Broiled Tilapia Parmesan


Easy recipe for flavorful Parmesan tilapia that's ready in just 15 minutes. The creamy Parmesan coating adds impressive flavor and texture after just a few minutes under the broiler.

Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins


  • ½ cup Parmesan cheese

  • ¼ cup butter, softened

  • 3 tablespoons mayonnaise

  • 2 tablespoons fresh lemon juice

  • ¼ teaspoon dried basil

  • ¼ teaspoon ground black pepper

  • teaspoon onion powder

  • teaspoon celery salt

  • 2 pounds tilapia fillets


  1. Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a broiler pan with aluminum foil.

  2. Mix Parmesan cheese, butter, mayonnaise, lemon juice, basil, pepper, onion powder, and celery salt together in a bowl until well combined.

  3. Arrange tilapia fillets in a single layer on the prepared pan.

  4. Broil in the preheated oven for 4 minutes, flipping halfway through. Remove from the oven and spread Parmesan mixture over fillets. Return to the oven and broil until topping is browned and fish flakes easily with a fork, about 2 more minutes; be careful not to overcook.

    close up view of Broiled Tilapia Parmesan on a platter
    Tammy Lynn

Nutrition Facts (per serving)

224 Calories
13g Fat
1g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 224
% Daily Value *
Total Fat 13g 16%
Saturated Fat 5g 27%
Cholesterol 63mg 21%
Sodium 221mg 10%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 25g
Vitamin C 3mg 16%
Calcium 95mg 7%
Iron 0mg 2%
Potassium 479mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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