Pumpkin Seed Encrusted Baked Tilapia
This Pumpkin Seed Encrusted Baked Tilapia is a must-try! A crunchy, flavorful crust on tender fish makes for a delightful dinner.
Servings: 4 servings
Ingredients
- 2 tbsp raw, unsalted pumpkin seeds
- 2 tbsp panko crumbs
- 1 tsp dry parsley
- Course salt such as kosher to taste
- Fresh cracked pepper to taste
- 4 pieces tilapia filets 5.5 oz each
- 1 tsp olive oil
- 2 cloves garlic crushed
- Olive oil spray for coating
Instructions
- Begin by preheating your oven to 400°F (200°C) to ensure even baking.
- In a mixing bowl, combine the raw pumpkin seeds, panko crumbs, dry parsley, kosher salt, and fresh cracked pepper. For a finer texture, pulse the pumpkin seeds in a food processor before mixing.
- Pat the tilapia filets dry with paper towels. Drizzle the olive oil over the fish and rub it in to help the crust stick.
- Sprinkle the crushed garlic evenly over the tilapia filets for maximum flavor.
- Press the pumpkin seed and panko mixture onto each tilapia filet, ensuring they are well-coated.
- Place the coated tilapia on the prepared baking sheet. Lightly spray the tops with olive oil spray and bake for 15-20 minutes, or until the fish flakes easily and the crust is golden brown.
- Remove from the oven and let the tilapia rest for a couple of minutes. Serve with your favorite sides and enjoy!
Equipment
- Oven
- Baking Sheet
- Food Processor
- Mixing Bowl
- Cooking spray
Notes
- For an extra kick, add a squeeze of fresh lemon juice before serving.
- This recipe can be doubled or halved as needed.
- Store leftovers in an airtight container for up to two days; reheat in the oven or microwave.