Ingredients:

  • 4 (6 oz / 170g) tilapia fillets
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/2 cup (50g) Panko breadcrumbs
  • 2 tbsp (30g) unsalted butter, melted
  • 1 tbsp (15ml) fresh lemon juice
  • 3 cloves (9g) garlic, minced
  • 1/2 tsp (1g) paprika
  • 1/4 tsp (0.5g) dried oregano
  • 1 lemon, sliced into rounds
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Use paper towels to pat the tilapia fillets completely dry to ensure they roast rather than steam. Arrange them on the baking sheet and lightly brush each fillet with olive oil.
  3. In a small mixing bowl, whisk together the melted butter, lemon juice, minced garlic, paprika, and dried oregano. Stir in the Panko breadcrumbs until the mixture is evenly coated.
  4. Spoon a generous mound of the breadcrumb mixture onto the center of each fillet, pressing down gently with your fingers to adhere the topping.
  5. Place one lemon slice on top of each fillet for added moisture.
  6. Bake for 10–12 minutes until the topping is golden-brown and the fish flesh is opaque and flakes easily with a fork.