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Panko-Crusted Tilapia

Last Updated On: · by · This post may contain affiliate links which won’t change your price but will share some commission. · 55 Comments

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This post was last updated on April 3, 2015 to include new images and a recipe video.

Panko-Crusted Tilapia this RECIPE

As I sit here typing, I wonder why on earth I haven't yet shared this Panko-Crusted Tilapia since it is one of my absolute favorite fish recipes, similar to this Pan Fried Salmon.

This Panko-Crusted Tilapia is super tasty.  It has a combination of fresh lemon, garlic, ginger and other fragrant spices, including paprika and crushed red pepper, that also gives it some heat.

Panko-Crusted Tilapia
Panko-Crusted Tilapia

Not a lot of heat -- just enough so that Dustin eats it without even saying it's spicy.  Perfect!

Haven't ever heard of Panko Breadcrumbs? I use them all the time like these Panko Breaded Chicken Thighs.  Panko is a Japanese version of breadcrumbs.  Panko holds up a lot better than regular breadcrumbs, which makes the final result much more crunchy than with regular breadcrumbs. You can find them in the baking, ethnic and/or breadcrumb section at most stores.  They are pretty much awesomeness.

Panko-Crusted Tilapia

I've also used this recipe with Red Snapper and Sea Bass.  All are yummy, but Lemon Herb Tilapia tends to hold up to baking the best, if you care about presentation.  For photos.  Which is kinda what I do.  So, yea.

And, of course, as with all fish, the fresher the better.

Panko-Crusted Tilapia

I like to pair this Panko-Crusted Tilapia with my Lemon Snap Peas.  Such a delicious flavor and texture combination. I hope you try it out sometime.  Soon.

ASPC on Instagram

If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

Panko-Crusted Tilapia

Panko-Crusted Tilapia

Lacey Baier
This Panko-Crusted Tilapia is super tasty. It has a combination of fresh lemon, garlic, ginger and other fragrant spices, including paprika and crushed red pepper, that also gives it some heat.
4.80 from 10 votes
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 2
Calories 678 kcal

Equipment

*This post may contain affiliate links for products I use often and highly recommend.

Ingredients
  

  • ½ cup unsalted butter melted
  • ¼ teaspoon garlic powder
  • 2 tablespoon freshly squeezed lemon juice
  • 1 cup unseasoned Panko breadcrumbs
  • 1 ½ teaspoon dry mustard
  • 1 ½ teaspoon ground black pepper
  • ¾ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon paprika
  • ½ teaspoon crushed red pepper flakes
  • ½ tablespoon olive oil
  • 2 Tilapia fillets rinsed and patted dry
  • optional: thinly sliced lemons for garnish

Instructions
 

  • Preheat oven to 375 degrees.
  • In a medium-sized, shallow dish, combine melted butter, garlic powder and freshly squeezed lemon juice. Set aside.
  • In another medium-sized, shallow dish, combine Panko breadcrumbs and the rest of the dry seasonings. Mix well.
  • Gently coat each fillet with the butter mixture and then with the Panko mixture, taking care to coat with as much Panko coating as possible.
  • Heat olive oil over high heat in a non-stick, oven-safe skillet. Once oil and pan are hot, add the Panko-coated fillets. Pour the remaining lemon-butter mixture over and around the fish and carefully pat as much of the remaining Panko coating on the fish as possible. Throw in a few thinly sliced lemons to brown as well (if you wish, for garnish and added lemon flavor). Heat on high until the bottom side turns golden brown and the butter starts to brown, about 2-4 minutes. Careful not to burn the butter or the fish.
  • Once the bottom side is golden brown, carefully flip the fillets over and place the skillet into the oven. Bake until the fish breaks apart easily with the twist of a fork, about 10-12 minutes, depending on the size of the fillets. Careful not to overcook at this point.
  • Remove from the oven and serve immediately. Garnish with a slice of lemon, if you'd like. I do.

