I declared in my January: A Month in Review post that I was going to create and bake more entree dishes. And I haven’t really done a very good job of seeing that through.
My last 5 posts were sinfully sweet little treats (Paczki, Granola, Chocolate Cupcakes, White Cupcakes, and Pavlova), which I enjoyed both making and consuming. However, I am trying to be a well-rounded baking blogger here and I need to throw a bone to my savory side every now and again.
Tonight I decided to dig some tilapia fillets from the freezer to prepare a nice oven baked dinner. Working with what I had in the pantry, I cooked up a pretty nice little meal.
I also baked some carrots that we had in the refrigerator left over from a chicken noodle soup Wills made earlier in the week (My dad and Grandpa’s recipe: Peel and cut carrots, toss in olive oil with salt and pepper, bake for 45 minutes, enjoy!).
This tilapia is crispy on the outside and a little tangy. I did not follow a recipe so I will provide my own 🙂
Breaded and Baked Tilapia
Prep: 10 minutes Bake: 20 minutes
- 2 tilapia fillets
- 2 tablespoons mayonnaise
- 2 tablespoons dijon mustard
- 3 drops Worcestershire sauce
- 1 teaspoon lemon juice
- 1 cup Panko bread crumbs
- 1 teaspoon paprika
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 2 teaspoons chopped parsley
- Preheat oven to 400 degrees. Spray glass pan with non-stick cooking spray.
- Rinse and dry thawed tilapia fillets.
- Combine mayonnaise, mustard, Worcestershire sauce, and lemon juice. Rub into tilapia fillet.
- Combine Panko bread crumbs, paprika, garlic salt, pepper, and parsley in a bowl. Dip coated fillets in bread crumb mixture coating evenly.
- Place fillets in prepared baking dish. Bake for 18-20 minutes or until fillets are cooked throughout. Fish will flake easily with a fork when it is done.