Tilapia w/ Dijon and Panko Crumb Print Email

Also great with your favorite boneless fish fillets

Olive or Canola oil cooking spray
2 TBS light or canola mayonnaise
2 tsp Dijon mustard
(or 3-4 TBS dijonnaise)
4 tilapia fillets, about 1 1/2 to 2 pounds (or your favorite fish fillet)
1.5 cup Tony’s Parma Panko breadcrumbs
fine sea salt and pepper to taste

Adjust rack to top ¼ of oven and preheat to 400°. Mist a cookie sheet or jellyroll pan with nonstick cooking spray or coat in parchment.

Combine the mayonnaise and mustard; rub the mixture over the tilapia fillets. Coat evenly in Tony’s Parma Panko Breadcrumbs (or panko breadcrumbs seasoned with dry herbs, parmesan, salt and pepper) and place one inch apart on prepared baking sheet - mist lightly with cooking oil spray.

Roast on the top oven rack (convection fan on if available) until lightly browned and flaky - about 12-16 minutes. Serve immediately.

Local, USA or Costa Rica Tilapia is a sustainable choice - avoid imported

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