Parmesan crusted tilapia with tomato-basil cream sauce is a quick and easy dinner recipe that the whole family will love. Pan fried tilapia with Parmesan and panko breading with a delectable creamy tomato-basil sauce.
During high school and collage, I worked at a seafood restaurant. Working in a seafood restaurant introduced me to a lot of different kinds of fish. One being tilapia.
Tilapia has since become one of may favorite pieces of fish to cook. Not only is it mild but it is also very inexpensive and easy make at home.
To make this easy fish recipe, simply coat tilapia in parmesan and panko, pan fry to golden brown and topped with creamy tomato sauce. It is fast, delicious and the perfect summer meal.
How do you make Parmesan Crusted Tilapia?
It took me a few tries to get the coating just right for this Parmesan Crusted Tilapia. The first time I tried there was virtually no Parmesan breading left on the fish. Not one to give up, I did a little more testing.
What I found with further testing, was that it was best to lightly dust the fish in seasoned flour first, then dip it in egg before finally dredging it in the Parmesan panko mixture and frying it. This method, coats the fish perfectly.
Why panko bread crumbs instead of traditional bread crumbs? Panko bread crumbs are my go-to bread crumbs in the kitchen. I prefer to use panko bread crumbs because they give an extra crisp to everything.
DES’ TIP: You don’t need a lot of oil to cook this Parmesan Crusted Tilapia. Just enough oil to coat the bottom of the pan, about 3 tablespoons, is fine.
Now let’s talk about that sauce!
Friends, the tomato basil cream sauce really sends this dish over the top. It’s not too heavy. It’s is just creamy enough and the tomatoes and basil add a slightly sweet flavor that contrasts nicely with the salty parmesan.
It might be hard to resist licking the plate but if you’ve got company try soaking up any leftover sauce with some crusty herb garlic bread. You could also serve this alongside some roasted red potatoes and salad with Pesto Vinaigrette.
Should I use frozen or fresh fish?
There is always much debate about this. Some will say “ONLY USE FRESH!” But in our house we use both. I use fresh when I can get it but frozen works well too. Either would work for this recipe. If you’re interested in learning a bit more about the pros and cons of frozen versus fresh here is a good article from Epicurious.
DES’ TIP: If you use frozen fish make sure to rinse and pat dry the fish before seasoning with salt and pepper.
Can you substitute another kind of fish for tilapia?
You betcha! If you don’t have any tilapia on hand, or can’t find it at your grocery store, this recipe would work for any kind of white fish. Two of our favorites are cod and sole. Both are mild white fish that are relatively easy to find in the grocery store.
Note: This recipe for Parmesan Crusted Tilapia was originally published in 2009 and republished with update photos, nutrition facts and a video in 2020.
Love seafood? Check out some of my favorite seafood recipes!
Servings
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 1/2 cups cherry tomatoes (halved)
- 3/4 cup heavy cream
- small handful of fresh basil leaves
- 4 tilapia fillets
- kosher salt and fresh cracked pepper
- 1/2 cup flour
- 2 eggs (beaten)
- 1 cup shredded Parmesan cheese
- 1 cup panko breadcrumbs
- 1 teaspoon granulated garlic
- oil for frying
Instructions
- Heat olive oil in a small skillet over medium heat. Add garlic and cook 1-2 minutes. Add cherry tomatoes and cook for 2 minutes. Reduce heat to medium low and add cream. Let simmer for 15 minutes. Sauce will turn slightly pink and coat the back of the spoon. (Note: It is okay if the sauce boils slightly.) Season to taste with salt and pepper.
- Meanwhile, pour enough oil just to coat the bottom of a skillet and heat over medium heat.
- Rinse and pat dry the tilapia fillets. Season both sides with kosher salt and fresh cracked pepper.
- Combine Parmesan, panko and granulated garlic.
- Dredge the seasoned tilapia fillets in the flour. Shake off excess. Dip in egg. Press into Parmesan/panko mixture.
- Place fish in heated skillet, in batches if necessary and cook 3-4 minutes per side. Fish will be golden brown and will flake easily when done.
- When you remove the fish, chiffonnade the basil (Note: To do this, simply roll up a few basil leaves and gently chop). Stir the basil into the sauce. Season with salt and pepper if needed.
- Lay fish on a serving platter and spoon sauce over the top. Serve.
Hi Dana, I have never tried baking this fish instead of frying so I can’t recommend cooking temp/time but I don’t see why it wouldn’t work. :)
Can I bake fish instead of frying?
Yay! Glad you enjoyed it, Sara!
