4 tilapia fillets (about 4-5 oz each)

1/2 cup grated Parmesan cheese

1/2 cup panko breadcrumbs

1 teaspoon garlic powder

1/2 teaspoon paprika

Salt and black pepper, to taste

2 tablespoons olive oil or melted butter

1 tablespoon lemon juice

Fresh parsley, for garnish (optional)

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Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper.

Pat tilapia fillets dry and place on the baking sheet.

In a bowl, mix Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper.

Brush fillets lightly with olive oil or butter, then press Parmesan mixture evenly on top.

Bake for 12–15 minutes, or until fish flakes easily and topping is golden.

Finish with lemon juice and garnish with parsley before serving.

Pat the fish dry before adding the crust to help it stick better.
For extra crispiness, broil for the last 1–2 minutes—watch closely to avoid burning.
Use freshly grated Parmesan for better flavor and melt than pre-shredded cheese.
A wire rack on the baking sheet helps air circulate for an even crisp.

Air Fryer: Cook at 375°F for 8–10 minutes, flipping once.
Gluten-Free: Swap panko for gluten-free breadcrumbs or crushed rice crackers.
Herb Parmesan: Add Italian seasoning, thyme, or basil to the crust.
Spicy Kick: Mix in cayenne pepper or red pepper flakes.
Low-Carb: Replace breadcrumbs with almond flour or crushed pork rinds.