Lemon and Parmesan Crusted Tilapia

Number of servings


  • 4 tilapia filets
  • 2 Sunkist® lemons
  • 0.5 cup grated parmesan cheese
  • 0.5 cup bread crumbs
  • 0.25 cup chopped parsley
  • 1 egg white
  • 3 minced garlic cloves
  • 1 tablespoon Dijon mustard
  • 6 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 0.5 teaspoon pepper
  • 8 basil leaves


Prep Time: 10 minutes

Bake Time: 15 minutes

  1. Preheat oven to 400F.
  2. Zest Sunkist® lemons and place in a medium sized mixing bowl.
  3. Slice the ends off the lemons and discard. Thinly slice the lemons into approximately 8 slices each and remove all seeds. Set aside.
  4. Add the parmesan, bread crumbs and parsley to the bowl and mix well.
  5. In a smaller bowl, whisk together the egg white, garlic, Dijon mustard, 2 tablespoons olive oil, and salt and pepper.
  6. Add mixture to the parmesan and bread crumbs and blend well.
  7. Cover a baking sheet with aluminum foil. Coat foil with remaining 4 tablespoons olive oil.
  8. Arrange the Sunkist lemon slices evenly so that they will fit nicely under each filet. Top the Sunkist lemon with the basil leaves.
  9. Divide the parmesan/bread crumb mixture evenly among the four filets.
  10. Place the filets over the basil and Sunkist lemons and bake in the oven for approximately 15 minutes, or until fish is cooked through and crust is lightly browned.
  11. Top each filet with the roasted Sunkist lemon slices and basil leaves.