Panko Crusted Tilapia
This is a 'utility' recipe that can be used for any fish. It results in a flavourful, slightly crispy crust. Serve with any meal that calls for fish
Ingredients
- 6 tilapia fillets, rinsed & patted dry
- 1⁄2 cup melted buttee
- 1⁄4 teaspoon garlic powder
- 2 tablespoons lemon juice
- 1 cup unseasoned panko breadcrumbs
- 1⁄2 teaspoon Old Bay Seasoning
- lemon wedge
Instructions
- Heat oven to 375F.
- Spray a baking pan lightly with cooking oil.
- In a shallow dish, combine melted butter, 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 the tops of the filets.
- Bake 12-14 minutes, until flaky. Serve with lemon wedges.
Notes
- If you want a really crispy crust, do it the old fashioned way: dredge in seasoned flour, dip in beaten egg, then dredge in panko and bake the same way