Parmesan Crusted Tilapia
I owe you guys a huge apology for keeping this recipe to myself for so long. The first time I made this was sometime last summer and it is now one of my favorite go-to meals. We have it quit often and both Jacob and Lucy get super excited when they come to the table to see this fish on their plates. I love that they get excited for dinner makes me smile for sure! I came up with this recipe while I was grocery shopping and saw a box of pre-made parmesan crusted tilapia. I knew this was something I could easily re-create at home. This recipe takes no time to put together and I almost always have all of the ingredients in my pantry.
- 2 lbs. tilapia filets
- 1/2 cup grated parmesan cheese
- 1 cup panko bread crumbs
- 1 tsp. fresh flat leaf parsley, minced
- 1/2 tsp. fresh thyme, minced
- 1/2 tsp. old bay seasoning
- 1/2 tsp. garlic powder
- 1 large egg
- 2 tbsp. water
- 1/2 tsp. dijon mustard
- 1 tbsp. canola oil
- salt and pepper
- Preheat oven to 400 degrees. Lightly spray a baking pan with cooking spray and set aside.
- In a medium sautee pan over medium heat. Add the canola oil and let the pan heat for 1-2 minutes.
- Add the panko bread crumbs to the pan and stir to combine. Cook the panko for 3-4 minutes, keeping a close eye, stirring frequently until the panko is a light golden brown. Remove the pan from the heat and set aside. Let cool for about 4 minutes.
- Set up a dredging station with 2 shallow dishes. The first dish is for the wet ingredients and the second dish is for the dry ingredients. In the first dish add the egg, water and mustard. Whisk until well combined. In the second dish add the panko, parmesan cheese, parsley, thyme, old bay, garlic powder and salt and pepper. Mix with a fork to combine.
- Take a tilapia filet and dip into the wet mixture. Then, dredge the filet in the dry mixture. Using your hands gently press the dry mixture on the filet until well coated. Place the the tilapia filet onto the baking pan. Repeat with the remaining filets. Bake for 15-18 minutes rotating the pan half way through. Serve immediately.