Panko Crusted Tilapia
photo by DarlingNicki
- Ready In:
- Heat oven to 375%. Spray a baking pan lightly with cooking oil.
- In a shallow dish, combine melted margarine, garlic powder, and lemon juice. In a separate shallow dish, combine panko and Old Bay seasoning.
- Dip each filet in butter mixture, then roll well in the panko mixture. Place filets in a single layer onto prepared pan.
- Press any remaining panko mixture onto tops of filets.
- Bake 12-14 minutes, until flaky. Serve with lemon wedges.
I know this has been said, but YUMMY!! This seriously is not only the most delicious fish I've ever made, but the best I've ever tasted--and I eat a lot of seafood! I did use fresh tilapia that was just caught today, so I think I have to attribute a portion of it to that. The crust was perfect and crispy, and so flavorful, but did not overshadow the delicate fish, which was so tender it was actually creamy. Unbelievable! My 9 year old wants me to make it again tomorrow! I did alter it a bit simply because I was cutting it down to two fillets and made a couple of mistakes! I cut everything in half, but accidentally added 2 Tbsp of lemon juice anyway . . . and I did double the ratio of Old Bay but (again accidentally, my head not on today!) added that to the butter instead, so I then threw a little more in with the panko. I used butter, not margarine (a no brainer in my mind). Lastly, I dredged it in Wondra flour first before dipping in the butter, which I believe gives a nicer crust. At the end, I drizzled on some of the leftover butter mix and then sprinkled on some extra crumbs where it looked like they didn't stick. Baked at 400 for 10 minutes. Perfecto!!! Thank you Kizzikate for the wonderful recipe!!
This recipe has been included in book#246531. I made these last night and they were terrific! I took the advice of other reviewers and added more Old Bay seasoning (I used 2 teaspoons) since it adds such a nice flavor to bread coatings. I dipped the fish several times in the butter sauce before rolling in the panko crumbs so I would have a thick coating of the panko. The fish came out perfectly; moist and crunchy at the same time. And it's so easy and quick to make -- a "keeper" recipe that I'll be making over and over! Thanks for posting this great recipe.
This was great! I followed the recs from some of the other reviewers and tripled up (at least) on the Old Bay (we like our food with a kick). I just kept adding it and tasting until I thought the flavor came through the panko. My DH, 2yo and 5yo (who is a very picky eater) loved it! I like my stuff really crunchy so I did bake the fish on a roasting rack inside of a foil lined cookie sheet. I do miss the nice brown you get when you pan fry so next time, I'll try some of the other ideas from other recipes 1)toast the bread crumbs in the oven first...OR 2)stick the fish in the broiler for 2 minutes at the end OR 3) cook at a higher temp (450) for shorter amount of time. But all in all...this is a keeper!
We really enjoyed this recipe. Our fillets were alittle thicker than usual so I had to bake ours longer than this recipe called for. I also replaced the garlic powder for minced garlic. I added minced garlic in the melted butter and dipped fillets than into the panko breading and poured the rest of butter/garlic over top of fillets in baking dish. I didn't have lemon juice so I added garlic lemon pepper to the breading. The fillets were crunchy and thats how we enjoy fish :) Thanks so much for sharing the recipe!