Looking for something healthy to prepare in a jiffy?
Here’s another tilapia recipe that is so easy to make, moist, tender and flavorful that’s ready in 15-17 minutes.* You can prepare a side dish to complement this succulent dish, such as salad or couscous while it’s baking. This will come in handy during school days when you don’t have time to prepare anything as delectable and healthy as this. See it? The picture speaks for itself.
Prepare your ingredients.
*Note: Due to variations on all ovens, cooking time may require adjustments.
- 3 Tilapia fillets
- Progresso Italian Style Panko crumbs
- 4 tablespoons mustard
- 4 teaspoons honey
- 2 1/2 tablespoons lemon juice
- Weber Roasted garlic and herbs seasoning
- 3 pinches of salt (adjust according to your taste)
- Preheat oven to 425 degrees.
- Coat a baking dish with baking spray. Set aside.
- Mix mustard, lemon, salt, and honey in a bowl. Set aside.
- Put the Panko crumbs on a large plate. Set aside.
- Season fillets with roasted garlic seasoning.
- Scoop 1 tablespoon of mustard mixture and drizzle on one side of each fillet. Spread the mixture using the back of a spoon. Do the same on the other side then dip it in the Panko crumbs to coat.
- Repeat the process with the remaining fillets. Place in the baking dish and bake for 15 -17 minutes.*
Variation: Chicken thighs or Chicken breast
- You might want to triple the mustard coating recipe if you want to use it for chicken. I used 5 skinless, boneless chicken thighs. Season the chicken with salt, pepper, and roasted garlic and herbs seasoning. Dip in mustard mixture then coat with Panko crumbs.
Place on the baking dish and bake at 425 degrees for 25-30 minutes. *
Result? Crispy on the outside, moist and tender inside. Serve with your favorite side dishes.
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11 thoughts on “Easy Baked Crusted Tilapia”
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I need to try this one, it looks so good!
Oh, please do try it out. It was very delicious! Enjoy. 🙂
Mm…sounds good, Shanna! Please do make it and share. 🙂
Oh, typo there. I just meant that I often add hot liquid in some form to pesto pin a 1:1 ratio before adding it to dishes; reduce the calories by 50%. I love, love, love pesto but talk about dense in energy.
Pasta, chicken stock and lemon juice sound like good combination. 🙂
It doesn’t looked baked but crispy and fried… what great results. I can see you also trying this with pesto instead of mustard. Seems your family loves pesto as much as we do. 🙂
Hello, Shanna! Yes, we love pesto. Basil leaves are so expensive now a days. I plan on growing my own next year, so I can make a homemade one. I use it a lot in my cooking and how convenient that Costco sells a bottle of pesto. It’s ready for me to use. 🙂
I have a big pesto making session with a friend in the summer and then freeze it. She grows basil (I have been less successful in that area of gardening). Costco ABSOLUTELY sells the most basic (high quality ingredients, exactly what I would use) and tasty pesto on the market.
I try to avoid freezing anything as much as possible, but not a bad idea. Yes, I agree with you about Costco. I love their Basil Pesto. Its aroma is so intoxicating. It’s so packed with garlic and basil. Absolutely heavenly!
Agreed. Their pesto is amazing; so natural, high quality and fresh. 🙂 I think it out in 1:1 ratio with chicken stock, pasta water or lemon juice in a lot of ratios to cut down on the calories.