Here, for your viewing and eating pleasure, is a main dish that takes next to no time and provides a big flavor payoff. This juicy tilapia has a nice, crisp coating but, because it is baked instead of fried, is fairly light and in no way oily. Either fresh or [thawed] frozen tilapia filets can be used. I like to keep frozen filets in my freezer, which allows me to make this dish in a pinch on a weeknight. As with other parmesan dishes I have posted here, be sure to use shredded rather than grated cheese.
I originally posted this with my ginger curry carrots, garlicky green beans, and roasted red potatoes but have updated the pictures with the help of Josh Pharris! He and his wife, Karris, do amazing work and have the cutest little baby girl, Ellie. Any photos on the blog not taken by me are the result of their magic. Josh and Karris have shot a number of my friends’ engagements and weddings as well as those of celebrities. You can check out their work here and if you ever have the privilege of working with them, you’d also be supporting a small, family-owned, black-owned business! (#goals) I thought now would be a good time to refresh this post since the Lenten season is underway and lots of folks do Fish Fridays or something similar. It’s a simple but satisfying dish that can be easily modified to suit different diets and needs.
Let me know below if you have any questions about the fish or working with Pharris Photos. I hope y’all have a great weekend. Thanks for reading!
Photography by Pharris Photos
- 8 tilapia filets fresh or thawed
- 1 cup bread crumbs
- 3 tablespoons shredded parmesan cheese
- 2 teaspoons dried parsley
- 1 teaspoon chili powder
- 2 cloves garlic minced or chopped
- 2 teaspoons dried onion
- sea salt and black pepper to taste
- olive oil
Preheat oven to 400 degrees. In a pan or oblong container, combine dry ingredients and mix well.
Brush both sides of tilapia filets with olive oil and press into dry mixture to coat.
Place on a foil-lined pan and bake 15 to 18 minutes. Turn and bake an additional two minutes if bottoms of filets are not crisp.