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“OK, here it is! My FIRST recipe post to the site, This recipe was given to me by my mom, I have NO idea where she got it, but it is just awesome, simple to make, and it is the ONLY fish my picky, picky 11 year old daughter will eat, she loves it! She actually BEGS me to make it. Update: After reading the reviews, I just want to emphasize the importance of using Panko breadcrumbs in this recipe. It makes a HUGE difference! I also have never baked this fish, so cannot predict the results. For those who have commented that the breading isn't sticking well, I have found that this happens to me as well, when I have used too much of the mustard/mayo combo. A thin coating is best! I hope you all enjoy this recipe, and thanks for taking the time to review it!”
READY IN:
20mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

  • 4 tablespoons hellman's Dijonnaise mustard (or 2 Tbsp each of Mayo and Dijon mustard)
  • 34 cup panko breadcrumbs (japanese bread crumbs found in ethnic section of most grocery stores)
  • 14 teaspoon salt
  • 14 teaspoon black pepper
  • 1 tablespoon finely minced fresh parsley (or parsley flakes if lazy like me most nights! works fine)
  • 4 (6 -8 ounce) tilapia fillets
  • 4 lemon wedges
  • 3 tablespoons vegetable oil

Directions

  1. Heat oil in large non-stick skillet over med. heat.
  2. Combine mayo and mustard in small dish ( if not using Dijonnaise).
  3. Combine next 4 ingred. on a plate and mix well.
  4. Brush thin coating of mustard mayo combo on to both sides of each fish fillet. (about 1 Tbsp for each fillet).
  5. Press each coated fillet into Panko crumb mixture, (both sides) coating well. Press more crumbs into any bare areas.
  6. Saute fillets in hot oil until lightly browned, (about 3 to 4 min) Turn and saute other side until lightly browned and fish is opaque ( about 4 to 5 min).
  7. Serve with lemon wedges.

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