Parmesan Crusted Tilapia with Bruschetta

Weeknights are busy, but thanks to this Parmesan Crusted Tilapia with Bruschetta recipe, my busy weeknights can feel a little fancy.

Tilapia is a wonderful low-calorie fish (which means that I feel less guilty when I eat a TON of it), and its low price makes it an economical option. But don’t disregard the low cost, this recipe is special enough for an at-home date night. We eat a lot of tilapia in my home and this is one of my favorite recipes: it is crunchy, fresh, nutty, tangy, and oh-so tasty. The parmesan crust gives the tilapia a nice crunch and the bruschetta adds a cut of acid and a fresh pop of basil.

Should I Use Fresh or Frozen Tilapia?

Fresh tilapia is a bit more pricey, but it delivers the best texture and overall taste, so in my opinion, it is worth the extra dollar. I use a ton of frozen items in my kitchen: frozen ground beef, ground turkey, fruit, vegetables, chicken, shrimp, and bread. You can definitely use frozen tilapia in this recipe, but if you can spring for the fresh fish in your budget, then get the fresh stuff. As far as health is concerned, frozen fish has just as much of the vitamins and minerals. Frozen fish also helps to cut down on food waste, since the frozen fish can be stored longer in grocery stores. Check out Livestrong’s article here.

Why This Recipe Works

If a recipe has some kind of crunch to it, I am ALL about it. I had been testing out several parmesan-crusted tilapia recipes, and while the crust was flavorful, I found that most of the recipes were missing an acidic element. I love bruschetta on chicken, so I knew it would be a good compliment to the tilapia. It was the acidic kick and freshness that this dish needed to rise above the other recipes.

Is this an Easy Weeknight Recipe?

Absolutely!

Baked fish is one of my go-to weeknight standards. Not only is tilapia economical, but it is also quick to prep and cook. Parmesan Crusted Tilapia with Bruschetta is also a low-calorie light and fresh weeknight dinner. While it is simple to make it is also a great recipe for guests, and believe me they will never know that it was an absolute breeze to prepare. (Isn’t that the best kind of recipe?).

If you would like to prep this ahead of time, I suggest pre-coating the fish (wait to cook it the day off) and prepping the bruschetta up to a day before. Keep it covered in the fridge and pop it in the oven for an extra fast dinner on your busy weeknight.

What Kind of Parmesan Should I Use?

Use a fresh parmesan block for the best value and taste. A little parmesan goes a long way in adding a nutty, salty taste to this tilapia dish. Parmesan is a versatile ingredient in one of my favorite kitchen staples. It’s worth it to buy a block, even though it’s more expensive at first but worth the extra money for the value (you will get a lot of meals out of it) and the taste is much better than the shelf-stable stuff.

Parmesan Crusted Tilapia with Bruschetta Ingredients

This easy weeknight fish recipe is made with simple ingredients!

Parmesan Cheese

The parmesan crust adds a nutty taste to the tilapia and crisps up into a beautiful golden brown texture. For best results, use fresh shredded or grated parmesan. Shredded parmesan is my favorite in this recipe, but grated will be just as tasty.

Breadcrumbs

Use breadcrumbs or crushed Ritz crackers to give this tilapia a salty crunch. If you are using pre-seasoned bread crumbs, adjust the seasoning accordingly. This recipe was built using non-seasoned breadcrumbs, so there is more season that is mixed into the crust.

Mayo

Mayo sounds so weird in this recipe, but TRUST me. It acts as the perfect “glue” for the crust and keeps the fish nice and tender. The egginess of the mayo also keeps the crust nicely golden brown.

Tilapia

Use 1 lb of tilapia for this recipe. Fresh tilapia is the best for the texture and eliminating “soggy” crust. Frozen tilapia needs to be defrosted ahead of time and dried with a paper towel before adding the crust ingredients.

Tomato

Tomato is the perfect fresh brightening ingredient. Use small 1/4 inch cubes of tomato.

Onion

1/2 of a small onion is all you need for this recipe. Traditionally, onion is not in bruschetta, but we like the taste of the onion here, so this bruschetta is more like a bruschetta salsa.

Balsamic Vinegar

Balsamic vinegar adds flavor and makes the bruschetta taste like bruschetta. I don’t suggest using other types of oils as a replacement.

Basil

Fresh herbs make a huge difference, and bruschetta needs fresh basil for the right taste. Fresh basil is a MUST in this recipe, if you don’t have fresh herbs you can try herbs, but the taste will be different.

What Should I Serve With Parmesan Crusted Tilapia?

Baked Parmesan Crusted Tilapia is an easy weeknight dinner recipe, but it is elevated enough to serve guests. I typically keep the sides pretty easy, and typically just serve some fresh steamed or roasted veggies or simple rice or pasta sides. Below are a few of my favorite pairings with this dish.

• Roasted Asparagus
• Muffin Tin Focaccia Dinner Rolls
• Herbed rice
• Garlic buttered noodles
• Healthy Homemade Maple Applesauce (with “Imperfect” Apples)
• The Best Savory Sweet Potato Dish