Panko-Topped Tilapia with an Easy Greek Salad - Recipe.com

By Valarie

Ingredients

• 1 pound tilapia fillets, cut into 4 portions, if necessary
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup panko bread crumbs
• 2 teaspoons extra-virgin olive oil
• 1/2 medium seedless cucumber, halved lengthwise and sliced (1 cup)
• 1 cup grape tomatoes, halved lengthwise
• 1/4 cup chopped green onions
• 1/4 cup chopped pitted kalamata olives
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons red wine vinegar
• 1/8 teaspoon freshly ground black pepper
• Lemon wedges

Preparation

Step 1

1. Preheat oven to 400 degree F. Line a baking sheet with parchment paper. Sprinkle fish with salt and 1/8 teaspoon pepper on both sides and arrange them on the prepared baking sheet.

2. In a small bowl stir together the panko and 2 teaspoons olive oil. Sprinkle evenly over fish. Bake for 12 to 15 minutes or until fish flakes when tested with a fork and crumbs are golden.

3. Meanwhile, for salad, in a medium bowl stir together cucumber, tomatoes, green onions, olives, 1 tablespoon oil, vinegar and 1/8 teaspoon pepper.

4. Serve fish with salad and lemon wedges. Makes 4 servings.