Garlic Parmesan Crusted Tilapia Sheet Pan

• 4 tilapia fillets
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon dried parsley
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil
• 1 lemon, sliced

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, mix Parmesan, garlic, paprika, parsley, black pepper, and panko breadcrumbs.
3. 3 Brush tilapia fillets lightly with olive oil.
4. 4 Press the Parmesan mixture onto both sides of each fillet.
5. 5 Arrange fillets on a greased sheet pan.
6. 6 Drizzle a little more olive oil over the fillets.
7. 7 Place lemon slices around the fillets.
8. 8 Bake for 12-15 minutes, until fish is opaque and flakes easily.
9. 9 Serve immediately with lemon wedges.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add a sprinkle of red pepper flakes for a spicy kick.
• Use almond flour instead of panko for a gluten-free option.

Substitutions

• If Parmesan is not available, use another hard cheese like pecorino.
• Substitute olive oil with melted butter for a richer flavor.

Pairings

• Pairs beautifully with a crisp Sauvignon Blanc.
• Great with a side of garlic mashed potatoes or quinoa.

Nutrition

Tips

• For a crispy crust, ensure the fillets are patted dry before coating.
• Feel free to swap tilapia with other white fish like cod or halibut.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain the crispy crust.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge before reheating in the oven.

Serving Suggestions

• Serve with a side of roasted vegetables or a fresh green salad.
• Pairs well with a squeeze of lemon and a drizzle of olive oil.

FAQ