Description
This air fryer tilapia features a golden, crispy panko-pesto crust that takes just minutes to make. The secret is a mayo-pesto layer that keeps the fish perfectly moist while the panko gets beautifully crunchy. Ready in under 10 minutes, it's the perfect weeknight fish dinner.
Ingredients
Units
Scale
- 2 5-ounce tilapia fillets, thawed (or 3 smaller fillets)
- 3 tablespoons panko
- 2 teaspoons extra virgin olive oil
- 1 tablespoon Parmesan, grated
- 1 tablespoon pesto
- 1 teaspoon mayonnaise
- Salt and pepper, to taste
Instructions
- Preheat air fryer. Dry fish fillets well with paper towels.
- In a small bowl combine 1 tablespoon pesto with 1 teaspoon mayo. In a second bowl, combine 3 tablespoons panko crumbs with 2 teaspoons olive oil, 1 tablespoon grated Parmesan and a pinch of salt and pepper.
- Using a pastry brush, cover the top of the tilapia fillets with a thin coat of the pesto mixture. Divide the seasoned panko crumbs and sprinkle over the fish. Pat down lightly to ensure the crumbs stick to the fish.
- Air fry fish at 390 degrees for 6-8 minutes, or until the panko crust is golden brown and the internal temperature of the fish reaches 140-145 degrees. (Exact cooking time will depend on the thickness of your fish fillets.)
- Serve with lemon wedges and fresh basil for garnish.
Notes
- Make Ahead: Prepare the pesto-mayo mixture and seasoned panko up to a day ahead and refrigerate separately. Top the fish just before cooking.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days.
- Reheating: For the best texture, reheat in the air fryer at 350 degrees for 2-3 minutes. This revives some of the crispiness without drying out the fish.
- Prep Time: 3
- Cook Time: 7
- Category: Easy Recipes
- Method: Air Fryer
- Cuisine: American