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This baked tilapia combines frozen fillets with a simple mayo-Parmesan topping and lemon pepper seasoning, delivering restaurant-quality results in under 30 minutes with minimal skill required.
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I use individually frozen fillets for this, for ease of preparation. Tilapia is listed, but any whitefish would do nicely. Unwrap each fillet, place on a cookie sheet, and brush lightly with mayo.
Next, sprinkle liberally with lemon pepper, followed by parmesan cheese - the sort sold dry in cans, such as you'd use for pasta topping.
Bake at 425° F for 15-20 minutes. Time will vary depending on how many fillets you are cooking. Amounts of ingredients, likewise, will vary, depending on how much you want to prepare. The recipe is very simple, and easy to adjust to any number of people. Make one or two, or make a couple of dozen, with ease.
Store leftovers in an airtight container for up to 2 days. Reheat gently in a 300°F oven for 5 minutes to avoid drying out the fish.
Yes. Thaw frozen fillets completely and pat dry before topping. Fresh fillets may cook 2–3 minutes faster.
The fish should flake easily with a fork and reach an internal temperature of 145°F. The flesh will turn opaque and separate into natural flakes.
Assemble the topped fillets up to 2 hours before baking and refrigerate. Add 2–3 minutes to bake time if cooking from cold.
Greek yogurt or sour cream works well for binding and moisture. Use equal amounts but reduce lemon pepper slightly to avoid over-salting.
Yes. The mild tilapia flavor and familiar toppings appeal to most families. Adjust lemon pepper seasoning to taste preference.
