1/4 c. lemon juice, plus more lemon wedges for serving
1 c. italian bread crumbs
1 c. freshly grated parmesan
1/4 c. chopped fresh parsley
kosher salt
4 cloves garlic, minced
pinch of crushed red pepper flakes
extra-virgin olive oil, for drizzling
cooked jasmine rice, for serving
Directions:
Preheat oven to 400°. on a plate or shallow baking dish, toss tilapia in lemon juice. on a second plate, whisk together bread crumbs, parmesan, and parsley and season with salt. coat tilapia in bread crumbs and transfer to a baking dish.
Scatter garlic over fillets, sprinkle with red pepper flakes, and drizzle with olive oil.
Bake until tilapia flakes with a fork, 10 to 12 minutes.
Squeeze with lemon and serve over rice with lemon wedges