Introduction

When you need a fast dinner that still feels special, broiled Parmesan tilapia delivers every time. The fish cooks in minutes under the broiler, then gets finished with a creamy, lemony Parmesan topping that browns into a savory crust. The result is tender, flaky tilapia with big flavor—without breading, frying, or long prep.

This recipe is perfect for busy weeknights, quick lunches, or when you want something lighter that still tastes comforting. The topping is a simple mix of Parmesan, butter, mayo, lemon juice, and pantry seasonings. It melts and browns quickly, creating that “cheesy gratin” vibe on top of delicate fish. Pair it with rice, roasted veggies, salad, or steamed green beans for a complete meal.

Why You’ll Love This Recipe

• Ready in 15 minutes: Minimal prep and super quick broiler cooking.

• Big flavor with simple ingredients: Parmesan + lemon + butter = instant upgrade.

• No frying, no mess: Broiling keeps it easy and weeknight-friendly.

• Naturally gluten-free: Great option for gluten-free dinners.

Equipment

• Broiler

• Foil-lined baking sheet or broiler pan

• Cooking spray

• Small mixing bowl

• Spoon or small spatula

• Measuring spoons

• Instant-read thermometer (optional, but helpful)

Ingredients

Main Ingredients

• Grated Parmesan cheese (1/2 cup)

• Butter, softened (3 Tbsp)

• Mayonnaise (3 Tbsp)

• Lemon juice (2 Tbsp)

• Dried basil (1/4 tsp)

• Black pepper (1/4 tsp)

• Celery salt (1/8 tsp)

• Onion powder (1/8 tsp)

• Tilapia fillets (8 fillets, about 2 lb)

Optional Ingredients

• Lemon wedges (for serving)

• Paprika (a pinch for color)

• Garlic powder (1/4 tsp)

• Chopped parsley (for garnish)

• Red pepper flakes (for a little heat)

Instructions

Step 1: Preparation

1. Place oven rack 4–6 inches from the heat source. Preheat the broiler.

2. Line a baking sheet with foil and coat lightly with cooking spray.

3. Pat tilapia dry with paper towels (this helps it broil evenly and prevents steaming).

Step 2: Mixing / Assembling

1. In a small bowl, stir together Parmesan, butter, mayonnaise, lemon juice, basil, black pepper, celery salt, and onion powder until smooth and spreadable.

2. Keep the mixture ready near the oven since broiling moves fast.

Step 3: Cooking / Broiling

1. Arrange fillets in a single layer on the prepared pan.

2. Broil for 2–3 minutes.

3. Remove pan carefully and spoon/spread the Parmesan mixture evenly over the tops of the fillets.

4. Return to the broiler and cook about 2 minutes more, until the topping is browned and the fish flakes easily with a fork.

   • If you use a thermometer, aim for 145°F in the thickest part.

Step 4: Resting / Finishing

1. Let the fish rest 1–2 minutes.

2. Serve with lemon wedges and garnish with parsley if you like.

Tips & Notes

• Tip for best texture: Dry the fillets first—wet fish can turn watery under the broiler.

• Tip for flavor enhancement: Add a pinch of paprika or garlic powder to the topping for extra depth.

• Common mistake to avoid: Walking away while broiling—things brown fast. Keep an eye on the topping during the last minute.

• Optional substitutions:

  • Use cod, haddock, or pollock (adjust time depending on thickness).

  • Swap dried basil for Italian seasoning (small pinch).

Variations

Ingredient Variations

• Garlic-Parmesan: Add 1/4 tsp garlic powder and a tiny pinch of salt if needed.

• Spicy lemon: Add red pepper flakes or a dash of hot sauce to the topping.

• Herb finish: Sprinkle chopped parsley or basil after broiling for a fresher taste.

Dietary Variations

• Gluten-free: Naturally gluten-free as written (double-check mayonnaise brand if needed).

• Dairy-free: Use dairy-free Parmesan alternative + plant-based butter (browning may differ).

• Lighter: Reduce butter slightly and add a bit more lemon juice for brightness.

Storage & Make-Ahead

• How to store leftovers: Cool, then store in an airtight container.

• Refrigerator duration: Up to 2 days (fish is best fresh).

• Freezer instructions: Not ideal because cooked fish can become dry, but you can freeze and reheat gently.

• Make-ahead preparation tips: Mix the topping up to 2 days ahead and keep chilled. Bring it closer to room temp so it spreads easily.

Serving Suggestions

• Side dishes: Rice, quinoa, roasted potatoes, or steamed green beans.

• Salads: Simple arugula salad or a cucumber salad with lemon vinaigrette.

• Bread or grains: Garlic rice, couscous, or a toasted dinner roll (not gluten-free).

• Beverage pairings: Sparkling water with lemon, iced tea, or a light white wine.

Time Breakdown

• Preparation Time: 10 minutes

• Cooking Time: 5 minutes

• Total Time: 15 minutes

Servings

• Serves: 8

Nutritional Information (Per Serving)

(Per fillet; estimates vary by fillet size.)

• Calories: ~242

• Protein: ~25g

• Carbohydrates: ~1g

• Fat: ~13g

• Sodium: ~220mg

Frequently Asked Questions

Can I use leftovers or substitutions?

Yes. You can use other mild white fish like cod or pollock. Leftovers are great flaked into salads or rice bowls.

Can I make this recipe ahead of time?

You can prep the topping ahead. For best results, broil the fish right before serving.

How do I reheat it properly?

Reheat gently in the oven at 300–325°F until warmed through. Avoid microwaving if possible to prevent rubbery fish.

Can I freeze this recipe?

You can, but it’s best fresh. If freezing, thaw in the fridge and reheat gently in the oven.

Conclusion

Broiled Parmesan tilapia is a fast, flavorful dinner that feels restaurant-worthy without the work. With a quick broil and a creamy lemon-Parmesan topping, you’ll have tender, flaky fish on the table in about 15 minutes—perfect for busy nights and easy, satisfying meals.