
- To brown further, broil for about 5 more minutes until cheese crust is slightly crispy (watch carefully to make sure fish doesn’t burn)
- Top with green onions and serve and serve with lemon wedges, optional.¼ cup diced green onions, 1 lemon
Becky’s Tips
- If you don’t like salty recipes, you can skip the salt altogether on this recipe. The Parmesan cheese is pretty salty already, so you should be fine!
- If you’re worried about a fishy taste, soak the raw tilapia filets in milk for about 15 minutes, then pat dry and press the mixture into the fish.
- Cooked tilapia will be opaque with a white color. It should also flake easily when you test it with a fork. Check it at the thickest part of the filet, and it should read 145°F on an instant-read thermometer.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
As with many fish and seafoods, tilapia is a low-calorie source of protein, filled with plenty of other nutrients. It includes significant amounts of protein, omega-3 fatty acids, potassium, vitamin B12, niacin, and vitamin B6.
There’s no need to marinate this tender, flaky fish, as it is quite mild and takes on flavoring well. Plus, acidic ingredients often found in marinades can make tilapia turn mushy.
When cooked through, tilapia will be opaque with a white color. It should also flake easily when you test it with a fork. Check it at the thickest part of the filet, and it should read 145°F on an instant-read thermometer.
Although it is a low-moisture fish, tilapia can still turn mushy. Be sure to pat it dry before baking, and don’t marinate it in acidic ingredients, as they can break down the meat too much.
Most seafood contains a compound called trimethylamine oxide which is responsible for that “fishy” taste and odor. Tilapia tends not to taste fishy, but if you’re concerned about it, you can soak the raw fish in milk for a bit before breading it to neutralize the flavor.
The fillets were perfect after broiling for about 5 minutes as directed. Taste was perfect also as well as presentation! Very easy and quick meal which I will definitely prepare again! Thank you!
Fabulous, delish and a keeper! It was perfect.
I wish it said OPTIONAL next to salt. That way I would know not to add it and taste the mixture first. I added salt to the Parmesan cheese and the fish came out so salty, we just could eat it :((
Hi Gordon, if you click on the “jump to recipe” button at the top of the page, it should take you by most of the ads. You can also click on the printer icon on the recipe card to open the recipe in a new tab without any ads!
This is one of the best and easiest recipes I have made. The family loved it, including the 6 & 7 year old grandchildren. I’ve made it several times and it is always a hit. I just saw the post about it being coated on one or both sides and read it’s only one. Ha ha, I’ve been doing both all along. Maybe that’s why it’s so amazing as well!
Do what works for you! Glad you enjoyed it, Jill!
Is the fish coated with the Parmesan mixture on both sides?
Just on top!
Can I use sea bass fish
Sure can!
Easy recipe but way too salty. Was disappointed
Modify to your liking!
I went easy on the salt and mine turned out perfect!
I absolutely LOVED this recipe! I made per the directions, but omitted the salt and it was PERFECT! I did pair with steamed veggies and leftover pasta and red sauce and that was amazing!
Thanks for sharing, Mikaela!
I omit the salt as well, I like to add just a little paprika for a little smokey taste. Not much just a sprinkle added to the parm/ lemon pepper mixture.
It was delicious! Even my 3 years old kid who doesn’t like fish almost finished half of her tilapia. We paired it with couscous and sauteed bell pepper. The whole family loved it.
That’s so good to hear!
I think the recipe was excellent, but the fish was just not meant to be eaten.
To each their own!