Baked Tilapia

Baked Tilapia is an easy weeknight dinner with flaky, tender fish and a crisp, buttery topping. Finished with lemon, Parmesan, and crunchy Panko breadcrumbs, this recipe is fresh, flavorful, and ready in 20 minutes.

plated Easy Baked Tilapia 2 with salad and cauliflower

I am so excited to have partnered with Plan to Eat to bring you this easy tilapia recipe.

Holly’s Recipe Highlights: Baked Tilapia

Skill Level: This recipe is perfect for anyone new to cooking fish since it’s simple, quick to make, and nearly foolproof with its light, flaky texture and easy seasoning.
Budget Tip: Tilapia is an affordable, budget-friendly way to add more fish to the weekly dinner rotation without a lot of extra prep or expensive ingredients.
Serving Suggestions: Serve baked tilapia with rice and veggies, like roasted broccoli or a fresh summer salad for an easy, well-balanced meal.

Total Time: 20 Minutes Servings: 4 filets Cooking Method: Baked, then Broiled

Ingredient Notes

Fish: White tilapia fillets are mild, budget-friendly, and quick cooking. Cod, haddock, pollock, or sole also work well, although thicker fillets may need a few extra minutes in the oven.
Panko: Panko breadcrumbs give the topping its light, crispy texture and golden crunch, but regular breadcrumbs can be used for a softer, finer crust.
Parmesan: Parmesan cheese adds a salty, savory flavor to the topping. Freshly shredded parmesan melts beautifully, while grated parmesan creates a finer, more even crust.
Herbs & Seasoning: Garlic powder adds savory flavor without extra moisture, while paprika gives the dish a bit of depth. Garnish with fresh parsley, or substitute with dried parsley if that’s what you have on hand.

adding lemon to tilapia to make Easy Baked Tilapia 2

adding breadcrumb topping to Easy Baked Tilapia 2

How to Bake Tilapia

Stir together the Parmesan panko mixture and pat the tilapia dry.
Place it in the pan and drizzle with melted butter and a squeeze of lemon.
Sprinkle the Parmesan panko mixture over the fish and bake (full recipe below).

Use Similar Sized Fish Fillets: Choose fillets that are similar in thickness so they cook at the same rate.
Thaw Frozen Tilapia: For the best texture, thaw the fillets overnight in the refrigerator before cooking.
Pat the Fish Dry: Use a paper towel to dry the fillets completely before adding the butter and lemon. This ensures the fish bakes instead of steaming under the Panko topping.
Keep the Topping in Place: Add the topping evenly and press it into the fish lightly so it stays in place.
Do Not Overbake: Tilapia is done when it flakes easily (fork-tender) and reaches 145°F in the thickest part. Use a meat thermometer inserted in the thickest part to check.
For Extra Crunch: Broil for the last minute and watch closely so it doesn’t burn.

close up of Easy Baked Tilapia 2 on a plate

Storing Baked Tilapia

Leftovers: Keep leftover baked tilapia in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze cooked tilapia in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat gently.
Reheating: Reheat in a 300°F oven or air fryer just until warmed through. The microwave works, but the topping will soften, and the fish can dry out if overheated.

Quick Fish Dinners

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Preheat oven to 400°F.
To create the topping, in a small bowl mix Panko, Parmesan, parsley, melted butter, garlic powder and paprika.
Rinse tilapia filets, pat dry and place on a pan sprayed with cooking spray.
Drizzle with butter. Squeeze lemon juice over the filets.
Top with the Panko mixture.
Cook 15 minutes or just until cooked through and fish is flaky.
Broil for the last minute if desired

Broil for the last minute if desired.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner

Cuisine American

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