Very good, quick and easy!
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That is so nice to hear, Martha! I’m glad you enjoyed it!
Wow this was excellent! Definitely will make again. The texture of the breading was perfect.
Thank you, Blanca! So happy to hear you enjoyed it!
OMg this recipe was Amazing, I had it with white rice let me tell you perfect combination 👍🏼
I’ve never done that so I am not sure. My concern would be using frozen tilapia, thawing it to coat and cook and then freezing and thawing and cooking again. I worry the texture wouldn’t be that good.
Can you make extra and freeze it to just pull out when busy?
I made this tonight for dinner after my daughter gave me the recipe. It was amazing!! Tasted like something I would get in a restaurant. I’m not great at cooking seafood but this came out amazing!!
Thank you for taking the time to review and rate this recipe, Julie! It really means a lot! I am so happy to hear that you and your boyfriend enjoyed this :)
Upon the first taste of this recipe my fairly picky boyfriend and I decided it was a keeper! I followed the recipe exactly and it was fabulous. I never review recipes, but this one was note worthy! Thank you for sharing! I will use the same fish in fish tacos next.
I’m sorry to hear that this didn’t work out for you! Especially since this is one of my favorites! I’ve never had the sauce curdle on me before and since it was on the lowest setting on your stove, I’m not sure how to help. You used heavy cream correct? Not just whipping cream or half and half? Another possible issue were you using a gas stove? I know sometimes I have a harder time keeping things really low using a gas stove, I ended up buying a simmer plate that helps me control the low heat a bit better (i used induction for several years). And this sauce is also great on fish other than tilapia like cod or halibut. I used it as the base for this shrimp pasta too. So good! Creamy Shrimp Pasta
Unfortunately this recipe didn’t work for me. I kept the cream sauce on the lowest heat possible on my stove and it still curdled and didn’t thicken.tasted ok but it is more work than I want to do for just tilapia.
Great recipe! Not a big fish person but know I need to incorporate in diet. Was very good and so easy.
Great recipe! Not a big fish person but know I need to incorporate in diet. Was very good and so easy.
Delicious recipe , am so happy to read this .
Its very nice to read this .
You made my6 day .
Thank you so much for this .
I loved this recipe, and it was a thumbs up from my boyfriend. I air-fried the fish at 400 for 5 to 8 minutes. I doubled the sauce for the recipe added some cooking white wine. I made cheese tortellini as a side and used the extra sauce to toss the pasta. I will definitely be making this again.
Looks great, I’m trying this tonight.
Omg! I LOVE the idea of serving this with pasta! Why have I never tried it?? I am so happy to hear that you enjoy this recipe so much and glad to hear that you can used canned tomatoes too. That tip will come in handy in the winter months!
I have been making this recipe from you for YEARS. It is hands down one of my favorite pasta dishes. In a pinch I have used diced canned tomatoes without issue. The fresh basil and sauce combo is so good. I couldn’t begin to count how many times I have made it. I always pair it with fresh, homemade penne pasta. SO GOOD! Thank you for sharing.
Hi Zoe! Heavy whipping cream :)
This looks so good! Did you use heavy whipping cream? Or another type?
You are so welcome Sharon! I am happy to know that you can use evaporated milk as a substitute too!
Awesome quick and simple dish. I was out of cream so I used a can evaporated milk (which I always keep a can of in my pantry)! I added A tablespoon of cornstarch/milk mixture to thicken it a bit. I also didn’t have any eggs so I used almond milk and almond flour as I happen to have these things on hand. Came out awesome. thank you!
You are so welcome! Happy to hear that!!
Amazing crispy fish! I didn’t think I could make fish look and taste this good. Wow. Thank you!
Thank you!!
Amazing, amazing!!!
[…] Parmesan-Crusted Tilapia with Tomato Basil Cream Sauce (Lunch) […]
It is totally dream worthy!
Agree!!
It is so easy and so good!
Delicious! That creamy sauce is the perfect accompaniment!
Love how easy this is! I cannot wait to make it again!
This tilapia is one dinner that I could eat every day! Loaded with flavor and that sauce has me dreaming.
I love everything about this meal! Love the crusted tilapia and that sauce is seriously amazing!!
This looks too good not to make it. Love this flavor combo!
I love this Parmesan crusted tilapia with tomato! I know what I want for dinner tonight!
That crust though. Looks amazing!
Oh my goodness does this look so delicious! I’m bookmarking this for later to make. Thank you!
