Looking for a quick and nutritious seafood dinner? This Parmesan-Crusted Tilapia with Lemon Dill Sauce is crispy on the outside, tender on the inside, and topped with a creamy, zesty sauce that adds a burst of freshness to each bite. Ready in just 35 minutes, this dish delivers restaurant-quality flavor with minimal effort. It’s ideal for weeknight meals and elegant enough to serve guests.

Ingredients:

For the Tilapia:

• 4 tilapia fillets
  
  

• ½ cup grated Parmesan cheese
  
  

• ½ cup breadcrumbs (panko or regular)
  
  

• 1 teaspoon garlic powder
  
  

• 1 teaspoon dried parsley
  
  

• Salt and pepper, to taste
  
  

• 2 tablespoons olive oil
  
  

For the Lemon Dill Sauce:

• ½ cup sour cream
  
  

• 2 tablespoons fresh dill, chopped
  
  

• 1 tablespoon lemon juice
  
  

• 1 teaspoon lemon zest
  
  

• Salt and pepper, to taste

Directions:

1. Prepare Ingredients:
   Preheat oven to 400°F (200°C). Pat the tilapia fillets dry with a paper towel to remove excess moisture.

2. Mix Coating:
   In a shallow dish, mix Parmesan cheese, breadcrumbs, garlic powder, parsley, salt, and pepper.

3. Coat the Fillets:
   Press each tilapia fillet into the coating mixture, making sure both sides are evenly covered.

4. Cook the Tilapia:
   Heat olive oil in a large skillet over medium heat. Add the coated fillets and cook for 3–4 minutes per side, until golden brown and cooked through. Transfer to a baking sheet and keep warm in the oven if needed.

5. Make the Sauce:
   In a small bowl, combine sour cream, dill, lemon juice, lemon zest, salt, and pepper. Mix until smooth. Refrigerate until ready to serve.

6. Serve:
   Plate the crispy tilapia and drizzle with lemon dill sauce, or serve the sauce on the side. Pair with steamed vegetables, rice, or salad for a complete meal.

Nutritional Information (per serving, approx., serves 4):

• Calories: 320 kcal

• Total Fat: 18 g

• Saturated Fat: 5 g

• Cholesterol: 75 mg

• Sodium: 350 mg

• Total Carbohydrates: 8 g

• Dietary Fiber: 0.5 g

• Sugars: 1 g

• Protein: 32 g