Baked Tilapia Parmesan
This Baked Tilapia Parmesan is SO EASY! Creamy parmesan topping baked to golden perfection on tender tilapia fillets for a quick, impressive meal.
Equipment
- Mixing Bowl
- Baking Dish
- Measuring cups and spoons
- Spoon or spatula
Ingredients
- 1/2 cup Parmesan cheese freshly grated for the best flavor
- 1/4 cup butter softened
- 4 tablespoons mayonnaise helps bind the topping and adds creaminess
- 2 tablespoons lemon juice brightens the flavor
- 1/4 teaspoon dried parsley adds a touch of color and flavor
- 1/4 teaspoon ground black pepper for seasoning
- 1/4 teaspoon garlic salt enhances the savory profile
- 1/8 teaspoon onion powder adds depth to the flavor
- 1/8 teaspoon celery salt provides a subtle, savory note
- 2 pounds tilapia fillets the star of the show!
Instructions
- Preheat your oven to 400°F (200°C). This ensures that your tilapia cooks evenly and develops a lovely golden crust.
- In a mixing bowl, combine the softened butter, mayonnaise, lemon juice, Parmesan cheese, dried parsley, ground black pepper, garlic salt, onion powder, and celery salt. Mix until everything is well blended and creamy.
- Place the tilapia fillets in a baking dish. Make sure they are arranged in a single layer for even cooking. You can lightly season them with a pinch of salt and pepper if desired.
- Using a spoon or spatula, spread the creamy Parmesan mixture generously over each fillet. Make sure to cover the fish completely to lock in moisture and flavor.
- Put the baking dish in the preheated oven and bake for about 15-20 minutes, or until the tilapia is cooked through and flakes easily with a fork. The topping should be golden and bubbly.
- Once done, remove the dish from the oven and let it cool for a couple of minutes. Serve the Baked Tilapia Parmesan hot, garnished with additional parsley or lemon wedges if desired.
Notes
- Check the tilapia for doneness by testing if it flakes easily with a fork.
- For a crispy topping, broil the dish for the last 2 minutes; watch closely to avoid burning.
- Prepare the topping and spread over the fillets up to 24 hours ahead; refrigerate until baking.