This is one of our favorite family meals—quick, flavorful, and kid-approved: Baked Parmesan Panko Tilapia. When we lived in Alaska we ate a lot of halibut and discovered panko bread crumbs as a light, crunchy coating that stays crisp after baking. My husband used to stock our freezer with halibut fillets, and this kind of simple panko crust became a go-to. After moving to the lower 48 and finding halibut expensive, we switched to tilapia. Tilapia has a mild flavor and easily takes on marinades and coatings, making it perfect for lighter, low-fat dishes like this one.
(My son and his friend checking out that day’s catch of Alaskan halibut.)
(A memorable trophy halibut—huge, but we preferred smaller fish for grilling and baking; the big ones were great for batter frying.)
Baked Parmesan Panko Tilapia
Serves: 6
Ingredients
- 6 tilapia fillets
- 1 cup all-purpose flour
- 2 cups panko bread crumbs
- 2 large eggs
- 1 cup melted butter or margarine
- 1/3 cup grated Parmesan cheese
- 1 tablespoon garlic powder
- 2 teaspoons paprika
- 1 tablespoon fresh or freeze-dried parsley
- 2 teaspoons kosher salt
Instructions
Preheat your oven to 400°F (200°C). Lightly spray a baking sheet with nonstick cooking spray or line it with parchment paper for easier cleanup.
Set up an assembly line with four shallow dishes or pie pans: one with the eggs (beaten), one with the flour, one with the melted butter, and one with the panko mixed together with the Parmesan, garlic powder, paprika, parsley, and kosher salt.
Working one fillet at a time, dip each piece in the beaten eggs, coating both sides. Dredge it in flour, shaking off the excess. Dip the floured fillet into the melted butter, then press it into the panko-Parmesan mixture to coat evenly. Place the coated fillet on the prepared baking sheet. Repeat with remaining fillets.
Bake for 12–15 minutes, or until the tilapia flakes easily with a fork and the coating is golden. Cooking time may vary slightly depending on fillet thickness—check at 12 minutes and add more time if needed.
Serving suggestions: Serve with lemon wedges, a simple green salad, steamed vegetables, or rice for a complete, family-friendly meal. Leftovers store well in the refrigerator for a day or two and can be reheated briefly in a hot oven to help retain crispness.