Not that many people probably remember, but, this is very similar to a recipe I posted a while back for Tilapia Oreganata, but I had to post this. It's just too tasty and too simple not to share. The topping is zesty and crunchy and goes perfectly with an easy lemon aioli.
Baked Lemon Breadcrumb Tilapia
Created by Jenn's Food Journey
1/2 cup panko breadcrumbs
1 Tablespoon plain, unseasoned breadcrumbs
zest and juice of 1 lemon
1 spring fresh rosemary, finely chopped
1 garlic clove, finely minced
salt and pepper
1 teaspoon olive oil
2 tilapia fillets
Preheat oven to 375 degrees F. Spray a baking sheet with non-stick cooking spray. Rinse the tilapia and pat dry. Place in prepared baking dish. In a bowl, mix together the panko, unseasoned breadcrumbs, lemon zest, rosemary and garlic until well combined. Toss in 1/2 the lemon juice and. Season with salt and pepper. Drizzle remaining juice over the tilapia and top with breadcrumb mixture. Drizzle with olive oil. Bake for 15-18 minutes or until the fish flakes easily with a fork. Serve with tartar sauce or lemon aioli if desired. Enjoy!
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