- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 480 kcal
Quick summary
“Parmesan-crusted tilapia turns fish fillets into an exquisite roast covered by a crispy layer of cheese and seasoned breadcrumbs. It is well worth making for the contrast between the tender meat and the golden crust that develops at 200°C.”
What you need to know
- Preparo de cobertura crocante misturando uma xícara de parmesão ralado, farinha de rosca, alho em pó, sal e pimenta
- Pincelamento de 2 colheres de sopa de manteiga derretida sobre os filés acomodados em assadeira untada para fixar a crosta
- Forneamento a 200°C por 20 a 25 minutos até que a cobertura fique gratinada e dourada sem ressecar o centro do peixe
Ingredients
Main
- 4 tilapia fillets (300g each)
- 1 cup of grated Parmesan cheese
- 2 tablespoons of melted butter
- 1/2 cup of breadcrumbs
- 1 teaspoon of garlic powder
- Salt and pepper to taste
Instructions
Principal
- Preheat the oven to 200°C.
- In a bowl, mix the parmesan cheese, breadcrumbs, garlic powder, salt, and pepper.
- Place the tilapia fillets in a buttered baking dish.
- With a brush, spread the melted butter over the tilapia fillets.
- Cover the fillets with the parmesan mixture, pressing lightly.
- Bake in the oven for about 20-25 minutes, or until the crust is golden.
- Remove from the oven and let rest for 5 minutes before serving.
- Serve with side dishes of your choice.
Chef's tips
- Pressione a farinha de rosca com queijo parmesão delicadamente sobre os filés untados com manteiga para fixar a cobertura
- Não cubra a assadeira com papel-alumínio em nenhum momento; o contato direto com o calor seco é essencial para a crosta estalar
- Deixe descansar por 5 minutos antes de manusear os filés com a espátula para que a casquinha de parmesão firme e não quebre
Variations
- Crosta com castanhas adicionando meia xícara de castanhas-de-caju picadas finamente junto à farinha de rosca e ao parmesão
- Tilápia com ervas frescas picando folhas de salsa e tomilho diretamente na manteiga derretida antes de pincelar nos filés
- Versão picante incorporando meia colher de café de páprica picante defumada na mistura seca de queijo parmesão
Substitutions
- A farinha de rosca comum pode ser substituída por farinha panko japonesa para proporcionar crocância ainda mais aerada
- A manteiga derretida pode ser substituída por azeite de oliva extravirgem ou manteiga clarificada (ghee)
- O alho em pó pode ser substituído por raspas finas de limão-siciliano misturadas ao parmesão ou ervas desidratadas
How to store
Store baked fillets in a sealed container in the refrigerator for up to 2 days. When reheating, prefer a preheated oven at 180°C for 8 minutes or use the air fryer for 4 minutes to restore the crispiness of the topping without softening the crust.
Can it be frozen?
It is not recommended to freeze tilapia after being baked with the cheese crust, as the topping softens and turns into paste with thawing. It is possible, however, to bread the raw fillets and freeze on a baking sheet for 2 hours before wrapping for up to 60 days.
What to serve with
Serve garnished with rustic mashed potatoes, lemon risotto, or rice with spinach and golden garlic. Steamed vegetables like baby carrots and green beans balance the intensity of the crunchy cheese crust.
Frequently asked questions
Can butter be replaced by mayonnaise in fixing the crust?
Yes, spreading a thin layer of mayonnaise on the fillets is an excellent culinary trick that retains the fish's moisture and fixes the crust firmly.
How to make sure the parmesan crust doesn't fall off the fillet?
Brush the melted butter all over the upper side of the fish and press the dry mixture lightly with your fingers to compact the layer.
Can I use industrialized packaged parmesan cheese?
You can use it, but grating the Parmesan cheese in a block at the moment provides better melting, purer flavor, and a considerably crunchier crust.
Does the 25-minute oven time dry out the tilapia?
The flour and cheese crust acts as a physical barrier that seals in the meat's internal juices, keeping the fillet moist while the crust browns.
