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 you’ll be 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.
- 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.
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.
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.
Parmesan Crusted Tilapia
Ingredients
- 4 (4-ounce) tilapia filets
- 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
- ¼ cup freshly shredded Parmesan cheese
For Garnish
- ¼ cup diced green onions optional
- 1 lemon cut into wedges
Recommended Equipment
Instructions
- Preheat oven to 400°F and line a baking sheet with foil.
- 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
- Drizzle the tilapia with olive oil, then coat with the cheese mixture, pressing it in lightly with your fingers to make sure it sticks. Sprinkle lightly with the shredded Parmesan, then transfer to the prepared baking sheet.1 tablespoon olive oil, ¼ cup freshly shredded Parmesan cheese
- 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
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Note: 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.
Nutrition Information
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!
Cooked this scaled down for one in the air fryer. Delicious- even I forgot to add the shredded Parmesan! It browned nicely in 10 minutes. Thank you for an easy, healthy and delicious recipe!
Thanks for sharing, Dianne!
Did you still put on 400 in the air fryer?
Thanks
I love everything about this recipe, easy, quick, and delicious. It pairs well with couscous and a steamed veggie of your choosing. I didn’t have lemon pepper on hand, so just used pepper and squeezed lemon juice just before serving. I would post a picture, but it is all gone.
I love to hear that!
Way to salty…not a fan
I am sorry it wasn’t for you, you can modify to your taste!
I did not find it salty like everyone says, however, I grated my own fresh parmesean cheese and didn’t have the lemon pepper seasoning. Then again, I am a salt fiend so….
This recipe was delicious. It was quick and easy. I loved it. I would highly recommend
Thanks for sharing, Deena!