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Panko-Crusted Tilapia
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This post was last updated on April 3, 2015 to include new images as well as a recipe video.
As I sit here typing, I wonder why on this planet I haven't yet shared this Panko-Crusted Tilapia because it's one of my absolute favorite fish recipes
This Panko-Crusted Tilapia is super tasty. It has a mix of fresh lemon, garlic, ginger along with other fragrant spices, including paprika and crushed red pepper, that gives it some heat.
Not plenty of heat — adequate so that Dustin eats it without even saying it's spicy. Perfect!
Haven't appreciate Panko Breadcrumbs , Panko is a Japanese version of breadcrumbs. Panko strengthens a lot better than regular breadcrumbs, helping to make the final result additional crunchy as compared to regular breadcrumbs. You can find them inside baking, ethnic and/or breadcrumb section for the most part stores. They are just about awesomeness.
I've also used this recipe with Red Snapper and Sea Bass. All are yummy, but Tilapia has a tendency to hold as much as baking the top, should you care about presentation. For photos. Which is kinda what I do. So, yea.
And, naturally, as with several fish, the fresher the greater.
I wish to pair this Panko-Crusted Tilapia with my Lemon Snap Peas Such a delicious flavor and texture combination. I hope you test it out sometime. Soon.
Panko-Crusted Tilapia
5 from 3 votes
This Panko-Crusted Tilapia is super tasty. It has a combined fresh lemon, garlic, ginger as well as other fragrant spices, including paprika and crushed red pepper, that gives it some heat.
Categories: Easy
Servings: 2
Ingredients
1/4 tsp garlic powder
1 cup unseasoned Panko breadcrumbs
1 1/2 tsp dry mustard
1 1/2 tsp ground black pepper
3/4 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tbsp essential olive oil
optional: thinly sliced lemons for garnish
Instructions
Preheat oven to 375 degrees.
In a medium-sized, shallow dish, combine melted butter, garlic powder and freshly squeezed fresh lemon juice. Set aside.
In another medium-sized, shallow dish, combine Panko breadcrumbs as well as the rest of the dry seasonings. Mix well.
Gently coat each fillet with all the butter mixture and then with all the Panko mixture, fostering to coat with all the Panko coating as it can be.
Heat extra virgin olive oil over high heat in the non-stick, oven-safe skillet. Once oil and pan are hot, add the Panko-coated fillets. Pour the residual lemon-butter mixture over and around the fish and punctiliously pat just as much of the residual Panko coating for the fish as it can be. Throw in the few thinly sliced lemons to brown at the same time (in case you wish, for garnish and added lemon flavor). Heat on high before bottom side turns golden brown and also the butter actually starts to brown, about 2-4 minutes. Careful to not burn the butter or even the fish.
Once underneath side is golden brown, carefully flip the fillets over make the skillet in to the oven. Bake till the fish breaks apart easily together with the twist of any fork, about 10-12 minutes, depending for the size of the fillets. Careful to not overcook at this stage.
Remove through the oven and serve immediately. Garnish using a slice of lemon, in case you'd like. I do.
Nutrition Facts
Panko-Crusted Tilapia
% Daily Value
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About Lacey Baier
Hi there, it's Lacey! I'm the editor and main writer for A Sweet Pea Chef. I'm a food blogger, health insurance food coach, professional photographer, and mommy of 4. I also run the awesome free Take Back Your Health Community , am the healthy and clean weekly meal planner behind No-Fail Meals , along with a little bit deeply in love with Clean Eating Be sure to have a look at my free beginner's help guide to eating clean and follow me on YouTube and Instagram for getting my latest recipes and healthy eating inspiration.
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Recipe Rating
Bon Appetit!
Love your blog….thanks!
YUM!!
I did a Google search for Panko Crusted Tilapia” and this also was the very first option to turn up. It sounded good and I already had all the ingredients so I completed it.
I finished up just cooking the tilapia around the stove top and omitted the oven part. The butter and dry mixture allowed me to create 4 tilapia filets. Perfect!
This probably have become my new favorite recipe. It was so delicious and I just LOVED the flavors. I cannot wait to pop leftovers inside toaster oven you will come to work to see how it tastes today! Dare I say I might eat it in the morning instead of lunch,!
Thank you for sharing!!
Thanks just for this recipe. It sounds wonderful and I plan to produce it for friends tonight.
My husband must have a very healthy diet, so I am trying to find substitutes for butter in this along with the recommended lemon snap pea side dish.
For the fish, I think I will try dipping the fillets in raw egg whites to obtain the bread crumbs to adhere.
For the snap peas, I wonder if I could mix olive oil while using I Can't Believe It's Not Butter” spray, therefore it would have some buttery flavor.
The spray contains some liquid soybean oil and sweet cream buttermilk, but reports that many serving (5 sprays) is free of fat and 0 calories. I have no idea yet what number of sprays it will take to produce a tablespoon, but I will find out.
Speaking of things I are not aware of, being a real beginner, I noted which it would be great for your recipe/instructions to advise the quantity of lemons we must buy to obtain two tablespoons of fresh freshly squeezed lemon juice and still manage to add sliced lemons for garnish. (I want to buy 2 lemons, and I feel pretty certain that will suffice, but I thought I would pass that along because you asked for suggestions.)
Thanks for your good ideas and helpful photos!
I just made this for supper tonight. It was AMAZING! So easy so you inspired me to use my cookware from the oven. I've visualize it done and quite often contemplated it but never ever done it. I'll be doing in the future for sure! Thanks a great deal!
The Orange Cranberry scones look incredible too…may be trying that next!
I i do hope you enjoy the scones, too!
This recipe is divine! I usually just bake my tilapia since it is simple. This recipe is incredible. Not difficult and super yummy!!! If you haven't completed it, you will need to!
Thank you Lacey because of this wonderful recipe, I am excited to utilise more or maybe your recipes!!!
Thanks to get a wonderful recipe.
I have posted a web link, my photos and comments here…
Both recipes 're going in my do again” file.
Wow, Jeanne, thank you much. I'm so very happy every body liked the panko-crusted tilapia! Yay!
Are we still on for that Valentine's Day Toffee-Off, If so, how shall we be gonna undertake it, I'm still game when you are!
Roma says
Hey there!
I'm Lacey - an early social worker, now steady blogger. My husband and I are now living in Austin, TX with his 3 lil' kiddos. Favorite things include my camera , cinnamon , and pistachios.. ♥
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Hi there, it's Lacey! I'm the editor and main writer for A Sweet Pea Chef. I'm a food blogger, health insurance food coach, professional photographer, and mommy of three. I also run the awesome free Take Back Your Health Community , am the healthy and clean weekly meal planner behind No-Fail Meals , plus a little bit crazy about Clean Eating Be sure to look into my free beginner's self-help guide to eating clean and follow me on YouTube and Instagram to acquire my latest recipes and healthy eating inspiration. Read More…
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