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Crispy Baked Tilapia with Lemon Garlic Herb Panko Crust

crispy baked tilapia - featured image
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A quick and easy recipe for crispy baked tilapia topped with a zesty lemon garlic herb panko crust that stays juicy and flaky inside.

Ingredients

Scale
  • 4 skinless, boneless tilapia fillets (about 6 ounces / 170 grams each)
  • 1 cup panko breadcrumbs (about 100 grams), preferably Japanese-style
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • Zest of 1 medium lemon
  • 2 cloves garlic, minced or pressed
  • 2 tablespoons olive oil
  • ½ teaspoon salt, plus extra for seasoning the fish
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a medium mixing bowl, combine panko breadcrumbs, chopped parsley, thyme leaves, lemon zest, minced garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir well.
  3. Drizzle 2 tablespoons olive oil into the panko mixture and toss gently until crumbs are lightly coated and clump together.
  4. Pat the tilapia fillets dry with paper towels and sprinkle both sides lightly with salt.
  5. Brush each fillet with about 1 tablespoon fresh lemon juice.
  6. Press the panko mixture firmly onto the top of each fillet, covering the surface evenly.
  7. Place the fillets on a rimmed baking sheet lined with parchment paper or a silicone baking mat, panko side up, leaving space between each piece.
  8. Bake for 12-15 minutes, depending on thickness, until the crust is golden brown and the fish is opaque and flakes easily with a fork. For fillets thinner than ½ inch, start checking at 10 minutes.
  9. Optional: Broil for the last 1-2 minutes for extra crunch, watching closely to prevent burning.
  10. Remove from oven and let rest for a couple of minutes before serving.

Notes

Pat fish dry to ensure crispiness. Use fresh herbs and lemon zest for best flavor. Drizzle olive oil into panko for a golden crust. Broil briefly at the end for extra crunch if desired. Avoid overcrowding the pan. Refrigerate coated fish briefly before baking to set crust. For gluten-free, substitute panko with almond flour or gluten-free breadcrumbs. For dairy-free, confirm panko contains no dairy. Reheat leftovers in oven to maintain crust crispness; avoid microwaving.

Nutrition

Keywords: tilapia, baked fish, crispy crust, lemon garlic, panko crust, easy dinner, healthy fish recipe, quick fish recipe

Find it online: https://yumnode.com/crispy-baked-tilapia-with-lemon-garlic-herb-panko-crust-easy-recipe/