📝 About This Recipe
This kid-friendly baked tilapia transforms a mild white fish into a crunchy, golden treasure that even the pickiest eaters will adore. By using a light coating of nutty Parmesan and toasted breadcrumbs, we create a 'nugget-like' appeal without the need for heavy frying. It is a nutritious, protein-packed meal that introduces children to seafood through familiar, comforting flavors and a satisfying crunch.
🥗 Ingredients
Main Ingredients
- 4 pieces Tilapia fillets (fresh or thawed, patted very dry)
- 1/2 cups Panko breadcrumbs (for maximum crunch)
- 1/2 cups Grated Parmesan cheese (use the fine sandy kind for better adhesion)
- 1/4 cups All-purpose flour (for the initial dusting)
The Flavorful Coating
- 3 tablespoons Unsalted butter (melted)
- 1/2 teaspoon Garlic powder (milder than fresh garlic for kids)
- 1/2 teaspoon Sweet paprika (adds color without heat)
- 1/2 teaspoon Dried parsley
- 1/4 teaspoon Salt (adjust based on saltiness of cheese)
- 1/8 teaspoon Black pepper (finely ground)
For Serving
- 1 piece Lemon (cut into wedges for squeezing)
- 1 tablespoon Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat to prevent the fish from sticking.
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2
Take the tilapia fillets and pat them thoroughly dry with paper towels. Removing excess moisture is the secret to a crispy crust rather than a soggy one.
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3
Set up a breading station with three shallow bowls. In the first bowl, place the all-purpose flour.
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4
In the second bowl, combine the melted butter and the garlic powder. This acts as the 'glue' for our crust.
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5
In the third bowl, mix the Panko breadcrumbs, grated Parmesan cheese, sweet paprika, dried parsley, salt, and pepper until well combined.
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6
Lightly dredge one tilapia fillet in the flour, shaking off any excess so only a very thin layer remains.
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7
Dip the floured fish into the melted butter mixture, ensuring both sides are lightly coated.
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8
Place the fish into the breadcrumb and Parmesan mixture. Press down firmly so the crumbs adhere well to the surface.
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9
Transfer the coated fillet to the prepared baking sheet. Repeat the process for the remaining three fillets.
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10
Place the baking sheet in the center rack of the oven and bake for 12-15 minutes. The crust should be golden brown and the fish should flake easily with a fork.
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11
For an extra-golden finish, you can turn on the broiler for the last 60 seconds, but watch it closely so the cheese doesn't burn!
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12
Remove from the oven and let the fish rest for 2 minutes on the pan to allow the crust to set.
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13
Garnish with fresh parsley and serve warm with a lemon wedge on the side for a bright, zesty finish.
💡 Chef's Tips
Always pat the fish dry with paper towels; moisture is the enemy of a crispy crust. If your kids are sensitive to texture, pulse the Panko in a blender for 5 seconds to make the crumbs smaller. You can substitute the butter with olive oil for a heartier, Mediterranean-style flavor. Avoid overcooking; tilapia is lean and can dry out quickly once it passes the 145°F internal temperature mark. For a gluten-free version, use almond flour and gluten-free breadcrumbs in the same proportions.
🍽️ Serving Suggestions
Serve alongside 'trees' (steamed broccoli florets) for a fun, healthy side. Pair with a small cup of mild tartar sauce or honey mustard for dipping. Add a side of buttery corn on the cob or fluffy jasmine rice. A cold glass of apple juice or sparkling water with a splash of lime complements the meal perfectly. For a complete 'Fish & Chips' feel, serve with baked sweet potato fries.