Panko Crusted Baked Tilapia

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This Panko Crusted Baked Tilapia is crispy on the outside, tender on the inside, and packed with flavor. The panko and parmesan crust bakes to a golden crunch, while the fish stays flaky and moist. Serve with rice, roasted vegetables, or a fresh salad for an easy, delicious meal.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Main Course

Cuisine: Seafood

Ingredients Equipment Method Notes

Ingredients

4 tilapia fillets fresh or thawed if frozen
1 cup panko breadcrumbs
⅓ cup parmesan cheese grated
1 teaspoon garlic powder
½ teaspoon paprika
2 tablespoons butter melted
salt and pepper to taste
fresh parsley chopped, for garnish
lemon wedges for serving

Equipment

Mixing Bowl For preparing the panko mixture
Baking Sheet For baking the fish evenly
Parchment Paper Prevents sticking and makes cleanup easier

Method

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine panko breadcrumbs, parmesan cheese, garlic powder, paprika, salt, and melted butter. Stir until well mixed.
Pat the tilapia fillets dry and season lightly with salt and pepper.
Press the fillets into the panko mixture, coating the top side evenly.
Place the coated fillets on the prepared baking sheet and bake for 12-15 minutes, or until the crust is golden and the fish flakes easily with a fork.
Serve immediately with fresh parsley and lemon wedges.

Notes

For extra crispiness, broil the tilapia for the last 1-2 minutes of baking.
Use fresh fish for the best texture and flavor.
Panko breadcrumbs create a crunchier crust than regular breadcrumbs.

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