Parmesan Herb Baked Tilapia with Panko Crunch

How to Make Parmesan Herb Baked Tilapia with Panko Crunch

1. 1

   Step 1: Preheat and prepare pan

   Position a rack in the upper third of the oven and preheat to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil and lightly spray or rub with a little oil to prevent sticking.
2. 2

   Step 2: Make the panko-parmesan herb mixture

   In a shallow bowl, combine the panko, grated Parmesan, chopped parsley, garlic powder, kosher salt, and black pepper. Drizzle in the olive oil and toss until the mixture is evenly moistened and holds together slightly when pressed.

   For this step

   • 1 1/2 cupsPanko breadcrumbs
   • 3/4 cupGrated Parmesan cheese
   • 2 tbspFresh parsley, finely chopped
   • 1 tspGarlic powder
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   • 1 1/2 tbspExtra-virgin olive oil
   
3. 3

   Step 3: Prep the fillets and egg wash

   Pat the tilapia fillets dry with paper towels. Season both sides lightly with a pinch of salt and pepper and zest the lemon over the fillets. Beat the egg in a separate shallow dish to make an egg wash for adhesion.

   For this step

   • 4 filletsTilapia fillets (about 6 oz / 170 g each)
   • 1 largeLarge egg
   • 1 wholeLemon (zest + wedges for serving)
   
4. 4

   Step 4: Coat the fillets

   Working one at a time, dip each fillet into the beaten egg, allowing excess to drip off, then press into the panko-parmesan mixture to coat evenly on the top and sides. Transfer the coated fillets to the prepared baking sheet, leaving space between each piece.
   
5. 5

   Step 5: Bake then broil for extra crunch

   Bake for 10–12 minutes, until the fish flakes easily and reaches 145°F (63°C) in the thickest part. For an extra golden crust, switch the oven to broil and broil on high for 1–2 minutes, watching closely to avoid burning.
   
6. 6

   Step 6: Rest and serve

   Let the fillets rest for 2 minutes, then transfer to plates. Garnish with additional chopped parsley and lemon wedges and serve immediately for best crispness.

1. Position a rack in the upper third of the oven and preheat to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil and lightly spray or rub with a little oil to prevent sticking.
2. In a shallow bowl, combine the panko, grated Parmesan, chopped parsley, garlic powder, kosher salt, and black pepper. Drizzle in the olive oil and toss until the mixture is evenly moistened and holds together slightly when pressed.
3. Pat the tilapia fillets dry with paper towels. Season both sides lightly with a pinch of salt and pepper and zest the lemon over the fillets. Beat the egg in a separate shallow dish to make an egg wash for adhesion.
4. Working one at a time, dip each fillet into the beaten egg, allowing excess to drip off, then press into the panko-parmesan mixture to coat evenly on the top and sides. Transfer the coated fillets to the prepared baking sheet, leaving space between each piece.
5. Bake for 10–12 minutes, until the fish flakes easily and reaches 145°F (63°C) in the thickest part. For an extra golden crust, switch the oven to broil and broil on high for 1–2 minutes, watching closely to avoid burning.
6. Let the fillets rest for 2 minutes, then transfer to plates. Garnish with additional chopped parsley and lemon wedges and serve immediately for best crispness.