Kitchen notes · a little help before you start
Baked Tilapia
Baked Tilapia brings together tilapia, lemon, and panko breadcrumbs. Start with the oven-preheating step in the recipe. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Fish
- Cuisine
- American
- Cooking method
- Baked & roasted
- Preparation & total time
- Quick dinners · Prep: 15 minutes or less · Total: 30 minutes or less
- Budget (estimated)
- Low cost
A few quick notes
1. Get the oven ready first
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
2. Keep an eye on the broiler finish
The broiler is a separate finishing job. Read that part before serving, get the dish ready as directed, and stay with the finish instead of treating it as another long oven step.
3. Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
Get to know the ingredients
Tilapia
Look at how this ingredient comes into the method: Rinse tilapia filets, pat dry and place on a pan sprayed with cooking spray.
Lemon
Look at how this ingredient comes into the method: Squeeze lemon juice over the filets.
Panko breadcrumbs
Look at how this ingredient comes into the method: To create the topping, in a small bowl mix Panko, Parmesan, parsley, melted butter, garlic powder and paprika.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Baked Tilapia
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Broil for the last minute if desired Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Keep the drying step before the coating
Follow the drying step before seasoning, coating or cooking. Have the preparation items ready in the order the recipe uses them.
A few questions you might have
What should I get ready before starting?
Set out the oven. Read the first preparation step before you get going: Preheat oven to 400°F.
Which little step is worth remembering?
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
What check should I look for as it cooks?
Keep this part of the method in view: Cook 15 minutes or just until cooked through and fish is flaky.
Is there another preparation step to plan for?
Follow the drying step before seasoning, coating or cooking. Have the preparation items ready in the order the recipe uses them.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Spend With Pennies. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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