You can never go wrong with tilapia, especially when it’s covered with panko and Italian seasoning. This is like the chicken recipe your mom used to make for you as a kid, except it’s probably a lot healthier because there’s no butter involved.
Recipe and photo courtesy of Dana at Killing Thyme.
Makes 2 servings
- 2 tilapia filets (5 oz)
- 1 Tbsp olive oil
- 1 cup panko bread crumbs
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp Italian seasoning
How to make it
Preheat oven to 450° F.
Thoroughly combine all of the spices in a small bowl and set aside.
Pat the tilapia fillets dry with a paper towel.
Rub the spice mix onto the top parts of the tilapia fillets and set aside.
Put the panko breadcrumbs into a bowl and add 1 tablespoon of olive oil. With your hands, gently mix to coat the panko crumbs. This will help the crumbs crisp up and brown in the oven.
Take your tilapia fillets and press them, seasoned side down, into the panko crumbs until the top portions of the tilapia fillets are coated with panko crumbs.
Drop a small amount of olive oil onto the bottom of an oven safe skillet or baking dish. Coat the bottom of the dish evenly.
Place the fillets into the skillet, panko side up, and bake for 6 minutes.
After 6 minutes, carefully flip the fillet, and bake for 4 minutes.
After 4 minutes, carefully flip the fillet once again, and bake for 4 minutes or until the fish is cooked through and flakes easily.