Parmesan Crusted Tilapia: Crispy, Golden, Lemon-Kissed Perfection
Imagine flaky tilapia fillets wrapped in a crunchy Parmesan blanket, kissed with lemon zest and baked to golden bliss. It’s the weeknight dinner that feels like a restaurant splurge—light, flavorful, and ready to impress.
The secret? Finely shredded Parmesan that melts into a lacy, nutty crust. A quick crank with the Geedel Rotary Cheese Grater delivers fluffy, uniform shreds—no clumps, no fuss, just pure texture magic.
🧀Ingredients (Serves 4)
4 tilapia fillets (fresh or thawed)
1 cup Parmesan cheese (block for best melt)
½ cup panko breadcrumbs
Zest of 1 lemon
1 tsp garlic powder
1 tsp dried parsley (or fresh)
½ tsp paprika
Salt & freshly cracked black pepper
2 tbsp olive oil (or melted butter)
Lemon wedges (for serving)
🍳Step-by-Step: Parmesan Crust in 4 Cranks
1. Shred the Star
Lock your cheese grater hand crank with suction base.
Fine shred blade: Feed in Parmesan block → crank for cloud-like shreds.
2. Build the Coating
In a shallow bowl, mix shredded Parmesan, panko, lemon zest, garlic powder, parsley, paprika, salt, and pepper.
3. Coat the Fish
Pat tilapia dry. Brush with olive oil. Press into Parmesan mix—crust clings perfectly thanks to uniform shreds.
4. Bake to Golden
Place on a lined baking sheet. Bake at 400°F until crust is golden and fish flakes easily.
Pro move: Broil last 1–2 minutes for extra crunch.
Serve with lemon wedges and your favorite side.
🌿Tips & Twists
Herb Boost – Add fresh dill or thyme to the crust.
Spicy Kick – Mix in cayenne or chili flakes.
Gluten-Free – Swap panko for almond flour.
Veggie Pair – Serve over Geedel-sliced zucchini ribbons.
Make-Ahead – Shred Parmesan with Geedel up to 1 day ahead.
🍽️Conclusion: Tilapia That Wows
This Parmesan Crusted Tilapia isn’t just dinner—it’s crispy elegance on a plate. With the cheese slicer, every shred is perfect, every bite is balanced. One tool, one pan, endless compliments.
