Ingredients:

  • 4 (6-oz) Tilapia fillets
  • 3 tbsp Unsalted butter, melted
  • 3 cloves Garlic, finely minced
  • 1 tbsp Fresh lemon juice
  • 1 tsp Smoked paprika
  • 0.5 tsp Kosher salt
  • 0.25 tsp Cracked black pepper
  • 0.25 cup Panko breadcrumbs
  • 1 tbsp Fresh parsley, finely chopped
  • 1 Lemon, thinly sliced into rounds

Instructions:

  1. Preheat and Prep: Set your oven to 425°F (218°C). Line your sheet pan with parchment. Note: This high heat is vital for getting the panko to brown before the fish overcooks.
  2. Dry the Fish: Use paper towels to pat each tilapia fillet completely dry on both sides. Continue until the paper towel comes away dry.
  3. Make the Flavor Base: In a small bowl, whisk the melted butter, minced garlic, lemon juice, smoked paprika, salt, and pepper. Whisk until the mixture looks creamy and combined.
  4. Position the Fillets: Lay the dried fish on the parchment, leaving at least two inches between them.
  5. Apply the Butter: Brush the garlic butter mixture generously over the top of each fillet. Make sure to get the edges so they don't dry out.
  6. Add the Crunch: Sprinkle the panko breadcrumbs evenly over the buttered fillets. Gently press the crumbs with your fingers so they stick to the butter.
  7. Lemon Topping: Place one or two lemon slices on top of each panko covered fillet.
  8. The Bake: Slide the pan into the oven. Bake for 10–12 minutes until the panko is golden and the fish flakes with a fork.
  9. The Finish: Remove from the oven and immediately sprinkle with the fresh parsley. The residual heat will wake up the parsley's aroma.
  10. Serve: Use a wide spatula to lift the fillets carefully onto plates.