Ingredients:

  • 4 (6 oz / 170g) tilapia fillets
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1 tbsp (15ml) olive oil
  • ½ cup (65g) all-purpose flour
  • 2 large (100g) eggs, beaten
  • 1 cup (60g) Panko breadcrumbs
  • ¼ cup (25g) grated Parmesan cheese
  • 1 tsp (2g) garlic powder
  • 1 tsp (2g) smoked paprika
  • 1 lemon, cut into wedges
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (205°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat the tilapia fillets bone-dry with paper towels to remove excess moisture. Season both sides of the fillets lightly with salt and pepper.
  3. Set up a dredging station with three shallow bowls. In the first, place the flour. In the second, the beaten eggs. In the third, mix the Panko breadcrumbs, grated Parmesan, garlic powder, and smoked paprika.
  4. Dredge each fillet in the flour, shaking off any excess to create a thin veil.
  5. Dip the floured fish into the beaten eggs until fully submerged.
  6. Press the fillet firmly into the Panko and Parmesan mixture, ensuring the top and sides are fully coated.
  7. Place the fillets on the prepared baking sheet, ensuring at least 2 inches of space between each fillet. Bake for 12-15 minutes until the crust is mahogany-colored and the internal temperature reaches 145°F (63°C).
  8. Serve immediately with lemon wedges and chopped fresh parsley.