Baked Parmesan Tilapia Recipe - Allrecipes.com
Baked Parmesan Tilapia Recipe
  • READY IN 40 mins

Baked Parmesan Tilapia

Read Reviews (74)

"A quick and yummy way to prepare crispy tilapia the whole family will love, without frying. I get asked to make this several times a week by everyone in my family, especially the kids!" —  

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Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Line an 11-17-inch baking sheet with aluminum foil and lightly spray with cooking spray.
  3. Mix milk and ranch dressing in a shallow bowl. Place flour in a separate shallow bowl; set aside.
  4. Whisk together bread crumbs, Parmesan cheese, seasoned salt, black pepper, celery salt, garlic powder, onion powder, paprika, parsley, and basil in a bowl.
  5. Spray bread crumb mixture with cooking spray until damp, then whisk bread crumbs. Repeat spraying and whisking 3 more times to lightly moisten crumb mixture with cooking spray.
  6. Transfer crumb mixture to a large resealable plastic bag.
  7. Gently press tilapia fillets into the flour to coat, and shake off the excess flour.
  8. Dip the fillets into the ranch dressing mixture.
  9. Place all the fillets into the resealable plastic bag; seal bag and shake to coat fish with bread crumb mixture.
  10. Arrange tilapia on prepared baking sheet. Lightly spray the breaded fish with cooking spray.
  11. Bake in the preheated oven until the fish is easily flaked with a fork, 20 to 25 minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Feb 22, 2012

Turned out GREAT.... I used olive oil instead of cooking spray!!

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Most Helpful Critical Review
Mar 10, 2012

I didn't really like this, but my son loved it. It's just "okay".

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Feb 25, 2012

I made this exactly as the recipe directed and it was awesome! My husband and daughter are not big fish eaters but they both liked this a lot! Thanks!

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Apr 02, 2012

These were crispy but I didn't really detect the ranch flavour like I wanted to. Next time I'll either reduce the milk or leave it out, and I'll swap the bread crumbs for panko breading.

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Sep 05, 2012

I don't care for fish, so I made this for my boyfriend and his son. Because of their reaction, I eventually took a bite to see what all the fuss was about. This is good, according to me. According to them, it is outrageously delicious! They absolutely loved it, and not a bit was leftover! I used my homemade seasoned breadcrumbs, but still went ahead a seasoned as the recipe states. Like other reviewers, I used olive oil to moisten the crumbs. Instead of laying the fish on the foil lined baking sheet, I lightly sprayed a cooling rack with Pam, placed that on the baking sheet, and put the fish on the rack. This resulted in crispy fish on both sides, and also allowed the fish to be easily moved to a plate without leaving any of the coating behind. I served this with a dollop of goat cheese and herb ice cream, for dipping. It was a huge success. Thanks for a great and easy recipe Mike :)

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Apr 13, 2012

With the problems with not having a ranch taste, I used dry ranch with Panko bread crumbs with some Tony's more spice. I did not use cooking spray except on the pan where I placed the fish. Really good! Served with tartar sauce.

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May 01, 2012

Great flavor w/crunchy breading. Loved it! My fish was done at about 16 min. Thanks!!

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Apr 03, 2012

This dish was very easy to make and delicious! I didn't have ranch dressing or celery seasoning so I omitted those two ingredients and the fish was still very flavorful. I will definitely make this again!

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Nutrition

  • Calories
  • 357 kcal
  • 18%
  • Carbohydrates
  • 17.8 g
  • 6%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 39.8 g
  • 80%
  • Sodium
  • 550 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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