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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
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Panko is a Japanese bread crumb, coarser than regular breadcrumbs. It makes a delicious crunchy coating for baked tilapia that is lightly seasoned with butter and lemon. Ingredients:
6 tilapia fillets, rinsed & patted dry |
1/2 cup melted margarine |
1/4 teaspoon garlic powder |
2 tablespoons lemon juice |
1 cup unseasoned panko breadcrumbs |
1/2 teaspoon old bay seasoning |
lemon wedge |
Directions:
1. Heat oven to 375%. Spray a baking pan lightly with cooking oil.
2. In a shallow dish, combine melted margarine, garlic powder, and lemon juice. In a separate shallow dish, combine panko and Old Bay seasoning.
3. Dip each filet in butter mixture, then roll well in the panko mixture. Place filets in a single layer onto prepared pan.
4. Press any remaining panko mixture onto tops of filets.
5. Bake 12-14 minutes, until flaky. Serve with lemon wedges.
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