American
Lemon-Herb Parmesan Broiled Tilapia
Tilapia fillets broil quickly beneath a lemony Parmesan, butter, mayonnaise, dill, and parsley topping that turns bronzed while the fish stays moist and flaky.
4 servings · 15 minutes prep · 8 minutes cook
Ingredients
Fish
- 4 tilapia fillets, 5 to 6 ounces each, patted very dry and checked for bones
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon neutral oil, for the broiler pan
- 1 lemon, cut into wedges, for serving
Parmesan Topping
- 1/2 cup finely grated Parmesan
- 3 tablespoons mayonnaise
- 2 tablespoons unsalted butter, softened
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped parsley
- 1/2 teaspoon granulated garlic
- 1 teaspoon finely grated lemon zest
Directions
Prepare the Fish and Broiler
- Position a rack 6 inches below the broiler and heat it for 5 minutes. Season the dry tilapia fillets with the salt and pepper; arrange on a broiler pan brushed with the neutral oil with thin tail ends folded under.
Mix the Parmesan Topping
- Stir the Parmesan, mayonnaise, butter, lemon juice, lemon zest, dill, parsley, and granulated garlic into a spreadable paste. Keep it cool while the fish begins cooking.
Broil in Two Stages
- Broil the plain fillets for 3 minutes, until their surfaces turn opaque but centers remain underdone. Remove the pan and spread the topping in a layer no thicker than 1/4 inch. Return to the broiler for 2 to 4 minutes, rotating once if one side colors faster.
Check and Serve
- Remove when the topping is mottled golden and the thickest fillet reaches 145°F (63°C). If the cheese browns early, lower the pan one rack rather than burning it. Rest for 2 minutes and serve immediately with the lemon wedges.
