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Parmesan-crusted tilapia


This is an easy way to make tilapia, a thin fish fillet, without it drying out. This recipe is scaled for two people. Quantities for the topping depend on the size of the fish pieces, so adjust as needed, proportionally.


  • two tilapia fillets
  • 3 tablespoons butter, melted
  • 1/3 cup panko bread crumbs
  • 1/3 cup grated parmesan cheese
  • cooking spray


Preheat oven to 375 F.

Spray a casserole dish large enough to hold fillets with cooking spray. Place fillets in a single layer in the casserole. (Do not overlap.)

Mix the butter, bread crumbs, and cheese in a small bowl until well-combined. You want a texture that is crumbly but still sticks to the spoon. You might need to add more of the dry ingredients; that's fine.

Spread the topping on the fish and cover as much as possible, pressing lightly. Little bits of exposed fish are fine; you don't need to fully encase the fish in the topping. But you want to cover as much as feasible. If your pieces are large you might need to mix up more topping.

Cook 18-20 minutes. The fish is done when it's white all the way through with no remaining pink.

1 comment

fish recipe...scaled. I guess we're never fin-ished with puns. manassehkatz about 2 months ago

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