Melt the coconut oil in a large skillet over medium to medium-high heat.
Set up a dredge station with 2 shallow bowls. In the first bowl, beat the eggs. In the second bowl, combine the bread crumbs, flour, Parmesan, garlic powder, salt, and pepper.
Dip a fish fillet into the egg mixture and then into the bread crumb mixture. Flip to coat both sides with the bread crumbs, pressing the fish down gently. S et breaded fillet on a plate and repeat with remaining fish.
Place all the fish into the skillet at once. (see note) Cook on each side for 3-5 minutes, or until the crust is golden brown.
Spoon 2-3 tablespoons of marinara sauce on top of the cooked tilapia. Then top with mozzarella and the remaining Parmesan cheese divided evenly among the fillets.
Remove the skillet from heat and cover with a lid to melt the cheese.
Once the cheese is melted, plate the fish over your favorite pasta, sprinkle with chopped basil or parsley, and enjoy!
Notes
If you have larger fillets (7 to 8 ounces) you may need to cook them in 2 batches. Add 2 more tablespoons of coconut oil to the skillet and let it melt before cooking the second batch.