American · main

Parmesan-Crusted Tilapia

Parmesan-Crusted Tilapia reads citrus 7.3, umami 6.6 and richness 6.4 on Palate's 0–10 flavor X-ray — a American main, about 12 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.5 / 10
• Sweet & Fruity — 5.2 / 10
• Sour & Bright — 9.2 / 10
• Bitter & Earthy — 2.4 / 10
• Rich & Fat — 7.1 / 10
• Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Citrus 7.3 · Umami 6.6 · Richness 6.4 · Sourness 6.3 · Salinity 5.0 · Fruity 4.7 · Allium 3.3 · Funk & Ferment 2.4 · Herbaceous 2.2 · Nutty 2.1 · Smoke 2.1 · Floral 1.8 · Sweetness 1.6 · Warm Spice 1.4 · Bitterness 1.2 · Earthy 1.0 · Marine & Briny 0.9 · Heat 0.8

What's in it (14)

• tilapia fillets — 680 g
• salt — 5 g
• black pepper — 3 g
• mayonnaise — 109 g
• parmesan cheese — 57 g
• bread crumbs italian style — 59 g
• unsalted butter — 27 g
• lemon juice — 15 g
• lemon zest — 5 g
• garlic — 6 g
• parsley — 4 g
• smoked paprika — 1 g
• olive oil — 14 g
• lemon — 65 g

Time & effort: about 12 min (10 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 127.4 kcal, 14.7 g protein, 7.7 g fat, 5.4 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Preheat the oven to 425F and set a rack in the upper third; line a rimmed baking sheet with foil and brush lightly with the olive oil.
2. In a small bowl, stir together the mayonnaise, half the Parmesan, the lemon juice, lemon zest, garlic, and smoked paprika until smooth; set aside.
3. In a second small bowl, toss the panko with the remaining Parmesan and the melted butter until the crumbs look evenly moistened; set aside.
4. Pat the tilapia fillets completely dry, season both sides with the salt and pepper, and arrange them on the prepared sheet with space between each.
5. Bake the fillets until just opaque at the edges but not yet cooked through, 6-7 minutes -- this firms the fish so the topping won't slide off.
6. Remove the sheet from the oven, spread the mayonnaise mixture evenly over the top of each fillet, then press the panko topping onto the mayonnaise layer.
7. Switch the oven to broil (high) and return the sheet to the upper rack; broil until the crust is deeply golden and bubbling and the fish reaches 145F at the thickest point, 3-4 minutes, watching closely so the crumbs don't scorch.
8. Let the fish rest 2 minutes, scatter with the chopped parsley, and serve hot with lemon wedges for squeezing.

Dishes with a similar flavor shape

• Crispy Lemon-Oregano Chicken Thighs — Greek
• Crispy Greek Chicken Cutlets with Lemon — Greek
• Machas a la Parmesana — Chilean
• Grilled Lamb Chops with Lemon and Oregano — Greek
• Grilled Lamb Chops with Rosemary Garlic — American

Keep reading: what citrus, umami, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.