Parmesan Crusted Fish with Lemon and Capers | Aggie's Kitchen

Parmesan Crusted Fish with Lemon and Capers

  • Author: Aggie's Kitchen
  • Yield: 6 servings 1x
  • Category: Fish
  • Method: Oven/Stovetop


  • 6 white fish filets (tilapia, flounder, cod)
  • 1/2 cup grated Parmesan cheese
  • coarse salt and fresh ground black pepper
  • 23 tablespoons olive oil, divided
  • 1 lemon (plus more sliced lemon for serving)
  • 2 tablespoons capers, plus brine (to taste)


  1. Place your fish filets in a large plate or cookie sheet. Drizzle 1-2 tablespoons of oil and spread over each filet (both sides – I just use my fingers to spread the oil evenly). Season each filet with a little salt and pepper.
  2. Put grated Parmesan cheese in a wide bowl or plate (wide enough for fish to lay flat in).
  3. Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Take your fish filets (1 at a time) and press into grated Parmesan on both sides. Carefully place your fish into your pan.
  4. Cook fish for about 4-5 minutes on first side, until golden brown. Flip and continue to cook for another few minutes, until fish is white and translucent, cooked through and easily flakes with a fork.
  5. During the last couple of minutes of cooking time, squeeze lemon over fish and add capers to pan. Slide out onto your plate and add more lemon before serving if you desire.


Inspired by my friend Deanna.