This Baked Breaded Tilapia recipe is a keeper! Succulent fish covered with garlicky breadcrumbs and baked to perfection.
So incredibly simple to make, this Baked Breaded Tilapia is sure to be loved by every member of your family! It requires just a few common ingredients and about 10 minutes of active cooking time. Once the fish is in the oven, you’ll have time to set the table and make a salad or some steamed veggies to go along with this wonderful dish.
This is one of my favorite ways to cook fish. I have never met anyone who didn’t LOVE this recipe. Sometimes the simplest dishes are the most delicious. That is definitely the case with this recipe.
Baked Breaded Tilapia Video Tutorial
How to Make Breadcrumbs
To make the breadcrumbs, you’ll need slightly stale (at least one-day-old) Italian bread. Regular white bread should do the trick, too. Use a food processor or even a hand chopper to process the bread until small crumbs form.
How to Make Baked Breaded Tilapia
1. Preheat the oven to 400ºF. Place the tilapia pieces on a baking sheet coated with cooking spray. Sprinkle the fish with salt and pepper and set aside.
2. In a mixing bowl, combine the bread crumbs, parsley, garlic, and butter.
3. Divide the breadcrumb mixture between the fish pieces and coat them evenly. (Press the breadcrumbs with your hands or the back of a spoon slightly, to make sure they are covering the fish nicely.)
4. Now, the only step left is to bake these beauties. You’ll need to bake the fillets for about 15-20 minutes, depending on how thick they are. I would suggest keeping an eye on the fish during the last 3 minutes, as the breadcrumbs can easily burn. Once the tilapia is baked, it should look like this.
Nice, golden-brown crust with succulent fish inside... Yum!
What to serve Baked Breaded Tilapia with
Serve this delicious tilapia on the side of:
- Cooked rice, quinoa, or couscous.
- Steamed or fried vegetables, such as broccoli, asparagus, carrots, and cauliflower.
- Baked or mashed potatoes.
- Fresh salad. I especially love this Tomato Salad and Tomato Avocado Salad.
Frozen or Fresh Tilapia
- If you use frozen tilapia fillets, make sure you place them in the fridge the night before, so they have enough time to properly thaw. More info: How to Thaw Frozen Fish
- If you're using fresh tilapia fillets, I suggest rinsing them under cold water and then drying them with paper towels.
Can I use different fish?
Yes! You can substitute tilapia with any other fish you like. Cod, flounder, whiting, and trout will all work great.
How long can I store Baked Tilapia in the fridge?
I recommend cooking just as much as you are planning to eat. However, if you have leftovers, keep them refrigerated in an airtight container for up to 24 hours.
I cannot wait to hear how you liked it!!!
Hey seafood lover! You'll also enjoy these:
Baked Breaded Tilapia
Ingredients
- 4 medium tilapia fillets
- 1 ½ cups fresh breadcrumbs (see note)
- ⅓ cup chopped parsley
- 3 garlic cloves, minced
- 4 tbsp melted butter
- 1 tbsp olive oil to grease the pan
- salt and pepper to taste
- lemon wedges to serve
Instructions
- Preheat the oven to 400ºF. Place the tilapia pieces on a baking sheet coated with cooking spray. Sprinkle the fish with salt and pepper and set aside.
- In a mixing bowl, combine the bread crumbs, parsley, garlic, and butter.
- Divide the breadcrumb mixture between the fish pieces and coat them evenly. (Press the breadcrumbs with your hands or the back of a spoon slightly, to make sure they are covering the fish nicely.)
- Now, the only step left is to bake these beauties. You’ll need to bake the fillets for about 15-20 minutes, depending on how thick they are. I would suggest keeping an eye on the fish during the last 3 minutes, as the breadcrumbs can easily burn.
Daminica says
Tried it for the first time on my family of five, we loved it! Thank you for making it so easy and delicious!
Tania Sheff says
Thank you so much, Daminica!
Ellen @ Cookware Diary says
Hi Tania ,
This recipe looks yummy and delicious. And off course a new way to try Tilapia.
Tania says
Thank you so much!