parmesan crusted ranch tilapia

★★★★★ 2 Reviews
MidlifeMommysCookingAdventures avatar
By Niki Stutts
from Nashville, TN

It never ceases to amaze me how fast my kids gobble up this yummy, healthy, baked-not-fried dish. Tilapia is a very light-tasting fish that has a nice texture and with the right preparation, will satisfy even the pickiest little palate.

Blue Ribbon Recipe

If you're incorporating more fish into your diet, try this Parmesan crusted tilapia. It was gobbled up in our kitchen. The mayo ranch mixture has a great creamy ranch flavor and acts as a sauce. The bread crumb and Parmesan mixture add texture and a lovely cheesy flavor. Easy to prepare, once baked the tilapia is very tender.

— The Test Kitchen @kitchencrew
★★★★★ 2 Reviews
serves Varies, depending on how many you want to make
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For parmesan crusted ranch tilapia

  • 6-8
    tilapia fillets
  • 1 pkg
    dry ranch dressing
  • 1/2 c
    mayo
  • 1 c
    plain bread crumbs
  • 1/2 c
    Parmesan cheese
  • cooking spray, butter flavor
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How To Make parmesan crusted ranch tilapia

  • Mayonnaise and ranch packet mixed together.
    1
    Mix mayo with dry ranch dressing packet.
  • Bread crumbs and Parmesan cheese combined on a plate.
    2
    Combine the bread crumbs and Parmesan cheese. Pour onto a paper plate; set aside.
  • Brushing tilapia with ranch mayonnaise.
    3
    Using a BBQ brush, cover the fish, on both sides, with the herb mayo (I find this easier if the fish is still partially frozen).
  • Tilapia dredged in bread crumbs and on a plate.
    4
    Dredge each piece of fish in the bread crumbs/cheese mixture and place on a greased cookie sheet. Lightly spray the top of the fish with butter-flavored spray, before baking, for extra crispiness.
  • Tilapia baking in the oven.
    5
    Bake at 375 for 8-12 minutes (thawed) or 20-25 minutes (partially frozen).
  • Parmesan Crusted Ranch Tilapia on a fork.
    6
    Note: When fish “flakes with a fork,” it is usually a bit overcooked and may be dry. This test is better: Using your finger, press on the cooked flesh gently. When it is done, the fibers will separate into solid flakes. If the fibers fall apart, the fish has been cooked too long.
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