Ingredients:

  • 4 (6 oz / 170g) tilapia fillets
  • 1/4 cup (60g) mayonnaise
  • 1 tsp (5ml) Dijon mustard
  • 1/2 tsp (2.5ml) lemon juice
  • 1 cup (60g) Panko breadcrumbs
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/2 tsp (2.5g) garlic powder
  • 1/2 tsp (2.5g) paprika
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.5g) black pepper
  • 1 tbsp (15ml) melted butter

Instructions:

  1. Preheat oven to 400°F (200°C) and place a wire rack atop a baking sheet.
  2. Pat the tilapia fillets completely dry with paper towels to ensure the crust adheres.
  3. In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth.
  4. In a second bowl, combine Panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, pepper, and melted butter. Stir until the crumbs are evenly moistened.
  5. Brush a thin, even layer of the mayonnaise mixture over the top and sides of each tilapia fillet.
  6. Press the coated fish firmly into the Panko mixture, pushing the crumbs in to ensure a thick crust.
  7. Place fillets on the wire rack and bake for 12–15 minutes until the crust is mahogany-colored and the fish flakes easily with a fork.