Panko-Crusted Tilapia
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
4 fillets
- Serves:
- 4
ingredients
- 157.80 ml panko breadcrumbs
- 2.46 ml garlic powder
- 2.46 ml thyme, dried
- 0.25 ml cayenne (optional)
- 14.79 ml olive oil
- salt and pepper
- 453.59 g tilapia fillets (skinless)
- 19.71 ml Dijon mustard
- nonstick cooking spray
directions
- Preheat oven to 400 degrees.
- In a shallow bowl, mix panko, garlic, thyme, cayenne, and a generous pinch of both salt and pepper. Add the olive oil to panko mixture, mixing with fingers so that breadcrumbs are evenly coated. Set aside.
- Spray a baking sheet with non-stick cooking spray. Place tilapia fillets on baking sheet at least 1 inch apart. Spread 1/2 tsp dijon mustard (or more to taste) evenly on each fillet. Press panko mixture on top of the mustard, splitting the panko evenly among the four fillets.
- Bake for 10-12 minutes, until fish is cooked through and will flake with a fork.
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