Why recepie famous for?
This easy panko-crusted tilapia is nicely seasoned with a light mayonnaise and Dijon mustard coating and some basic spices and herbs. The tilapia is baked to crispy perfection in just 15 to 20 minutes.
Ingredients
4 tilapia fillets (about 6 to 8 ounces each, 1 1/2 to 2 pounds total)2 tablespoons light mayonnaise
2 teaspoons honey Dijon mustard (or Dijon mustard)
1 cup panko bread crumbs
1/2 cup fine dry bread crumbs
1 teaspoon paprika
1 tablespoon dried parsley flakes
Dash of pepper
1/2 teaspoon onion powder
1/2 teaspoon salt (or about 3/4 teaspoon of seasoned salt blend)
Instructions
Heat the oven to 400 F/200 C/Gas 6.Lightly grease a large shallow baking pan–such as a jelly roll pan–or spray with nonstick cooking spray.
Combine the mayonnaise and mustard; rub the mixture over the tilapia fillets.
In a food processor, combine the panko and fine bread crumbs, paprika, parsley, pepper, onion powder, and salt. Pulse 4 to 6 times to combine.
Pour bread crumbs mixture into a wide, shallow bowl. Dip the coated fillets in the mixture, turning to coat both sides.
Arrange the coated fillets in the prepared baking dish.
Bake the fish fillets for 15 to 18 minutes or until fish is cooked through. The time depends on the thickness of the fillets. Fish will flake easily with a fork when done.
Carefully remove the tilapia fillets to plates with a spatula.
Serve the crispy baked fish and enjoy.
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