Crispy Baked Tilapia Recipe

This baked tilapia recipe has a nice crisp coating that makes the fish flavor nearly fried, however, it is not. Sitting on top of a mattress of leeks and peppers, this tilapia fish recipe is a one-dish meal. The topping is an aggregate of Panko (Japanese bread crumbs), overwhelmed potato chips and grated Parmesan cheese, giving this tilapia recipe a pleasant flaky texture.


3 medium leeks, washed and chopped (white and light green parts)
1 medium red bell pepper, seeded and diced
1 clove garlic, minced
1 teaspoon. olive oil
1-1/2 pounds tilapia
Kosher salt and freshly ground black pepper
1 cup Panko (Japanese bread crumbs)
1/2 cup crushed potato chips
1/2 cup grated Parmesan cheese
2 tablespoon. butter, melted

Steps to Make It

Gather the ingredients.

Preheat oven to 425 degrees F. Coat a 9 x 13 baking dish with cooking spray.

Toss leeks, red peppers, garlic, and olive oil together. Spread out in an even layer in baking dish.

Place fish on top of vegetables. Season with salt and pepper.

Toss Panko, potato chips, Parmesan cheese, and butter together. Sprinkle evenly over fish, pressing lightly into the fish to form a loose crust.

Bake 20-25 minutes until fish flakes easily with a fork.

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