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This version of Parmesan-crusted tilapia uses only a few ingredients for a quick and easy dinner entree. Combine crumbs, parmesan, italian seasoning and garlic powder on a plate, mixing well. This parmesan crusted tilapia is extremely easy to make and has a delicious lemon zest.
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Ingredients requirements - Parmesan Crusted Tilapia:
- You need 4 Tilapia fillets
- Prepare 1 cup of Panko breadcrumbs
- Provide 1/2 cup of of freshly grated parmesan cheese
- You need 1 tbsp for finely diced red bell pepper
- Get 1 tbsp finely diced yellow bell pepper
- Make ready 1 clove - garlic minced
- Give 1 tbsp for chopped fresh parsley
- Provide 1 for salt & freshly ground pepper
- Prepare 5 tbsp butter
This tilapia is coated in parmesan cheese, dried parsley flakes, and a little bit of paprika. I made this tilapia for one person. This Parmesan Crusted Tilapia is coated in a thin breading that turns golden as it bakes, and is a relatively healthy main dish. This parmesan crusted tilapia is coated in Parmesan and panko then pan fried until golden brown.
Parmesan Crusted Tilapia instructions:
- Preheat oven to 350º
- Combine panko, parmesan, red bell pepper, yellow bell pepper, garlic, parsley and a pinch of salt & pepper in bowl. mix well
- use 1 tablespoon of butter to grease your baking dish
- gently place fillets onto baking dish & and season with salt & pepper
- place 1 tablespoon of butter on each fillet
- top fillets with about a 1/4 cup of the breadcrumb mixture, spreading it evenly over the fillets
- bake fillets for 15 to 20 min or until the breadcrumbs are browned and the fish flakes easily
Parmesan crusted tilapia with tomato-basil cream sauce is a quick and easy dinner recipe that the. This Parmesan Crusted Tilapia is one of my very favorite ways to cook fish. The cheesy Parmesan crust turns a beautiful golden brown under the broiler, keeping the tilapia tender and flaky inside. Parmesan Crusted Tilapia - A super quick and easy tilapia dish coated with well-seasoned breadcrumbs and parmesan. A healthier and quick addition to your busy weeknight menu.
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