Lemon-Herb Panko-Crusted Tilapia Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.In a shallow dish, combine panko breadcrumbs, lemon zest, chopped fresh herbs (such as parsley, thyme, and dill), salt, and pepper.
• STEP 3.Dip each tilapia fillet into beaten egg, then coat it with the panko mixture, pressing gently to adhere.
• STEP 4.Place the coated fillets on the prepared baking sheet and drizzle with olive oil.
• STEP 5.Bake for 12-15 minutes, or until the tilapia is cooked through and the crust is golden brown and crispy.
• STEP 6.Serve the Lemon-Herb Panko-Crusted Tilapia hot with a squeeze of fresh lemon juice and garnish with additional herbs.
• STEP 7.Cooking Tips: For extra flavor, you can add a pinch of garlic powder or paprika to the panko mixture. Make sure to pat the tilapia fillets dry before coating them to ensure the breadcrumbs adhere properly. If you prefer a lighter crust, you can use a mixture of panko breadcrumbs and crushed cornflakes.

Cooking Tips

• For extra flavor, you can add a pinch of garlic powder or paprika to the panko mixture.
• Make sure to pat the tilapia fillets dry before coating them to ensure the breadcrumbs adhere properly.
• If you prefer a lighter crust, you can use a mixture of panko breadcrumbs and crushed cornflakes.

Storage and Serving

• Leftover Lemon-Herb Panko-Crusted Tilapia can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the tilapia in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the reheated tilapia with a fresh squeeze of lemon juice and additional herbs for a delicious leftover meal.