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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 24 |
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Such a quick and delicious dish. This is inspired by Ina Garten's Panko-Crusted Salmon, although I modified it to use ingredients I already had in my kitchen and to use slightly less oil. It was absolutely perfect paired with roasted asparagus. Ingredients:
2/3 cup panko breadcrumbs |
1/2 teaspoon garlic powder |
1/2 teaspoon thyme, dried |
1 dash cayenne (optional) |
1 tablespoon olive oil |
salt and pepper |
16 ounces tilapia fillets (skinless) |
4 teaspoons dijon mustard |
nonstick cooking spray |
Directions:
1. Preheat oven to 400 degrees.
2. In a shallow bowl, mix panko, garlic, thyme, cayenne, and a generous pinch of both salt and pepper. Add the olive oil to panko mixture, mixing with fingers so that breadcrumbs are evenly coated. Set aside.
3. Spray a baking sheet with non-stick cooking spray. Place tilapia fillets on baking sheet at least 1 inch apart. Spread 1/2 tsp dijon mustard (or more to taste) evenly on each fillet. Press panko mixture on top of the mustard, splitting the panko evenly among the four fillets.
4. Bake for 10-12 minutes, until fish is cooked through and will flake with a fork.
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