Description

This Herb-Crusted Tilapia recipe features tender tilapia fillets topped with a flavorful, crispy herb breadcrumb crust. Baked to perfection in the oven, this dish is a quick and healthy option that’s perfect for weeknight dinners or entertaining guests. The combination of Parmesan cheese, dried herbs, and a hint of lemon juice brightens up the mild fish, delivering delicious taste and texture in every bite.

Ingredients

Scale

Fish

4 tilapia fillets

Herb Crust

1/2 cup breadcrumbs (Panko for extra crunch)
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
2 tablespoons olive oil (or melted butter)

Additional

1 tablespoon lemon juice
Lemon wedges for serving

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Prepare the Herb Crust: In a small bowl, combine the breadcrumbs, grated Parmesan cheese, dried parsley, dried basil, dried thyme, garlic powder, onion powder, salt, and pepper. Drizzle the olive oil or melted butter into this mixture and stir well until it has a coarse, crumbly texture that will adhere to the fish.
Season the Tilapia: Pat the tilapia fillets dry with paper towels to remove excess moisture. Place them on the prepared baking sheet. Drizzle the lemon juice evenly over each fillet and season lightly with salt and pepper to enhance flavor.
Crust the Tilapia: Press the herb breadcrumb mixture onto the top surface of each tilapia fillet, gently pressing down so the crust sticks firmly to the fish.
Bake the Tilapia: Place the baking sheet in the preheated oven and bake the fillets for 10-12 minutes, or until the fish flakes easily with a fork and the crust is golden brown and crispy.
Serve: Remove the tilapia from the oven and serve immediately with lemon wedges for a fresh burst of flavor. Pair with your favorite sides such as roasted vegetables, rice, or a light salad for a complete meal.

Notes

Use Panko breadcrumbs for an extra crunchy crust.
Fresh herbs can be substituted for dried if preferred, though adjust quantities accordingly.
For a richer crust, use melted butter instead of olive oil.
Ensure the fillets are patted dry to help the crust adhere better.
Check the fish for doneness by seeing if it flakes easily with a fork.
Serve immediately to maintain the crispiness of the crust.