Preheat your oven to 200°C (400°F). Line a 9x13 inch baking dish with aluminium foil, leaving a little overhang for easy cleanup, and lightly spray it with cooking oil. This ensures the fish won't stick and makes washing up a breeze.

Pat the tilapia fillets dry with kitchen paper. This step is crucial for a good sear and a crispy topping, as any excess moisture will steam the fish. Season both sides evenly with the salt and black pepper. You'll notice the fillets look slightly glossy after patting them dry.

In a medium mixing bowl, combine the finely grated Parmesan, panko breadcrumbs, minced garlic, dried oregano, and melted butter. Stir until the mixture looks like a coarse, golden, slightly damp sand. The smell of the garlic and melted butter mingling is absolutely divine.

Place the seasoned tilapia fillets in the prepared baking dish, making sure they aren't overlapping. Evenly spoon and press the Parmesan breadcrumb mixture onto the top of each fillet, covering the surface completely. Use your fingers to gently pack it down so it adheres well.

Bake in the preheated oven for 15-18 minutes. You'll know it's done when the topping is a deep, fragrant golden brown and the fish flakes easily with a fork. The edges of the fillet will look opaque and the flesh will have turned from translucent to a pure, snowy white.

Remove the dish from the oven and let it rest for 2-3 minutes. This resting period allows the juices to redistribute, keeping the fish moist. Garnish with fresh chopped parsley and serve immediately with lemon wedges for a bright, zesty finish.