This Parmesan Crusted Tilapia is flaky on the inside, crispy on the outside, and packed with cheesy flavor. Don’t forget the homemade lemon aioli for dipping.
I always have frozen tilapia on hand. It’s quick to thaw, so this makes the perfect last minute dinner!
- All-Purpose Flour – feel free to use a gluten free variety if necessary. The flour is the first layer in our breading, which helps the egg wash stick to the fish.
- Dry Ranch Seasoning Mix – our seasoning blend that mixes with the flour to provide maximum flavor to the tilapia. I love pre-made ranch seasoning mix, because it’s convenient, versatile, and packed with flavor. Feel free to make your own seasoning blend if you can’t find the packaged variety!
- Eggs and Lemon Juice – whisked together then used to coat the floured fish. This egg and lemon juice layer helps the parmesan coating stick to the tilapia while also providing a subtle lemon flavor. The lemon juice is whisked with the egg to thin it out, which makes it easier to coat the fish.
- Parmesan – coats the outside of the tilapia and makes up the last layer of our breading. The parmesan gets a touch crispy and adds a deep, nutty, cheesy flavor.
- Garlic Powder, Salt, and Pepper – mixed with the parmesan to provide just a touch more flavor to the fish. We kept the seasonings simple so it doesn’t over powder the delicate flavor of the tilapia.
- Tilapia – or other mild flavored white fish. I love tilapia because the “fish” flavor is mild enough that you can really taste all the seasonings in the recipe. Fresh or frozen, then thawed tilapia both work.
How to make
This easy seafood dinner is quick, easy, and of course, delicious!
- Place flour and ranch seasoning mix onto a large shallow plate, eggs and lemon juice on another, and parmesan, garlic powder, salt, and pepper onto a third. Whisk the components on each plate to combine.
- Fully coat each filet of tilapia in the flour/ranch mixture, whisked egg/lemon juice, and parmesan mixture.
- Place onto a silicone mat lined baking sheet then bake at 400 degrees F for 8-10 minutes or until the fish easily flakes with a fork.
- Serve with lemon aioli and enjoy!
How long to bake, air fry, or cook on the stove
Parmesan crusted tilapia can be baked in the oven, “fried” in the air fryer, or pan-fried on the stove:
- How long to bake: 8-10 minutes in a preheated 400 degree F oven.
- How long to air fry: 8-10 minutes in a preheated 350 degree F air fryer. Flip halfway through to promote even browning.
- How long to cook on the stove: 2-3 minutes per side in a hot pan that’s been drizzled with a little oil.
When is the tilapia done?
Tilapia is done when the fish easily flakes with a fork and has reached an internal temperature of 145 degrees F.
Can you use frozen fish?
Yes. Thaw according to package directions, pat dry, then proceed with the recipe as written.
Can i use a different fish?
Yes. Try Branzino, Catfish, Cod, Perch, Snapper, Sole, or Trout.
What to serve with parmesan crusted tilapia
I love serving this tilapia with a large dollop of lemon aioli next to some vegetables and a carb!
- Instant Pot Basmati Rice
- Roasted Potatoes
- Air Fryer Biscuits
- Air Fryer Frozen French Fries
- Air Fryer Broccoli
- Pear, Blue Cheese, Candied Pecan Salad
How to store
Leftover tilapia will last in an airtight container in the fridge for 3 days or in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then heat in the oven to re-crisp.
Parmesan Crusted Tilapia
Equipment for this recipe
- 1/4 cup all-purpose flour
- 1 (1 oz) packet dry ranch seasoning mix
- 2 large eggs
- 2 tablespoons lemon juice
- 1 cup finely grated parmesan
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 (4 oz) filets tilapia fresh or thawed if frozen and dried well
- Lemon aioli
- Preheat oven to 400 degrees F and line a rimmed baking sheet with a silicone baking mat.
- Place flour and ranch seasoning mix onto a large shallow plate and whisk to combine.
- Place eggs and lemon juice onto another large shallow plate and whisk until combined.
- Place parmesan, garlic powder, salt, and pepper onto a third large shallow plate and whisk to combine.
- Working with one filet at a time, season with a touch of salt and pepper, then fully coat the filet in the flour/ranch mixture, then whisked egg/lemon juice, and then parmesan mixture.
- Place onto the prepared baking sheet, then repeat with remaining filets.
- Spritz each filet with cooking spray, then bake in preheated oven for 8-10 minutes or until the fish easily flakes with a fork and the internal temperature reaches 145 degrees F.
- Serve with lemon aioli and enjoy!
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*Note: Nutrition information is estimated and varies based on products used.