Parmesan Crusted Fish

When you need a quick, easy, and flavorful dish, parmesan crusted fish is always a winner! It's ready in just 25 minutes and is a great way to enjoy seafood without the fuss.

Course Main, Main Course, Main dish

Cuisine American

Diet Low Fat

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 148kcal

Author Jessy Freimann

Equipment

Ingredients

Cooking spray
1 cup panko bread crumbs
½ cup grated Parmesan cheese or Romano cheese
5-8 sprigs fresh parsley + extra for garnish
2 Tablespoons lemon juice 1 small lemon + extra wedges for garnish
½ teaspoon Kosher salt + some for sprinkling on the fish
¼ teaspoon ground black pepper + some for sprinkling on the fish
2 cloves garlic
1 Tablespoon olive oil + a little extra for drizzling the fish
4 pieces fish

Instructions

Preheat the oven to 400 degrees F and line a sheet pan with parchment. Set aside.
Process panko, Parmesan cheese, parsley, lemon juice, salt, pepper and garlic in the mini prep processor until well combined.
Place the fish on the prepared pan and lightly drizzle with olive oil. Sprinkle the fish with a pinch salt and pepper.
Divide the panko parmesan mixture between each of the tilapia filets and press it into the top of the fish so that it almost fully covers the tops of them.
Bake for 20 minutes or until they reach an internal temperature of 145 degrees F.
Rest for 4 minutes, garnish with extra parsley and lemons and enjoy immediately with extra lemon juice.

Video

Notes

Choose fresh fish when possible. Fresh white fish will have better texture and flavor than frozen, though frozen works fine if thawed properly (see the FAQ's above).

Be generous with seasoning. Salt and pepper bring out the flavor in the panko parmesan mixture, so don’t be shy when adding them.

Use a mini-prep processor. It’s the easiest way to get a well-blended panko mixture. A whisk or fork can work, but a processor makes it smoother and faster.

Take your time spreading the crust. Press the panko mixture gently but firmly onto the fish. It can get a little messy, so be patient for the best crust.

Add fresh lemon when serving. A squeeze of lemon brightens the flavors and adds a fresh, zesty finish that also makes a lovely garnish.

Use a fish spatula for serving. It helps keep the delicate fish intact when transferring from the pan to the plate.

Ingredients to prep ahead- Grate the cheese, wash and dry parsley, peel garlic, and thaw fish if frozen.

Leftovers and storage- Store any extra fish covered in the fridge and enjoy within two days.

Nutrition