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This super simple tilapia uses Italian breadcrumbs and basic pantry ingredients to create a crispy, mild-flavored white fish that takes on seasoning beautifully. It's a quick weeknight dinner that pairs perfectly with green vegetables and rice.
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Take one glass baking dish large enough to lay your fillets side by side, without overlapping, and lighty coat the inside with EVOO.
It doesn't need to be heavy, just enough to give a light nonstick barrier.
Beat eggs to make an egg coating.
Mix your Italian seasoning mix with your breadcrumbs.
Rinse off fillets with water to get rid of any residue from the store and shake off excess water.
Dip the fillets on your egg mix, then into the breadcrumb mix.
Be sure to lightly press the fillets into the mix to help the crumbs stick.
Lay each fillet in your dish when done.
Drizzle a VERY light amount of EVOO on top of your fillets.
Bake at 350*F. For approximately 20-25 minutes
Time will vary depending on how many fillets you have adjusted to, and their thickness, and your oven.
About halfway through flip your fillets and add a sprinkle of breadcrumbs on the side that is now facing up.
Continue baking until complete.
Your fish will be done when it has a firm yet flakey texture. Enjoy!
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 8–10 minutes to preserve texture.
Yes. Any mild white fish works—try cod, haddock, or flounder. Avoid strong-flavored fish like mackerel or salmon.
The flesh should be opaque and flake easily with a fork. Baked tilapia typically takes 12–15 minutes at 400°F depending on fillet thickness.
Bread the fillets up to 4 hours ahead and refrigerate. Bake fresh when ready. Leftovers keep 3 days refrigerated.
Use plain breadcrumbs mixed with dried Italian seasoning, or panko for extra crunch. Adjust seasoning to taste.
Yes. Tilapia is lean protein, low in calories, and rich in omega-3 fatty acids. Using olive oil and pairing with vegetables keeps it nutritious.
