Parmesan Crusted Tilapia with Butternut Squash

Zac A.

Enjoy a delightful blend of crispy parmesan crusted tilapia and sweet roasted butternut squash, perfect for fall dinners.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine American

Servings 4 servings

Calories 320 kcal

Equipment

1 Baking Sheet lined with parchment paper
1 Mixing Bowl
1 Oven preheated to 400°F

Ingredients

Tilapia and Crust

4 tilapia fillets
1 cup parmesan cheese grated
1 cup breadcrumbs
1 tsp garlic powder
1/2 tsp paprika

Roasted Butternut Squash

1 medium butternut squash peeled and cubed
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground cinnamon

Instructions

Preparation

Preheat the oven to 400°F. In a mixing bowl, combine parmesan cheese, breadcrumbs, garlic powder, and paprika. Coat each tilapia fillet with the mixture, pressing gently to adhere.
Peel and cube the butternut squash. Toss with olive oil, salt, pepper, and cinnamon. Spread on a baking sheet.

Cooking

Place the coated fillets on a parchment-lined baking sheet. Bake for 15-20 minutes, or until the crust is golden and the fish flakes easily.
Roast the squash in the oven for 30 minutes, stirring halfway through, until tender and slightly caramelized.

Serving

Serve the crispy parmesan tilapia alongside the roasted butternut squash. Garnish with fresh herbs if desired.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispness.

Notes

Pro Tips: Use freshly grated parmesan for best results. Dry fish fillets before coating.
Ingredient Substitutions: Substitute tilapia with any white fish like cod.
How to Serve: Pair with a fresh salad or steamed veggies.
Storage & Freshness: Best consumed fresh but can be stored refrigerated for up to 3 days.
Make-Ahead Tips: Prepare crust mixture ahead of time and store in a sealed container.

Keyword fall seafood recipes, parmesan crusted tilapia, roasted butternut squash