Wednesday, December 9, 2009

Panko crusted fish

Following along with our Japanese theme, I cooked tilapia fillets encrusted with panko bread crumbs. They are much lighter and fluffier than other bread crumbs, giving the fish a delightfully crisp coating that easily flakes apart along with the fish.

Panko Crusted Fish
1 lb tilapia fillets
1/2 c butter, melted
1 clove of garlic, crushed
1 T lemon juice

1 c panko
1 t Old Bay seasoning, optional

Lemon wedges

Melt the butter in a shallow dish with the crushed garlic; add the lemon juice. On a plate, mix the panko with the seasoning. Dip each piece of fish into the butter and dredge with the panko mixture. Place fillets onto an oiled baking sheet in a single layer. Add any remaining panko to the tops of the fillets. Bake for 13 to 15 minutes and serve with lemon.

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