Baked Tilapia with Garlic-Thyme Crust
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I made this a few days after Easter as a simple main to serve with the leftover veggie side dishes I made. It was quick, simple and tasty!
I wanted to use Panko, but I was out, so I used regular breadcrumbs. I think the Panko would have added a welcome crunch to this dish. But it gets major points for being quick and easy. Yet another great use for that giant bag of tilapia I have hanging out in the freezer!
Baked Tilapia with Garlic-Thyme Crust
Big Flavors from a Tiny Kitchen – Ashley Covelli
4 boneless tilapia fillets
1/3 cup unseasoned bread crumbs (regular or Panko)*
1 teaspoon fresh thyme (leaves stripped from the stems)
1 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 teaspoons low fat mayonnaise
Preheat oven to 400°F. Line a sheet pan with a baking rack and spray lightly with oil or non-stick cooking spray.
Pat the tilapia fillets dry. On a plate, mix together bread crumbs, thyme, garlic powder, red pepper flakes, salt and pepper.
Spread 1/2 teaspoon of mayonnaise on one side of each piece of tilapia. Invert each piece onto the breadcrumb mixture, press firmly, and place on the prepared baking rack, breadcrumb-side up. Repeat with remaining fillets.
Bake for 15-20 minutes, until the fish flakes easily with a fork.
*Optional: use Gluten Free
Big Flavors Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
