Crispy Parmesan-Herb Broiled Tilapia
Serves: 4
Total time: About 15 minutes
Shopping List
Seafood
• 4 tilapia fillets, 6 to 8 ounces each
Produce
• 1 small lemon
• 1 small garlic clove
• 2 tablespoons chopped fresh chives, parsley, dill, or a combination
• Additional lemon wedges for serving, optional
Dairy and Refrigerated
• ⅓ cup finely grated Parmigiano-Reggiano
• 2 tablespoons mayonnaise
• 2 tablespoons plain Greek yogurt or sour cream
• 2 tablespoons unsalted butter
Baking and Dry Goods
• ¼ cup Panko breadcrumbs
Pantry and Spices
• 1 teaspoon olive oil or melted butter
• Cooking spray or additional olive oil for the pan
• ¼ teaspoon fine sea salt
• ¼ teaspoon freshly cracked black pepper
Instructions
Step 1: Preheat the broiler and prepare the pan
Ingredients for this step
• Cooking spray or a small amount of olive oil
Preheat the broiler to high.
Position the oven rack so the fish will sit approximately 4 to 6 inches beneath the broiler.
Line a rimmed baking sheet or broiler-safe pan with aluminum foil and lightly grease it.
Step 2: Make the creamy Parmesan-herb mixture
Ingredients for this step
• 2 tablespoons mayonnaise
• 2 tablespoons plain Greek yogurt or sour cream
• 2 tablespoons unsalted butter, melted
• Juice and zest of 1 small lemon
• 1 small garlic clove, finely grated or microplaned
• 1 tablespoon chopped fresh herbs
• ¼ teaspoon fine sea salt
• ¼ teaspoon freshly cracked black pepper
• Half of the ⅓ cup grated Parmigiano-Reggiano, about 2½ tablespoons
In a small bowl, combine the mayonnaise, Greek yogurt, melted butter, lemon juice, lemon zest, garlic, salt, black pepper, and half of the chopped herbs.
Add half of the Parmigiano-Reggiano and stir until smooth and evenly combined.
Step 3: Prepare the crispy topping
Ingredients for this step
• ¼ cup Panko breadcrumbs
• Remaining half of the grated Parmigiano-Reggiano, about 2½ tablespoons
• 1 teaspoon olive oil or melted butter
In a separate small bowl, combine the Panko breadcrumbs with the remaining Parmigiano-Reggiano.
Add the olive oil or melted butter and toss until the crumbs are lightly and evenly coated.
Step 4: Prepare and coat the fish
Ingredients for this step
• 4 tilapia fillets, 6 to 8 ounces each
• Creamy Parmesan-herb mixture from Step 2
Pat the tilapia fillets completely dry with paper towels. Arrange them in a single layer on the prepared baking sheet.
Spread the creamy Parmesan-herb mixture evenly over the top of each fillet.
Step 5: Add the crispy topping
Ingredients for this step
• Panko-Parmesan topping from Step 3
Sprinkle the Panko-Parmesan mixture evenly over the coated fillets.
Press the topping down very lightly so it adheres without compacting the breadcrumbs.
Step 6: Broil the tilapia
Place the pan 4 to 6 inches beneath the broiler.
Broil for 5 to 8 minutes, depending on the thickness of the fillets. Watch closely during the final few minutes because broilers can brown the topping quickly.
The tilapia is done when the topping is golden brown, the fish is opaque, and it flakes easily with a fork. The thickest part should reach 145°F.
Step 7: Garnish and serve
Ingredients for this step
• Remaining 1 tablespoon chopped fresh herbs
• Lemon wedges, optional
Remove the tilapia from the oven and garnish with the remaining fresh herbs.
Serve immediately with lemon wedges, if desired.