Panko Crusted TilapiaThis Panko Crusted Tilapia is a revival of an older recipe from my early blogging days – you know, when my recipe format sucked and my photos left a lot to be desired? Yeah, those days.

I was actually pretty amped up about tweaking this recipe. Fish can be really uninteresting and that seems to be what deters most people from cooking with it or ordering it in a restaurant. I’ve always been pretty determined in discovering new ways to enjoy fish, but now more than ever because of my new pescetarian diet.

My gal Lindsey is this dish’s biggest fan and basically texts me every time she makes it, so she’s probably reading this right now and thinking, “WHAT DID YOU DO?! IT WAS FINE!” The last recipe called for a few extra spices and Italian breadcrumbs. I decided to simplify things a bit by omitting a few spices and substitute Italian breadcrumbs for some nice and crispy panko crumbs. Because panko.

Oh, did I mention that this takes less than 30 minutes in total from refrigerator to table? Yeah – SELLING POINTS! Go make some fish.

Tilapia Fillet Steps

Panko Crusted Tilapia 2

Get the Recipe:

Panko Crusted Tilapia


  • 2 5 oz tilapia fillets
  • 1 tablespoon of olive oil
  • 1 cup of panko bread crumbs
  • 1/2 teaspoon of kosher salt
  • 1/2 teaspoon of ground black pepper
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of onion powder
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon Italian seasoning


  • Preheat oven to 450° F.
  • Thoroughly combine all of the spices in a small bowl and set aside.
  • Pat the tilapia fillets dry with a paper towel.
  • Rub the spice mix onto the top parts of the tilapia fillets and set aside.
  • Put the panko breadcrumbs into a bowl and add 1 tablespoon of olive oil. With your hands, gently mix to coat the panko crumbs. This will help the crumbs crisp up and brown in the oven.
  • Take your tilapia fillets and press them, seasoned side down, into the panko crumbs until the top portions of the tilapia fillets are coated with panko crumbs.
  • Drop a small amount of olive oil onto the bottom of an oven safe skillet or baking dish. Coat the bottom of the dish evenly.
  • Place the fillets into the skillet, panko side up, and bake for 6 minutes.
  • After 6 minutes, carefully flip the fillet, and bake for 4 minutes.
  • After 4 minutes, carefully flip the fillet once again, and bake for 4 minutes or until the fish is cooked through and flakes easily.


I like to use a large enough skillet to roast my veggies alongside my fish - dinner is done in less than 30 minutes!