Baked Breaded Tilapia Recipe
This Baked Breaded Tilapia is SO EASY! Crispy, golden crust with fresh parsley and garlic, baked to perfection for a healthy, flavorful dinner.
Equipment
- Baking Sheet
- Parchment paper or silicone baking mat
- Mixing Bowls
- Measuring cups and spoons
- Knife and cutting board
- Brush or spoon
- Tongs or spatula
Ingredients
- 4 medium tilapia fillets
- 1 ½ cups fresh breadcrumbs see note below
- ½ cup chopped fresh parsley
- 3 cloves garlic minced
- 4 tablespoons melted butter
- 1 tablespoon olive oil to grease the pan
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
Prepare the Breadcrumb Mixture
- In a medium bowl, combine the fresh breadcrumbs, chopped parsley, and minced garlic. Stir well to evenly distribute the ingredients. This mixture will give your tilapia that signature herby, garlicky crunch.
Melt the Butter
- In a small bowl, melt the butter until liquid. You can do this quickly in the microwave or on the stovetop. Set aside to cool slightly but keep it warm enough to drizzle.
Season the Tilapia
- Pat the tilapia fillets dry with paper towels. This helps the breading stick better. Season both sides generously with salt and pepper.
Coat the Fillets
- Brush each tilapia fillet with melted butter to help the breadcrumbs adhere and add flavor. Then press the fillets into the breadcrumb mixture, coating both sides thoroughly. You want a nice even layer covering the fish.
Prepare the Baking Sheet
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat and lightly grease it with olive oil to prevent sticking.
Bake the Tilapia
- Arrange the breaded fillets on the prepared baking sheet. Bake for 12 to 15 minutes, depending on thickness, or until the fish flakes easily with a fork and the crust is golden brown. There’s no need to flip the fillets during baking.
Serve
- Remove the tilapia from the oven and transfer to serving plates. Serve immediately with lemon wedges on the side for squeezing over the fish. This adds a bright, citrusy finish that perfectly balances the rich buttery crust.
Notes
- Use day-old bread pulsed in a food processor for the freshest, crunchiest breadcrumbs.
- Store leftovers in an airtight container refrigerated up to 2 days; reheat in oven to keep crispiness.
- Try swapping parsley for dill or basil, or use gluten-free breadcrumbs for dietary preferences.