Monday, August 3, 2009

Oven-Baked Tilapia

Besides being good for you and yummy, fish is a terrific weeknight supper option because it comes together so quickly. Work is crazy right now, so we may be having a lot of fish over the next few weeks. We like tilapia because of it's mild flavor and inexpensive cost (usually between $5 and $6 per pound. For the two of us, I bought 2 fillets, which weighed a little over a half pound. Panko (Japanese breadcrumbs) form a crunchy exterior, without frying. (If you haven't tried panko yet, you must! I promise.) Easy RĂ©moulade is a tasty accompaniment for the fish. We also had Roasted Sweet Potatoes, Yukon Gold Potatoes, and Onions and Stuffed Tomatoes. All in all, an easy, delicious meal that was ready in about 40 minutes. Enjoy!

Oven-Baked Tilapia
2 tilapia fillets
2 tsp. country-style Dijon mustard
Olive oil

1. Rub one side of each fillet with Dijon mustard; sprinkle with panko until thoroughly covered. Place fillets, panko side down, on an aluminum foil-lined baking sheet drizzled with olive oil. Sprinkle additional panko over top of fillets, and sprinkle with pepper. Coat tops of fillets with cooking spray.
2. Bake at 425° for 6 minutes or until fish flakes with a fork.

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