Tilapia With Panko Coating

By Addie

Tilapia fillets are tasty with a light coating of mayonnaise and Dijon mustard, along with panko crumbs and seasonings. Serve these flavorful tilapia fillets with potatoes or rice, along with a tossed salad or sliced tomatoes.

Ingredients

• 4 tilapia fillets, about 1 1/2 to 2 pounds
• 2 tablespoons light mayonnaise
• 2 teaspoons honey Dijon mustard or Dijon mustard
• 1 cup panko bread crumbs
• 1/2 cup fine dry bread crumbs
• 1 teaspoon paprika
• 1 tablespoon dried parsley flakes
• 1 dash pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt

Preparation

Step 1

Heat oven to 400°. Lightly grease a large shallow baking dish or spray with nonstick cooking spray.

Combine the mayonnaise and mustard; rub the mixture over the tilapia fillets.

In a food processor, combine the panko and fine bread crumbs, paprika, parsley, pepper, onion powder, and salt. Pulse 4 to 6 times to combine. Pour bread crumb mixture into a wide, shallow bowl. Dip the coated fillets in the mixture, turning to coat both sides.

Arrange the coated fillets in the prepared baking dish.

Bake the fish fillets for 15 to 18 minutes, or until fish is cooked through. The time depends on thickness of the fillets. Fish will flake easily with a fork when done.

Carefully remove the fillets to plates with a spatula. Serves 4.
...........................

REVIEWS:

Made this with Swai fillets. Used smoked paprika instead of regular, some celery seeds, and panko only. Delicious with sauteed zucchini from the garden.

"Used this recipe, but had to substitute with what I had on hand. Used Miracle Whip instead of Mayo. I mixed Dijon and honey mustard because I only had a little bit of each. Used Panko crumbs as is. Results were great. This was a very quick recipe to make and only took about 12 minutes to bake. I will try this again!

This was a great, new and easy way for me to make tilipia! My family loved it!!!! I've used the same recipe for chicken and pork and added different toppings to jazz it up.

This is soooo Dee-lish! I was in a hurry, so I put the dry ingredients in a ZipLock bag and shook them up. I tossed the fillets in the mustard/mayo and stirred them up until well coated, then dumped the fish into the ZipLock and shook it up. It did the trick. I'm adding this recipe to my regular list of family favorites, and I'm going to go buy some more tilapia this week.

I am an 84 year old, widower; when my wife was alive, the kitchen was off limits for me. I love Tilapia, but my past efforts were unremarkable. Then I came upon this recipe, and my instincts told me this one had possibilities. I didn't even know what Panko Bread Crumbs were; I do now. The recipe is designed to feed four. I thought about cutting quantities by 3/4ths; but I determined "not quite". Preparation was a minor disaster, but the end result, the finished product was, as they say in today's vernacular, "to die for". Go for it!!

I was so very proud of myself, but I guarantee you - you have never tasted Tilapia quite like this before!! Go for it!!

I am sorry but this dish was boring. It was near tasteless. Notice all of the positive reviews involved adding some type of extreme sauce to the recipe. Sorry but skip to a recipe that allows the fish to stand on its own merits.

I have never used the mayo and mustard as a rub before and found it to be really good. I knew nothing of panko bread crumbs, but will look for them in the future. Also, made without the parsley and I noticed something was missing! So don't skimp on the ingredients. My 4 yr. old is really picky but loved it! Add a sauce too. Enjoy.

I just finished....and it's exquisite! The only substitution I made was Dalmation Sage for the parsley flakes (only because I had no dried parsley). As for the coating....no need to put in a processor. I rather like the bits of Panko as is. Now - for the best part....I served this with the Cilantro Cream Sauce found on this site (as did another reviewer) and it was just perfect! Again, due to lack of green onions I used Vidalia and it was just superb. As a side note, I had Trader Joe's Lemon Pepper Parpadelle with homemade Alfredo sauce as a side. I am very happy.

I changed the recipe just a little. I used Italian style panko with the plain bread crumbs and omitted the spices. I didn't bother to put the bread crumbs in a blender or processor. I also used the cilantro cream sauce recipe found at this site and found it to be delicious. My company loved it and all asked for the recipe! I would make this again in a minute.