Parmesan-Crusted Baked Tilapia
Flaky white fish baked under a golden crust of Parmesan, panko and lemon zest. A fast, light weeknight dinner with a crisp topping and almost no cleanup.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
Pat the fish very dry so the crust sticks and stays crisp. Thin tilapia cooks quickly, so check at 12 minutes. Any mild white fish such as cod or haddock works too. Check that your dried oregano and paprika are plain single spices.
Method
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Heat the oven to 425°F (220°C) and line a baking sheet with parchment or lightly oil it.
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Mix the Parmesan, panko, garlic, lemon zest, oregano, paprika, 1/4 teaspoon salt and the pepper. Stir in 2 tablespoons of the melted butter until the crumbs are evenly moistened.
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Pat the fillets dry, set on the baking sheet, and season with the remaining salt. Whisk the mustard with the remaining butter and brush it over the fish.
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Press the crumb mixture firmly onto the top of each fillet.
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Bake for , until the fish flakes easily with a fork and the crust is golden. Broil for for extra crunch if needed.
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Scatter with parsley and serve with lemon wedges.
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