Panko-Crusted Tilapia

Name: Panko-Crusted Tilapia
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 fillets, 4 serving(s)
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

Submitted by Mees Mees

"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."

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Ready In:: 15mins
Ingredients:: 9
Yields:: 4 fillets
Serves:: 4

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

Preheat oven to 400 degrees.
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.
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.
Bake for 10-12 minutes, until fish is cooked through and will flake with a fork.