Guest-Worthy Tilapia with Herbed Panko Topping


It’s been a little while.  A few weeks ago, I caught the really gnarly crud going around Seattle and was down for the count.  Then I healed up to about 90% and it was off to Coachella for four days of nearly unbearable heat, lots of great shows, and camping with dear friends.  Needless to say, I haven’t been in the kitchen much lately and therefore haven’t been posting.  But spring has definitely sprung and sown seeds have turned into seedlings with real sets of leaves, ready to be transplanted outside soon.  Things are warming up around here and with the arrival of spring comes my love of light, easy dinners in anticipation of a garden in full bloom and more vitamin D.

This tilapia is very simply prepared and makes your mouth sing at first bite.  Fresh thyme and parsley are a must here.  If you don’t have tilapia available, any white fish with semi-firm flesh will be just as delicious.  You can also substitute regular bread crumbs, or run some day-old bread through a food processor, if you don’t have panko available.

For 4 servings:

5 ounces of panko or other breadcrumbs
1/2 stick unsalted butter
4 tilapia fillets
1 lemon, zested and juiced
1 Tbsp fresh thyme leaves
3 cloves of garlic, peeled and lightly smashed
1 cup fresh parsley leaves, roughly chopped
Salt and pepper
Preheat oven to 350 degrees

In a small saucepan, melt the butter with the smashed garlic cloves.  When butter begins to bubble, turn off heat and allow to sit for a few minutes.  Remove garlic from butter and add panko, parsley and a bit of salt and pepper.  Stir until all the butter has been absorbed.

In a small bowl, combine lemon zest, lemon juice and thyme.

Season fillets on both sides with salt and pepper.

Place fillets on a non-stick, oven safe dish (or spray with nonstick cooking spray).

Spread lemon and thyme mixture over fillets with a spoon.

Top fillets with even amounts of panko mixture; you want each fillet to be well-covered.

Bake for 12-15 minutes until panko is golden brown and fish is cooked through.

Serve with a crisp white wine, preferably al fresco.  Viva spring!!




About sunnydiaz View all posts by sunnydiaz

4 responses to “Guest-Worthy Tilapia with Herbed Panko Topping

  • Phillykilly

    I have been drinking lots of Sauvignon Blanc recently and been very happy with it. I think it would be perfect with this dish.

    • SunnyD

      I think you’re right. What are some of your favorites lately? I’m always on the lookout for good, crisp white wines…anything that goes well with oysters on the half shell. Cheers!

      • Phillykilly

        Lately in an attempt at frugality I’ve been drinking SB’s from New Zealand. My understanding is that because their nights are so cold, their wine gets that grapefruity acid. I think most is from the South Island. My experience has been that often it’s on sale for 8/9$, maybe people prefer the French traditional SB’s.
        I still wonder how the Kiwi’s managed to get their wine to taste like Kiwi fruit. It must have something to do with sheep, rugby players and cold lonely nights. Cheap, easy wine with a hint of buggery. What’s not to love.

        • SunnyD

          Ahhh, the land of Bret and Jemaine. I have a feeling New Zealand is underrated for all kinds of things, wine included. Next year we’re going to try to an itinerary that includes NZ, Tahiti, Easter Island and Chile. Love Chilean wines, and all that seafood is calling my name.

I love hearing from you:

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: