Creamy Parmesan Tilapia

I love fish and while I’m not as comfortable cooking with it as I am with poultry and red meat, I’m learning and experimenting. After trying a similar recipe that turned out okay, I did some tweaking and the result was my Creamy Parmesan Tilapia, which has become an instant hit. I love this recipe because it’s deliciously simple and on the table in practically no time at all! It definitely works well as a busy weekday dinner. Plus, it uses up ingredients we almost always have on hand so there’s no mad dash to the store to pick up anything up.

Creamy Parmesan Tilapia
Serving Size: 4

Plated Tilapia


  • 4 (4-6 ounce) fresh tilapia filets
  • 1/2 teaspoon lemon pepper
  • Salt & Pepper to taste
  • 1/4 cup mayonnaise
  • 1/2 cup Parmesan cheese
  • 1 lemon, juiced
  • 1/4 cup seasoned panko breadcrumbs
  • 1/2 teaspoon fresh parsley, chopped


Preheat your oven to broil.

In a small bowl, mix together Parmesan cheese, mayonnaise, lemon juice, and a dash of salt & pepper. Set aside.

Parmesan Mayo Mixture

Carefully wash each filet and pat each side down with paper towels.

Fresh tilapia

Line a baking dish with aluminum foil and lay the filets down. Sprinkle each side with salt and lemon pepper.

Lemon Peppered Filets

Broil for 3 minutes. Remove from oven, flip filets, then broil the other side for 3 minutes. Remove from oven.

Briled one side

Spread the Parmesan-mayo mixture over the fillets and broil for 2 minutes. Remove from oven and sprinkle Panko and return to broil for 30 seconds to a minute or until the Panko is nicely browned. Keep a very close eye on it as the broiler has a tendency to go infernal if left unattended.

Broiled Fish

Remove from oven and garnish with fresh parsley and a little extra Parmesan cheese.

Finished fish

I make this once or twice a month and like to pair it with my Veggie Quinoa and a fresh green salad. Such a nice summer meal!

Plated Tilapia

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