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Parmesan and Sun-Dried Tomato-Crusted Tilapia


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Parmesan and Sun-Dried Tomato-Crusted Tilapia


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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.


  • Prep Time : 10 min
  • Cook Time : 15 min
  • Ready Time : 25 min


4 servings


  • 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 9×13-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



About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




10 Responses to Parmesan and Sun-Dried Tomato-Crusted Tilapia


  2. avatar says: SeffiScho

    made this fish for company and it was an all around hit. for next time though I would use less cheese because the fish tends to have a very strong cheese smell which is a bit intense. Also if you are not a major fan of parmesan this is not for you! I learned that the hard way. I think next time I will try with feta instead and see how that turns out.

    • Yes for sure parm is the first word in the recipe title so you should be into parm :-) But Feta would be great too!

  3. avatar says: f

    We had this this evening. It is a great recipe! There is no way any of the supermarkets carry tilapia so we had whitefish fillets. My husband couldn’t tell. I would use less (maybe an 1/8) of a cup parmesian I could only find the dried in the bottle. We are definately going to have this again. Jamie, this is a winner!

    • I am so happy and thanks so much for taking the time to let me know you and your husband enJOYed the recipe!

  4. avatar says: Robee61

    We did not like this. Too much cheese, too much mayonnaise?not sure.

    • Hi Robee61. I am sorry it wasn’t a winner for you but thanks for trying it and I hope that you find other recipes you love on our site.

  5. avatar says: Boni

    Nice quick tasty weeknight dinner. I liked the flavor profile.

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