Preheat the oven broiler. Move an oven rack to the top position, about 6 inches from the broiler.
In a small bowl stir together the grated parmesan, mayo, sour cream, softened butter, lemon zest, lemon juice, onion powder, capers, dill, salt, pepper, and hot sauce. Set aside.
Prepare a rimmed baking sheet by covering it with foil and then spraying the foil with baking/cooking spray.Lay the tilapia fillets on the baking sheet, not overlapping.
Pop the tilapia under the broiler for 3 minutes.
Remove from the oven, flip the fillets over. Pro Tip - use a spatula to flip the fillets, they will be tender and flaky after baking.Divide the parmesan sauce evenly between the 4 fillets and spread over the uncooked side of the fish.
Return to the oven and broil for another 4-5 minutes. The fish will be cooked at 145° internal temp.
your Parmesan Tilapia goes great with couscous or rice pilaf and asparagus or broccoli.
Overnight Thaw - Place the frozen fillets in a glass dish and place in the fridge overnight to thaw.
Quick Thaw - Place in original vacuum sealed packaging (or in a zip lock if you already unpackaged them) in a bowl of room temp/warm water. Change the water every 5 minutes until they are thawed completely.
Zest your lemon before you squeeze the juice.
Use fresh grated parmesan cheese, it melts much creamier than pre-shredded.
Don't overcook your tilapia. 145 degree internal temp is all you need.
Buy quality tilapia that has firm flesh, looks white to light pink and has little to no smell.
Use a fish spatula or large spatula to turn and transfer the fish. It will become flaky and tender as it bakes.