Panko Crusted Baked Tilapia

A few days ago I had a huge craving for tilapia. I think many times this type of fish gets a bad wrap for being low on the food chain. But, honestly, if prepared right tilapia can be delicate, fresh, and quite tasty.  Continue to see how we prepared & served this easy & delicious meal.

Panko Crusted Tilapia:

• 1 large egg, lightly beaten

• coarse salt and ground pepper

• 2 cups Panko

• 1 tablespoon Old Bay Seasoning

• 2 tablespoons olive oil

• 1 1/2 pounds tilapia fillets

• 2 heaping tablespoon light mayonnaise

• 1/4 Cup Minced white onion

• 1 tablespoon Relish mustard

• 2 tablespoon Capers {rough Chop}

• 1 tablespoon fresh lemon juice, plus lemon wedges for serving

Directions

Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside. 

Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into the egg, shaking off excess, then into the panko mixture, pressing to adhere. Place on prepared baking sheets.

Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. 

Meanwhile, in a small bowl, stir together mayonnaise, relish, capers, lemon juice, onion, and season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.

Recipe Adapted from here*

Tilapia was served with Rice Pilaf and Stir-fried Vegetables.

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Enjoy!

Birdie