I really love the texture panko crumbs give coatings – I think it makes a huge difference in how crispy a coating gets! I love this fish and I serve it will mixed greens, lemon, and tartar sauce. It makes a very light and fresh lunch or dinner!


2/3 cup panko bread crumbs
1 tablespoon grated lemon zest
1 tablespoon extra-virgin olive oil, plus more for the pan
2 teaspoons dried basil
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
4 (5-ounce) tilapia fillets


Spread bread crumbs on a rimmed baking sheet and place into the oven. Preheat the oven to 425°F, toasting bread crumbs while the oven preheats. Timing will depend on the oven, but it should take about 5 to 6 minutes. Remove the baking sheet when bread crumbs are lightly golden, stirring once (watch carefully so crumbs don’t burn).

Meanwhile, stir together lemon zest, oil, basil, salt and pepper in a medium bowl. Stir in toasted bread crumbs and mix until evenly blended. Brush the baking sheet lightly with additional oil.

Pat fillets dry with paper towels. Coat both sides of fillets by pressing into crumb mixture in the bowl and then place them onto the oiled baking sheet. Press remaining crumbs on top of fillets. Bake until fish is opaque and flakes easily, about 15 minutes.

Nutritional Info – 4 servings
Per Serving:
Calories 220
Total fat 6g
Saturated fat 1.5g
Cholesterol 70mg
Sodium 380mg
Carbohydrates 10g
Dietary fiber 2 g
Protein 31g

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