If you google “parmesan crusted tilapia”, you’ll get one hundred and one versions of this recipe. My version, really, is not much different from the one hundred and one you’ll find as it basically works with the same principle of seasoning, breading and baking the fish. What I really want to share with you is a simple trick I use. Ready? I brush the fish fillets with mayonnaise before dipping them in bread crumbs. This little step, I find, makes the bread coating stick well and the fish extra moist and flavorful.
- 1-1/2 cups bread crumbs
- 1 tablespoon Italian seasoning
- 1/4 cup Parmesan cheese , grated
- 1 teaspoon garlic powder
- salt and pepper to taste
- 4 (4 ounces each) tilapia fillets
- 1 cup mayonnaise
- non-stick cooking spray
In a bowl, combine bread crumbs, Parmesan cheese, Italian seasoning, garlic powder and salt and pepper to taste.
Wash tilapia and pat dry. Brush both sides with mayonnaise, covering all surface. Dredge in bread crumb mixture, patting crumbs down to completely coat. Repeat with remaining fish.
Arrange breaded fillets on a greased baking dish. Lightly spray top of fish with cooking spray. Bake in a 375 F oven for about 15 to 20 minutes or until breading is golden brown and fish flakes easily with a fork.