My Parmesan Crusted Tilapia recipe is coated in a cheesy lemon pepper mixture then oven-baked until crispy. This is a simple, healthy fish recipe my family is always excited to eat. It is so flavorful, made with just a few ingredients in under 20 minutes.

overhead view of parmesan crusted tilapia filets on an oval platter with salad greens, lemon wedges, and a fork.

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What’s in Lemon Pepper Tilapia?

Sweet and mild tilapia filets are seasoned with tangy lemon pepper and Parmesan cheese then baked to crispy perfection in the oven. This is a quick and simple dinner recipe that I always keep in my back pocket. I know my family will love it, and it’s super quick to throw together.

  • Tilapia Filets: Use 4 oz filets. You can use fresh or frozen fish, but I do recommend thawing it if you use frozen. The better quality the fish, the better it’s going to taste!
  • Parmesan: Use grated Parmesan cheese in the seasoning mixture–this will be pressed into the surface of the fish. Then use shredded Parmesan on top of each filet to create that crispy crust in the oven.
  • Seasonings: Lemon pepper adds the perfect balance of bright and spicy, without overwhelming the tilapia. There’s also chopped Parsley in the mix, and you can add salt, but it’s fine to skip.
  • Olive Oil: Your regular olive oil will work great for this recipe, but don’t use EVOO.

Pro Tip: Tilapia doesn’t have much of “fishy” odor or flavor, but if that bothers you, you can soak it in milk before cooking– 15 minutes should do the trick!

Variations on Parmesan Tilapia

It’s really easy to change up the flavor of this lemon pepper tilapia by mixing in different seasonings, spices, and herbs to the cheese mixture.

step by step photos for how to make parmesan crusted tilapia.
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How to Store and Reheat

Store leftover Parmesan crusted tilapia in an airtight container in the refrigerator for up to 3 days. Reheat in a 275°F oven until warmed through.

How to Freeze

To freeze, wrap individual tilapia filets in aluminum foil, place them in a Ziplock bag, and freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

These Parmesan crusted tilapia filets are so simple but still flavorful, and they make a great main dish if you want a healthy dinner. I like to garnish tilapia with diced green onion and lemon slices to finish off the flavor nicely.

Serve it over a bed of salad greens (pictured) or with a side of white rice, Parmesan polenta, or Parmesan roasted potatoes. This lemon Parmesan roasted broccoli complements the flavor perfectly.

close up view of a parmesan crusted tilapia filet on an oval platter with salad greens and lemon wedges.

5-Star Review

“This is one of the best and easiest recipes I have made. The family loved it, including the 6 & 7 year old grandchildren. I’ve made it several times and it is always a hit. ” – Jill

Recipe Card

Parmesan Crusted Tilapia

4.48 from 470 votes
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4 filets
Author: Becky Hardin
featured parmesan crusted tilapia.
Tilapia is coated with a lemon pepper seasoned mixture, topped with Parmesan, and baked until crispy.
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Equipment

Ingredients 

  • 4 (4-ounce) tilapia filets
  • ¾ cup freshly grated Parmesan cheese
  • teaspoon kosher salt (see note)
  • 1 tablespoon lemon pepper seasoning
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon olive oil
  • ¼ cup freshly shredded Parmesan cheese

For Garnish

  • ¼ cup diced green onions optional
  • 1 lemon cut into wedges

Instructions 

  • Preheat oven to 400°F and line a baking sheet with foil.
  • Mix the grated Parmesan, lemon pepper, parsley, and salt together.
    4 (4-ounce) tilapia filets, ¾ cup freshly grated Parmesan cheese, ⅛ teaspoon kosher salt, 1 tablespoon lemon pepper seasoning, 1 tablespoon chopped fresh parsley
  • Drizzle the tilapia with olive oil, then coat with the cheese mixture, pressing it in lightly with your fingers to make sure it sticks. Sprinkle lightly with the shredded Parmesan, then transfer to the prepared baking sheet.
    1 tablespoon olive oil, ¼ cup freshly shredded Parmesan cheese
    overhead view of tilapia filets being coated in a parmesan crust.
  • Bake in the preheated oven until the fish is opaque in the thickest part, about 10 minutes.
    parmesan crusted tilapia filets on a foil lined baking sheet.
  • To brown further, broil for about 5 more minutes until cheese crust is slightly crispy (watch carefully to make sure fish doesn’t burn)
  • Top with green onions and serve and serve with lemon wedges, optional.
    ¼ cup diced green onions, 1 lemon

Video

Becky’s Tips

  • Note: If you don’t like salty recipes, you can skip the salt altogether on this recipe. The parmesan cheese is pretty salty already, so you should be fine! 
  • If you’re worried about a fishy taste, soak the raw tilapia filets in milk for about 15 minutes, then pat dry and press the mixture into the fish.
Storage: Store Parmesan crusted tilapia in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Serving: 1filetCalories: 255kcalCarbohydrates: 6gProtein: 31gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 78mgSodium: 571mgPotassium: 451mgFiber: 1gSugar: 1gVitamin A: 374IUVitamin C: 10mgCalcium: 249mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!
Is tilapia a healthy fish to eat?

As with many fish and seafoods, tilapia is a low-calorie source of protein, filled with plenty of other nutrients. It includes significant amounts of protein, omega-3 fatty acids, potassium, vitamin B12, niacin, and vitamin B6.

Should tilapia be marinated before cooking?

There’s no need to marinate this tender, flaky fish, as it is quite mild and takes on flavoring well. Plus, acidic ingredients often found in marinades can make tilapia turn mushy.

How do you know when tilapia is done in the oven?

