Broiled Tilapia Parmesan

Broiled Tilapia Parmesan (gluten-free) | The Baking Beauties
We are trying to eat a little healthier lately, and trying to change things up a bit more. The kids both like fish, but I’m always trying to find different ways to prepare it. This recipe for Broiled Tilapia Parmesan actually got “Yum”s from everyone. From the oldest to the youngest, we were all surprised at how good this tasted. I will definitely be making this recipe again, it was so simple, quick & delicious, all 3 are important in my books.
Broiled Tilapia Parmesan
  • 1/4 cup Parmesan cheese, grated
  • 2 tablespoons butter, softened
  • 1 1/2 tablespoons mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon celery salt
  • 1 lb. tilapia fillets
  1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
  2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt.
  3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Adapted from




  1. Sarah says

    oh, I saw this on Allrecipes last month and quickly made it. The family LOVES it. I've since tried it on cod and found it equally delightful!

  2. chris says

    I am making this tonight!! We had an asiago encrusted whitefish at a restaurant on NYE and this reminds me of it! Can't wait for dinner :)

  3. Chris says

    I just came across this again and had to let you know that we thought it was wonderful…even with bottled lemon juice. The leftover piece was great for lunch the next day too!! Thank you for this, we loved it <3

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