Parmesan-Broiled Tilapia Recipe
Parmesan-Broiled Tilapia Recipe photo by Taste of Home

Parmesan-Broiled Tilapia Recipe

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I love that simple Parmesan cheese brings such richness to an otherwise mild-tasting fish. It's one dish where leftovers are never a problem! — Tracy Locken, Gillette, Wyoming
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons butter, softened
  • 2 tablespoons mayonnaise
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon celery salt
  • 4 tilapia fillets (6 ounces each)
  • 4 lemon wedges

Nutritional Facts

1 fillet: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. In a small bowl, mix the first seven ingredients. Arrange fillets in a 15x10x1-in. baking pan coated with cooking spray. Spread cheese mixture over fish.
  2. Broil 4 in. from heat 4-5 minutes or until topping is lightly browned and fish flakes easily with a fork, rotating pan halfway for more even browning. Serve with lemon wedges. Yield: 4 servings.
Originally published as Parmesan-Broiled Tilapia in Simple & Delicious August/September 2013, p22

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed May. 30, 2016

"This was really really good, but there was so much butter in it that I had an upset stomach for hours afterward. I think I might try to lower the butter somehow. I only made 1 large filet, but only cut the topping in half and that was the right amount. Because it was a thicker, larger filet, it took longer to cook, somewhere around 8 minutes. We will make this again, but I'll try to figure out a way to lower the butter."

Reviewed Jan. 12, 2016

"Quick, easy and tasty. Perfect for a weeknight meal."

Reviewed Jan. 6, 2016

"We did not add the basel or celery salt because we were out but added garlic and paprika and then baked it to 145*because the fish was frozen. It turned out fantastic"

Reviewed Sep. 15, 2015

"great recipe. I would add a little salt and lengthen the cook time. I sprinkled fresh parsley on before serving."

Reviewed Aug. 25, 2015

"quick, easy & delicious!"

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