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Parmesan and Sun-Dried Tomato-Crusted Tilapia


Lela Tessler, a great cook from Philly via Odessa, gave me the very simple Parmesan crusted fish recipe that this dish is based on, and I thought the addition of sun-dried tomatoes was a great complement to the Parmesan. If you’re not a fan, leave them out. The dish will still have plenty of flavor.

  • Duration
  • Cook Time
  • Prep Time
  • 4 servings ServingsServings


  • 4 tilapia fillets, about 2 1/2 pounds
  • 1/2 teaspoon sea salt
  • 2 tablespoons fresh dill, minced, divided
  • 4 to 6 sun-dried tomatoes, chopped
  • 3/4 cup parmesan cheese, grated
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 cup Temp Tee Whipped Cream Cheese or light mayonnaise


  1. Preheat oven to 450 degrees F.
  2. Lightly grease a 9x13-inch pan with non-stick cooking spray.
  3. Rinse fish, pat dry and place in prepared pan.
  4. Sprinkle with salt and 1 tablespoon of dill
  5. Bake, uncovered, at 450 degrees for 10 minutes.
  6. In a bowl, mix sun-dried tomatoes, Parmesan, remaining dill, olive oil, lemon juice and cream cheese.
  7. Remove fillets from oven and turn oven to broil; spread sun-dried tomato mixture over fish.
  8. Return to oven and broil for another 4-5 minutes, until cheese topping is slightly browned.

Contributed by: Quick & Kosher, JAMIE GELLER