Panko Encrusted TilapiaPosted: February 25, 2009
WOW what a great Ash Wednesday/Lenten/fish meal. We were growing tired of our usual tilapia meals and I wanted something new. So, after much searching, I found this recipe from Martha Stewart. Hers calls for cutting the tilapia in strips for fish sticks, but I kept ours whole and baked it a bit longer. This was surprisingly good as I dont like Old Bay Seasoning. It was lighter than I thought and baked up great. I did bake mine on a rack to keep the bottom from getting soggy..it made the entire piece nice and crispy!!
I did serve it with a lemon aioli (thinned out to keep it light and refreshing), but she used an herb dipping sauce. I included the entire recipe from Martha for you to enjoy.
I served it with rice, steamed veggies, and a salad.
1 large egg, lightly beaten
coarse salt and ground pepper
2 cups panko
1 tablespoon Old Bay Seasoning
2 tablespoons olive oil
1 1/2 pounds tilapia fillets, cut into wide strips (see note, above)
1/2 cup light mayonnaise
1/4 cup fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 teaspoons prepared white horseradish
Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside.
Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.
Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.