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Friday, April 27, 2012

Updated Parmesan Encrusted Tilapia

Ever since I posted the recipe for parmesan encrusted tilapia nearly 5 years ago, it's been a pretty popular search term for My Tasty Space.  It's a wonderful recipe, and so easy to make.  A couple of months ago, though, I decided to try and update it, to see what I could do with it.  The results were so delicious, I felt I HAD to share them here.  So here's my updated Parmesan encrusted tilapia!

Parmesan Encrusted Tilapia on My Tasty Space



  • 1-1/2 lbs tilapia
  • 1/2 cup panko breadcrumbs
  • 1/2 cup regular breadcrumbs - I used seasoned
  • 1/4 cup freshly shredded Parmesan cheese
  • 2 Tbs. butter (unsalted)
  • 2 Tbs. olive oil
  • garlic powder
  • garlic salt
  • onion powder

Preheat oven to 400° F.

In a bowl, melt butter and combine with olive oil. 

Rinse fish and check for bones.  Towel the fillets dry. I put my fish in a large metal bowl and pour the butter/olive oil mixture over them, tossing the fish to be sure they're evenly coated.

In a large zip-type bag, combine breadcrumbs, and sprinkle a liberal dose of garlic powder and onion powder. I don't measure, I just sprinkle.  I also toss in a healthy sprinkle of Lawry's Garlic Salt and some pepper.  Toss this around so that it's well mixed.  Add the fresh Parmesan cheese.

Spray the cooking sheet or aluminum foil with a cooking spray, to prevent the fish mixture from sticking.

Now, toss 1-2 pieces of fish into the bag to coat well.  Place them on the sheet and repeat the process until all fish are coated.  Then take the leftover crumbs and spread them evenly over the fish.

Bake in the oven for 15-20 minutes or until the fish flakes with your fork.  

Serve with something yummy, and a side of something yummy, and voila!

Parmesan encrusted tilap-ia!