Tilapia is one of my favorite fishes to eat, it's very mild, not fishy smelling. I have made it many different ways by using vegetable and fruit salsas, spices and sauces to make it more tasty, it's kind of bland without anything on it. This version I make is crunchy and flavorful, just using a few herbs, spices, a little lemon juice and zest, go a long way in making this one of my best loved dishes.
Fresh Tilapia fillets, 3 huge pieces from Wegman's was only $9.00. Lay them out on a parchment paper lined baking sheet.
Brush with a little olive oil and season them up with salt, pepper and seasoning.
Chop fresh parsley and thyme, zest up the lemon.
Mix the panko with the herbs and lemon zest.
Bake the fish for 10 minutes, then sprinkle on the panko...
Bake for another 10 minutes, then broil for a few minutes until lightly browned and crispy, yum!
Panko Crusted Tilapia
Parchment Paper
4 Tilapia fish fillets
2 whole lemons
Extra Virgin Olive Oil
salt and pepper
1/2 teaspoon of Old Bay seasoning
1 1/2 tablespoons of fresh parsley, chopped
4 sprigs of fresh thyme, pull thyme off of sprigs
1 cup Panko bread crumbs
2 tablespoons of Hellmann's mayonnaise
DIRECTIONS
Preheat Oven to 350 degrees. Line baking sheet with parchment paper. Lay the fillets on the baking sheet. Zest one of the lemons, and set the zest aside. Cut the zested lemon and squeeze over the fillets. Brush the fillets with a little olive oil and season with salt, pepper, Old Bay and sprinkle on a little of the chopped parsley and thyme. Bake for 10 minutes. While fish is baking, add the panko crumbs, lemon zest, and the remainder of the parsley and thyme to a medium size bowl, stir to mix then it set aside. When fish has baked for 10 minutes, remove from oven and spread mayonnaise over the four pieces. Top each piece generously with the panko mixture. Return to oven and bake for another 10 minutes. Switch oven to broil and cook until golden brown on top, it only takes a few minutes, be careful not to burn it. Cut up the other lemon into slices for garnish and serve with each piece of fish. Makes 4 servings.
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