Oh you are SO welcome!! I am so happy to hear that! :)
OH….MY….GOD!!! This was AMAZING! I totally forgot to add the basil in the end, but it was so good, we didn’t even miss it. We did add spinach to the sauce, as we had some kicking around, but me oh my….I could eat buckets of this! Thank you! A wonderful Mother’s day dinner, in this quarantine!
[…] #15 Parmesan Crusted Tilapia with Tomato-Basil Cream Sauce […]
I am so happy to hear that!! It’s always great when the kiddos love it too!
This was SO good! My 6y.o and 4 y.o LOVED it as well!
So happy to hear that Sandy! I hope you enjoy it!
This looks absolutely delicious, my mouth is watering. Making it tonight. You have a new fan! Thank you
So happy you love it, Linda! I am not sure why that is happening! Let me look into it? Can you tell me which browser you’re using? And do you happen to have pop-ups disabled?
I love this recipe!
I’ve tried to print it, but for some reason, when I click on the print button on the recipe it jumps back to the top of the page. Would you please advise me of what to do?
[…] From: LifesAmbrosia […]
Hi Fio- The basil has a flavor all it’s own so there isn’t really anything that you can substitute. That being said, if you leave it out the tomato cream sauce will be equally as lovely!
Hi!
What can I used instead of basil?
[…] From: LifesAmbrosia […]
You are welcome!
Thank you Suzanne!!
You are so welcome! I think this is pretty perfect for any white fish that you have access to!
Used pollock instead as in the UK it is a more readily available white fish that’s inexpensive. Tasted wonderful and recipe now saved to make it again and again. Thank you!
This was SO delicious!! Definitely a keeper. It was a hit with everyone.
This was SO delicious!! Definitely a keeper.
You are so welcome!
Thanks for the recipe! Delicious
Was very good… We loved it.!! So easy to make. Thanks
Made it and it was fantastic! I love the subtle but delicious flavor. It complemented white fish very well! I grated a block of parmesan, subbed in barramundi and organic half and half (that’s what I had in hand), and everything melded together perfectly. Thank you!
[…] My daughter is loving this fish recipe I found, I did everything step by step with 2 things different- I used Roma Tomatoes instead of Cherry and I also drizzled the top of this with Thyme Honey Vinegar which took this over the top- you can actually taste the thyme in this. I bought this new item at Trader Joe’s and kept wondering at what recipe this would work in- well I loved it in this. I have lots of Tilapia recipes on my blog hit the search button and see all the ways I have made this inexpensive fish. :)) I found this awesome recipe from food blogger Life’s Ambrosia. […]
[…] Recipe: Life’s Ambrosia: Parmesan Crusted Tilapia with Tomato Basil Cream Sauce […]
[…] Story: For the following post Pinderella used this pin leading to a recipe for tilapia with tomato basil cream sauce from Des at Life’s […]
[…] Parmesan encrusted tilapia […]
[…] it takes some convincing for Mr. G to get in the mood for anything “fishy”. Well, this Parmesan Crusted Tilapia with Tomato-Basil Cream Sauce recipe from Life’s Ambrosia was a gamble that paid off […]
Hi, what is seasoned flour?
Good question! I use heavy cream :)
i dont cook much but would like to try this recipe! when u say cream…what kind of cream is it?
Wow thank you Trish! I am so happy to hear that you and your family love it so much! :)
My ABSOLUTE FAVORITE thing that I have found on Pinterest!
The flavors are wonderful! I have to triple the recipe for my family because we all love it! Especially my 5 year old granddaughter! We serve it with brown rice and a vegetalble or salad, and it is perfect!
Wow, is all I can say. Made it for my fiancé and thought he was going to propose all over again! Thanks
I made this tonight and my husband yapped it up like a puppy! It was delicious. It came out perfect.
Very good! I was looking for an easy way to make my tilapia patties that i’ve had in the freezer. This will be my go to tilapia recipe.
sub sesame seeds for breadcrumbs to rock this!
This is delicious! I made it tonight and everyone loved it. Took me a little while longer than “quick and easy” because I made my own breadcrumbs and had to go to the garden to pick tomatoes and basil. But a big hit. I will make this again.
Again, another WOW for this recipe!. I searched tilapia with cream sauce and this came up. I planned on feeding some guests last night, but got home too late and everyone started getting antsy for food. I quickly threw this dish together (not hard to do with a large skilet and an extra helping hand). I served artichoke before main course as an appetizer, and threw my fish in the oven to stay warm, and the wait was totally worth it! The fish was a winner! Thanks for this awesome recipe. I am totally adding this to one of my favorites!
