Panko and Italian Herb Crusted Tilapia

Helloooooo friends!! I've been trying to get this post up all week, but was feeling terrible the last couple of days. At first I thought it was a cold (Spring colds are the worst), and J was convinced it was allergies. But you see, I've never had an allergy to anything my entire life. Never, ever. So, I told him, "I don't have any allergies." And as I kept sneezing and sniffling he looks over at me and says, "Good thing you don't have allergies." Isn't he hilarious y'all? I tried to deny it, and kept taking meds for a cold, but nothing was helping.

 

Then yesterday at work, a co-worker told me about an allergy med that is the only one that works for him. It seems that after 7 years living in Austin, at almost 33 years old, I have developed allergies. Awesome. Not really, but hey...at least I took the proper meds and am starting to feel human again, right?? And now I can share this awesome recipe with you!!

 

 

The worst part about this allergy attack was not the stuffy nose or the cough, but I literally couldn't taste anything for two days. For a foodie, that is torture!! Thankfully this yummy, crispy fish was on the menu before my tastebuds went dead. The recipe originally called for the fish to be pan-fried in butter. A good bit of butter. I opted, instead, to bake it. Much healthier alternative. I'm sure the butter version was delicious, but J may have strangled me if I'd done that!

Panko and Italian Herb-Crusted Perch Filets

As seen on La Bella Vita Cucina

Ingredients

• 4 tilapia fillets
• 1-1/2 cups panko bread crumbs
• 1/2 cup flour
• 1 tsp lemon pepper seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 2 Tbsp freshly grated Parmesan cheese
• 1/2 tsp salt
• 1 tsp paprika
• 1/4 tsp lemon zest
• 2 jumbo eggs
• Lemon wedges, tartar sauce and/or garlic butter sauce

 

Preparation

1. Pre-heat your oven to 400 degrees, line a baking sheet with foil and spray with cooking spray.
2. In a medium bowl, combine panko, flour, seasonings, cheese, and lemon zest.
3. In another bowl, beat the eggs.
4. Take each fillet and dip in the egg, then into the panko mixture. Then do it again...dip in the egg, dip in the panko mixture.
5. Place the fillets on the prepared baking sheet and bake about 10 minutes, or until golden brown and cooked through.
6. Serve with lemon wedges and your favorite tartar sauce or garlic butter sauce.