This Baked Tilapia is light, fresh, and super healthy! It’s a 20-minute dinner that everyone will love. Serve next to rice or quinoa and your favorite roasted or steamed vegetable!
2teaspoonsseasoning salt(reduce to 1 teaspoon if you prefer less salty)
1teaspoonItalian seasoning
½teaspoonsalt
½teaspoongarlic powder
½teaspoonpaprika
¼teaspoonblack pepper
Instructions
Preheat oven to 425 degrees and line a baking sheet with parchment paper. Brush parchment with oil.
Pat tilapia dry with paper towel to remove any excess moisture.
Whisk together milk and egg in a wide shallow dish.
Combine coating in a large glass dish (big enough so that the dish can lay flat): bread crumbs, flour, Parmesan, seasoning salt, Italian seasoning, salt, garlic powder, paprika and pepper.
Coat tilapia in milk mixture and press firmly into the coating mixture, coating both sides well. Place on the prepared baking sheet and repeat until all are done.
Spray the top of the fish with spray oil or non-stick spray.
Bake at 425 degrees F for 10-12 minutes, until the internal temperature is 145 degrees F and the crust is lightly browned and crispy. You can broil for 1-2 minutes to brown the crust further if desired.
Serve.
Notes
Tips:
Pat it dry. Use a paper towel to pat the tilapia dry before breading it. Removing excess moisture helps the breading get nice and crispy.
Spray with oil. I like to spray the tops of the fish with spray oil or non-stick spray. This creates that delicious golden-brown color.
Broil. If the crust isn't quite browned to your liking after baking, turn the broiler on for a couple of minutes to brown it even more.
Storage:Baked tilapia will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen, then reheat at 200ºF for 10-15 minutes or until warmed through and re-crisped.