Hey I’m actually new to your blog i’ve probably been a member for a good week or two and I’ve been drueling all over the pictures because I’m doing Lent so can’t make any of it yet. But today I needed to whip up something fast and I had Tilapia Fillet. I couldn’t ea it but my family loved it will make it again for sure and of course i will do it right after easter is over because it smelled soooo good that i just wanted to munch it down. Thank you for making this blog it is a wonderul thing and you are very talented to be doing this. Thanks again.
Thanks Megan! Nothing like making dinner and hearing “mmmmm” throughout the meal :)
Wow and again I say WOW!!! Just made this for dinner tonight and it was so good! I couldn’t believe it. Me and my husband both just kept going “mmmmm”. I will DEFINITELY be making this again. So easy but so light and fresh and just fantastic!
Another awesome recipe, thanks! We loved it!
Thank you Debra! I am glad that you and your husband liked this tilapia so much. Its one of my favorites too. :)
HI! I just stumbled upon your blog the other day and love it! I cooked this tilapia dish and my husband said it was one of his top three favorite meals I’ve ever made for him. I paired this dish wish roasted zucchini and a baked sweet potato. Keep up the great work!
Hi Deseree! I tried this recipe last night for the first time ever, also my first time cooking tilapia, and i was out of parmesan so i used asiago and it still turned out amazing. thanks for sharing this recipe, it didn’t last five minutes on the dinner table before it was all gobbled up =)
thanks deseree, i hope my dad likes your recipe!
hey belle, panko bread crumbs are Japanese breadcrumbs that are lighter and give you a crunchier texture than regular breadcrumbs. If you have a large supermarket near you, you can usually find them in the Asian food aisle. I have never tried this with regular breadcrumbs so I can’t say whether or not it would be good. Fresh cracked pepper is black pepper, I use a pepper grinder to crack the peppercorns when I need them, but you could certainly use ground pepper if you don’t have a grinder or peppercorns. Hope this helps!
hey,
i’m not really a fish person, but my dad eats a lot of fish. i’m kinda apprehensive to do sauces for him because most of the time he doesn’t appreciate it. i’m reading all these comments and it’s giving me a lil encouragement to try it. what i wanted to find out was….i saw u used panko breadcrumbs, i don’t know what that is, but i’m hoping that normal breadcrumbs could work? also….fresh cracked pepper means what? is it like black pepper?…or…red pepper flakes?
Thank you Gary! It is nice to know that you enjoyed it so much! I think the crunchy panko and parmesan crust is my favorite part of the dish :)
I’ve made this dish a couple of times since you posted and it is now a permanent member of our repertoire. The panko and parmesan make a crunchy flavorful crust, and the creamy sauce really brings it all together. We served it over cous cous. Well done!
Sandy: Sorry for being a bit confusing! I used heavy cream.
The recipe calls for a half cup of cream. Is that half and half or whipping cream or what?
You’re welcome Adam! Thank you for letting me know how it turned out! Fresh herbs and golden friend parmesan is a wonderful smell to have in your kitchen :)
Just made it and absolutely LOVED the flavors. I have a small kitchen, too, which now smells like fresh herbs and golden fried parmesan. This is definitely one of my new go-to meals for a weeknight–thanks!
I hope you enjoy it Cookie!
Thanks Mrs. L!
Thanks Kevin!
Maya: Thank you for the feedback! I am so happy to hear that you enjoyed the dish so much :)
Honesty, this is the best meal I have made in a really long time. I don’t know if I can thank you enough. It was ridiculously delicious.
Now that is a tasty way to enjoy some fish!
I recently had a girlfriend as me for tilapia recipes so I’ll send this off to her.
I love Tilapia cuz you can basically do anything with it since it’s so mild. It’s also usually on sale at our local Safeway so that makes it even better! I tried Panko breadcrumbs for the first time just a month ago and now I’m totally hooked! This looks like the perfect recipe and I can’t wait to try it!
Thanks Cassie! Light meals like this are perfect for spring :)
Thanks Debbie!
Thanks Marta! I buy a huge box of panko when I go to the Asian market because I use it for so many different things. You’re right it does add really great crunch.
fish and basil is such a classy combination, and one that gets used rarely! I like the fusion you did here, incorporating the panko, which must add such a great crunch, I have yet to try using panko, but I’ve loved it every time I’ve tried it in rastaurants. Glorious photos too :)
Oh that looks so delicious. I recently tried tilapia for the first time and love it!
What a great spring meal. Love the sauce.