When cooked through, tilapia will be opaque with a white color. It should also flake easily when you test it with a fork. Check it at the thickest part of the filet, and it should read 145°F on an instant-read thermometer.

Why is my baked tilapia mushy?

Although it is a low-moisture fish, tilapia can still turn mushy. Be sure to pat it dry before baking, and don’t marinate it in acidic ingredients, as they can break down the meat too much.

Why does my tilapia taste fishy?

Most seafood contains a compound called trimethylamine oxide which is responsible for that “fishy” taste and odor. Tilapia tends not to taste fishy, but if you’re concerned about it, you can soak the raw fish in milk for a bit before breading it to neutralize the flavor.

More Crusted Fish Recipes We Love

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.48 from 470 votes (426 ratings without comment)
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114 Comments
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Brittney Fambrough
Brittney Fambrough
June 29, 2021 7:16 pm

So the first time I made this with olive oil it stuck to the foil. The next time I made it I sprayed the foil with the spray canola oil from costo and I also sprayed the fish with the spray canola oil. This time it did not stick to the foil. It did come out too salty but the seasoning I used was salty and parmesion cheese does have salt. Next time I will use sodium free seasoning and a little bit less parmesion.4 stars

Last edited 3 years ago by Brittney Fambrough
Becky Hardin
Becky Hardin
June 30, 2021 10:51 am

Thanks for sharing, Brittney!

Ida Miller
Ida Miller
June 29, 2021 12:58 pm

I love the crispy coating!thankyou !4 stars

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Becky Hardin
Becky Hardin
June 30, 2021 10:52 am
Reply to  Ida Miller

Looks delicious, Ida!

Brad G
Brad G
June 10, 2021 5:59 pm

I made a bit of a modified recipe: only grated parmesan (no shredded), no lemon pepper (lemon and herb seasoning instead), freshly ground pepper to account for the missing lemon pepper, and no salt since the lemon/herb seasoning already had salt.
The recipe’s flavor worked very well, but I think I made a mistake with how much olive oil I used. My recommendation is to make sure you don’t use too much olive oil. I ended up coating the fish in olive oil first, but if doing the recipe again, I would take more time to try to use as little olive oil as possible while coating the fish. For me it ended up not being as crispy (and a little gooey), but I think using the correct amount of olive oil would fix that.5 stars

Becky Hardin
Becky Hardin
June 16, 2021 3:54 pm
Reply to  Brad G

Thanks for sharing, Brad!

Bryana Williams
Bryana Williams
June 7, 2021 3:56 pm

This recipe was quick and soooo good!!! Hubby says it’s a winner!5 stars

Becky Hardin
Becky Hardin
June 10, 2021 2:35 pm

Thanks for sharing your success with us!

Alicia Lewis
Alicia Lewis
June 5, 2021 9:19 pm

I have cooked this the last two nights and had the EXACT same issue. I was starting to question everything I’ve ever cooked in my life and was completely down on myself. I’m sorry this happened to you as well but I’m relieved it wasn’t just me.

KellyP
KellyP
April 25, 2021 11:06 am

Really enjoyed this. Trying to get the hubby to eat healthier, but needs a little something. Broiling made it nice and crispy. Very tasty!5 stars

Becky Hardin
Becky Hardin
April 30, 2021 2:29 pm
Reply to  KellyP

Thanks for stopping by, Kelly!

Tim Shettleworth
Tim Shettleworth
April 22, 2021 9:03 pm

I thought this was excellent! I didn’t have any lemon pepper seasoning so I used a garlic pepper instead. It had smoked paprika is it which was thought gave it a bolder note. I mixed the parm with the garlic pepper seasoning & the parsley in a separate bowl & I had enough of the mix left that I added it to some French green beans AND mashed potatoes! Fantastic!5 stars

Becky Hardin
Becky Hardin
April 30, 2021 2:40 pm

Thanks for sharing, Tim!!

Susan Hollon
Susan Hollon
April 17, 2021 6:37 pm

“Oh this is soo good” was my husband’s reaction to his first bite. This will definitely be a regular at our house. Thank you so much. I would have included a picture but he whisked it away so quickly to eat it!5 stars

Becky Hardin
Becky Hardin
April 22, 2021 1:13 pm
Reply to  Susan Hollon

Thanks for stopping by and sharing, Susan!

Mary Larsen Sorrel
Mary Larsen Sorrel
March 15, 2021 9:20 pm

Keeping this one in the file. Easy peasy and really yummy. Not sure where the neagtve reviews are coming from – I’ll be pulling this one out to make over and over again.5 stars

Becky Hardin
Becky Hardin
March 17, 2021 1:37 pm

Thanks for sharing, Mary!

Devin Cote
Devin Cote
February 26, 2021 7:28 pm

So I made this recipe today and it was DELICIOUS.

You may be thinking, well Devin, if it was DELICIOUS, why didn’t you give it 5 stars?

Well Mr/Ms/Mrs/Mx reader, I found the fish to be a bit bland. While tilapia is great on its own, it does need a little bit of help from salt and pepper (and if you want to go all out on lemon pepper, that as well). However, make the tilapia how you like it, add garlic powder, red pepper flakes (for some heat), whatever you desire.

As far as the parmesan crust goes, it was TO DIE FOR. It was one of THE BEST parmesan crusts I have ever made. The only one to top it is probably America’s Test Kitchen’s recipe. This one, is definitely more tailored to fish.

Keep up the good work Becky!

~Devin4 stars

Becky Hardin
Becky Hardin
March 2, 2021 1:14 pm
Reply to  Devin Cote

Thanks for stopping by, Devin!