Sometimes fish can be really bland, and if you aren’t sure how long to cook it, it comes out either mushy (not cooked long enough) or chewy (cooked too long). It’s really a fine line. And even if the texture comes out perfect, the fish may not be seasoned well or given much flavor.
Well…this recipe is definitely full of flavor. The outside gets nice and crispy while the inside is tender and flaky. The dijon does a good job of keeping the seasoning on the fish, but it also adds a lot to the flavor. I’m learning that any recipe with dijon in it is probably gonna be a good one. And I don’t even like mustard!
One word about the recipe: I’m going to post the exact same recipe that I used, but be aware, it makes WAY more topping than you need. You could probably cut the ingredients by half and still have enough for 4 filets. I ended up throwing away a ton of the panko/breadcrumb/seasoning mixture, and I felt like it was such a waste. I hate throwing away food! This is a really delicious recipe, but unless you have giant filets or are making a larger number, I would definitely cut back on the ingredients.
And, if you think that potato looks awesome, I posted that recipe yesterday! Check it out: Crash Hot Potatoes.
- 4 tilapia fillets
- 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
- Dash pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Heat oven to 400° F. 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.
- Combine the panko and fine bread crumbs, paprika, parsley, pepper, onion powder, and salt. 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.
Source: Southern Food