Video

Nutrition

Calories: 678 kcalCarbohydrates: 25.1 gProtein: 27.5 gFat: 53.4 gSaturated Fat: 30.6 gCholesterol: 180 mgSodium: 111.2 mgFiber: 2.2 gSugar: 1.6 gVitamin A: 2300 IUVitamin C: 8.3 mgCalcium: 100 mgIron: 1.6 mg
DID YOU MAKE THIS RECIPE?Tag @asweetpeachef on Instagram so we can check it out.
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Reader Interactions

Comments

    4.80 from 10 votes (2 ratings without comment)

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  1. Jean

    4 stars
    This was delicious, but with all the seasonings, I was expecting more intense flavor. Will use fresh ginger next next time which my help. I usually skip recipes with lots of butter but it did make the fish taste good. Next time, to reduce fat, will not add leftover butter and lemon mixture to the pan when frying. It also caused the crumbs to fall off the fish.

    Reply

  2. Debbie O

    5 stars
    I am not a huge fish fan but I was given some frozen talapia. I found this receipe and it sounded pretty easy. I made this dish tonight and laid it on top of vegtables and rice. Not only was it easy but it was tasty too. Be careful to watch fish in the oven step to not overcook due to thickness of fish. I would make this fish again.

    Reply

  3. Brooke Rodriguez

    Making this recipe tonight! Lots of great reviews so I’m excited to try it out. I love fish, but normally don’t make often as my husband isn’t a big Fish fan. Look forward to treating myself. I’ll report back with an after review! Ha! 🤗

    Reply

  4. Kelley F.

    5 stars
    Delicious!! Fam loved it as well! I too added fish sauce & honey (vs sugar) to the butter sauce as another reader mentioned. It’s a keeper!

    Reply

  5. Julia

    4 stars
    I added coriander and tumeric to the dry mix with leaving out the nutmeg and ginger. For the butter sauce, I added a splash of nuoc mam (fish sauce), sugar, fresh garlic (not powder), and slices Thai chili’s. Came out wonderful!! Ate with jasmine rice. I found that Pablo break crumbs don’t stick will to tilapia, so next time I’m going to use cornmeal as I’ve had success with that in the past.

    Reply

  6. BARRY SU

    This is delicious but the saturated fat content is out of this galaxy! Any chance of reducingg the fat content in this for us health-conscious people?

    Reply

  7. Nicole

    5 stars
    I added dried, shredded coconut to this recipe, and it made for an absolutely amazing dinner! I'll be making this again soon!

    Reply

  8. Christine

    5 stars
    I subbed fresh, grated ginger in the butter sauce, and only used ground black mustard/paprika/salt in the panko. It was amazing, quick, and easy (to make and clean up). Great recipe!

    Reply

  9. Tom C

    5 stars
    Just had this for dinner tonight and, as advertised, a gorgeous blend with the lemon snap peas. No added salt and wonderful pairing of light fish and crisp veggies.
    Please consider loosing the red pepper flakes--too hot for old gringos. I might try Old Bay seasoning instead.
    Bon Appetit!

    Reply

  10. Memoria

    5 stars
    I just made this for dinner, and it was amazing!! I didn't have dry mustard, so I put some condiment mustard in the butter/garlic mixture. Thank you for sharing this recipe.

    Reply

  11. Kim

    Hi, Lacey! I'm definitely trying this recipe. Is it absolutely necessary to transfer the fish to the oven? Is it possible to just pan fry the fish, or will it not have the same effect?
    Love your blog....thanks!

    Reply

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Lacey Baier

It's definitely helpful to keep from overcooking the fish, but you can just keep on the stovetop - just watch carefully so it doesn't burn.

Reply

  • Maria

    Just tried this recipe last night, it was so amazing. I had bought the panko already but didn't knew what to do with it, this worked out amazing. I'm really happy I came across your website, thank you so much for sharing these amazing recipes.

    Reply

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    Lacey Baier

    YEAH! You're very welcome, Maria. I'm so happy you enjoyed the recipe and the site 🙂

    Reply

  • toosweet118

    Tasted quite yummy! I just hate frying Tilapia since it always breaks when I flip. I baked the fish, then broiled on HI for 2 mins in the oven. I got a really nice crunch on the fish. For anyone that wants to skip frying, this worked great!

    Reply

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    Lacey Baier

    Good to know! Thanks for sharing 🙂

    Reply

  • Liesl

    This was fantastic! Thank you so much- would it be okay if I shared it on my blog?

    Reply
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    Lacey Baier

    Absolutely! All I ask is you link back to me 🙂

    Reply

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