Parmesan Crusted Tilapia with Lemon Caper Sauce
Elevate your weeknight dinners with this irresistible Parmesan Crusted Tilapia with Lemon Caper Sauce—a dish that's equal parts elegant and easy to prepare. Delicate tilapia fillets are coated in a crispy, golden crust made from Parmesan cheese and Panko breadcrumbs, then baked to perfection for a tender, flaky texture. The real star is the zesty lemon caper sauce, a buttery, tangy drizzle infused with garlic, fresh parsley, and the briny pop of capers, bringing restaurant-quality flavor to your table. Ready in just 40 minutes, this recipe is perfect for quick yet sophisticated meals, and it pairs beautifully with roasted vegetables or a crisp side salad. Don't forget the extra lemon wedges for a bright finishing touch!
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 1 cup Parmesan cheese, grated
- 1 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 pieces Large eggs
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 2 cloves Garlic cloves, minced
- 2 tablespoons Lemon juice
- 2 tablespoons Capers, drained
- 0.5 cup Chicken broth
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon wedges, for serving
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a shallow dish, mix together the grated Parmesan cheese, Panko breadcrumbs, garlic powder, salt, and black pepper.
In another shallow dish, add the flour.
In a third shallow dish, beat the eggs until smooth.
Pat the tilapia fillets dry with paper towels. Dip each fillet into the flour to coat, shaking off any excess. Next, dip the fillet into the beaten eggs, and finally press it into the Parmesan breadcrumb mixture to coat evenly. Set aside on a plate.
Heat the olive oil in a large oven-safe skillet over medium heat. Once hot, add the coated tilapia fillets and cook for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the fish flakes easily with a fork.
While the fish is baking, prepare the lemon caper sauce. In a small saucepan, heat the butter over medium heat until melted.
Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the lemon juice, capers, and chicken broth. Simmer for 2-3 minutes to allow the flavors to meld.
Remove the sauce from heat and stir in the chopped parsley.
Once the fish is done, plate the tilapia and drizzle the lemon caper sauce over the top.
Serve immediately with lemon wedges on the side. Enjoy!
Nutrition Facts
Calories |
1831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 2774 mg | 121% | |
| Total Carbohydrate | 102.0 g | 37% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 8.0 g | ||
| Protein | 165.4 g | 331% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1093 mg | 84% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2157 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
