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To make Parmesan crusted tilapia, you need a few key items. Here is what you will need: - 4 tilapia fillets - 1 cup grated Parmesan cheese - 1 cup panko breadcrumbs - 2 garlic cloves, minced - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - 1/2 teaspoon red pepper flakes (optional) - 2 large eggs - 1 tablespoon lemon juice - Salt and pepper to taste - 2 tablespoons olive oil - Lemon wedges for serving These ingredients create a tasty and crispy crust that makes tilapia shine. You can add some ingredients to boost the flavor even more. Here are a few ideas: - Fresh herbs like parsley or dill for a bright taste. - A splash of white wine for a little depth. - Capers for a salty pop. - Paprika for a hint of smokiness. Feel free to mix and match to find your perfect taste! When serving Parmesan crusted tilapia, sides make it even better. Here are some great choices: - Steamed broccoli or green beans for a healthy crunch. - Roasted potatoes for a cozy, filling touch. - A fresh salad with lemon vinaigrette to balance the rich fish. - Quinoa or rice for a light and fluffy base. These sides will complement your meal and make it truly special. Check the Full Recipe for more details on making this delicious dish! Start by gathering all your ingredients. You need tilapia, Parmesan cheese, panko breadcrumbs, garlic, herbs, eggs, lemon juice, and olive oil. Prepare a baking sheet by lining it with parchment paper. This step keeps the fish from sticking and makes cleanup easy. In a shallow dish, mix the Parmesan, panko, minced garlic, herbs, and some salt and pepper. Stir until well combined. In another bowl, whisk the eggs and lemon juice until smooth. Dip each tilapia fillet into the egg mix, letting any extra drip off. Then, coat the fillet in the Parmesan mixture. Press it gently to help the coating stick. Place the coated fillets on the baking sheet. Drizzle them with olive oil to add flavor. Now, preheat your oven to 400°F (200°C). Once it's hot, put the baking sheet in the oven. Bake for 15 to 20 minutes. You want the tilapia to be cooked all the way through. The crust should be golden brown and crispy. After baking, let the fish rest for a couple of minutes before serving. This allows the juices to settle in the fish, making it moist. Serve with lemon wedges for a fresh touch. For the full recipe, check the previous section. To get a crispier crust on your tilapia, use panko breadcrumbs. Panko is lighter and crunchier than regular breadcrumbs. Mix the panko well with grated Parmesan cheese. This helps create a strong, tasty coating. For extra crunch, spray the fillets lightly with cooking oil before baking. This step helps the crust brown and become crispy. Bake your tilapia at 400°F (200°C) for the best results. This temperature cooks the fish evenly while crisping the crust. Check your fish at 15 minutes. It should flake easily with a fork. If you want a deeper golden color, leave it in for up to 20 minutes. Just watch it closely to prevent burning. Parmesan crusted tilapia pairs well with many sides. I love serving it with garlic mashed potatoes or a fresh salad. You can also add a squeeze of lemon juice for a bright flavor. Roasted vegetables or steamed asparagus are great options, too. For a fun twist, try it with a creamy tartar sauce. You can find the full recipe to guide you through this delicious dish. {{image_2}} If you cannot find tilapia, don't worry! You can use other fish. Cod, haddock, or catfish work great too. They have a mild taste, just like tilapia. Each option will give you a tasty dish. You can make this dish even more exciting! Try using fresh herbs like parsley or dill. They add a bright flavor. You can also mix in spices like paprika or cumin. Just a pinch can change the flavor a lot. Want to make this gluten-free? Use crushed rice crackers instead of panko. They give a nice crunch. You can also skip the breadcrumbs altogether. Just coat the fish in the Parmesan cheese mix for a cheesy kick. Enjoy the Full Recipe to explore all these options! Store leftover Parmesan crusted tilapia in an airtight container. Place it in the fridge. It will stay fresh for about 2-3 days. Make sure to let it cool down first. This helps keep the fish from getting soggy. If you have extra lemon wedges, keep them separate. To reheat tilapia, use the oven for the best taste. Preheat your oven to 350°F (175°C). Place the fish on a baking sheet. Heat for about 10 minutes or until warm. You can also use an air fryer. It will help keep the crust crispy. Avoid using the microwave, as it can make the fish rubbery. You can freeze Parmesan crusted tilapia for later use. Wrap each piece tightly in plastic wrap. Then, place them in a freezer bag. Make sure to remove as much air as possible. The fish can stay frozen for up to 2 months. When you’re ready to eat, thaw it in the fridge overnight. Then, reheat in the oven for the best taste. Yes, you can use frozen tilapia for this recipe. Just thaw it first. Place the frozen fillets in the fridge overnight or run them under cold water for faster thawing. Pat them dry before you coat them to help the crust stick better. Tilapia is fully cooked when it reaches an internal temperature of 145°F (63°C). The fish should be opaque and flake easily with a fork. If it looks dry or has a white, flaky texture, it is ready to eat. You can serve Parmesan Crusted Tilapia with many sides. Here are some tasty options: - Steamed broccoli - Garlic mashed potatoes - Mixed green salad - Rice pilaf - Roasted vegetables These sides add color and flavor to your meal. Making homemade tartar sauce is easy and quick. Here’s a simple recipe: - 1 cup mayonnaise - 2 tablespoons chopped pickles - 1 tablespoon lemon juice - 1 teaspoon Dijon mustard - Salt and pepper to taste Mix all the ingredients in a bowl. Adjust the salt and pepper to your liking. This sauce pairs perfectly with the tilapia. For the full recipe, check the main article. This blog post covered how to make Parmesan crusted tilapia. We discussed the main ingredients and optional additions for flavor. You learned easy steps for prepping, coating, and baking tilapia to crispy perfection. Remember the tips for the best crust and perfect bake time. I also shared ways to vary the recipe and store leftovers properly. Enjoy trying out this dish and its many flavors. Happy cooking!

Parmesan Crusted Tilapia

Get ready to impress with this delicious Crispy Parmesan Crusted Tilapia! This easy recipe features tender tilapia fillets coated in a savory blend of Parmesan cheese and crispy panko breadcrumbs, flavored with garlic and Italian herbs. Perfect for a weeknight dinner or a special occasion, it’s ready in just 25 minutes. Click through to discover step-by-step instructions and make this mouthwatering dish tonight!
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Ingredients
  

4 tilapia fillets

1 cup grated Parmesan cheese

1 cup panko breadcrumbs

2 garlic cloves, minced

1 teaspoon dried Italian herbs (oregano, basil, thyme)

1/2 teaspoon red pepper flakes (optional)

2 large eggs

1 tablespoon lemon juice

Salt and pepper to taste

2 tablespoons olive oil

Lemon wedges for serving

Instructions
 

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

    In a shallow dish, combine the grated Parmesan cheese, panko breadcrumbs, minced garlic, dried Italian herbs, red pepper flakes, and a pinch of salt and pepper. Mix well.

      In another bowl, whisk together the eggs and lemon juice until smooth.

        Dip each tilapia fillet into the egg mixture, allowing any excess to drip off, then coat it in the Parmesan breadcrumb mixture, pressing gently to ensure it sticks.

          Place the coated fillets on the prepared baking sheet. Drizzle the olive oil over the coated fish.

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

              Once done, remove from the oven and let rest for a couple of minutes.

                Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings

                  - Presentation Tips: Serve the tilapia fillets on a platter garnished with fresh parsley and lemon wedges on the side for a bright and appealing finish.