Ingredients:

  • 4 (approx. 150g / 5-6 oz each) Tilapia fillets, thawed and patted dry
  • 1 tsp Fine Sea Salt (divided)
  • ½ tsp Freshly Ground Black Pepper (divided)
  • ½ cup (60g) All-Purpose Flour
  • 2 large Eggs, whisked lightly
  • 1 cup (100g) Panko Breadcrumbs
  • ½ cup (50g) Freshly Grated Parmesan Cheese
  • 2 tbsp Olive Oil (or melted unsalted butter)
  • 1 tbsp Fresh Parsley, finely chopped
  • 1 tsp Dried Italian Herbs (or dried thyme)
  • ¼ tsp Garlic Powder
  • 1 Lemon, cut into wedges (for serving)

Instructions:

  1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper and lightly mist the paper with cooking spray or oil. Set up three shallow bowls in a production line: Bowl 1 with flour, Bowl 2 with whisked eggs, and Bowl 3 combining Panko, grated Parmesan, olive oil, parsley, Italian herbs, and garlic powder. Mix Bowl 3 thoroughly until the oil has slightly moistened the Panko.
  2. Pat the tilapia fillets completely dry using kitchen roll (this is crucial for a crisp crust). Season the dried fillets lightly on both sides with the remaining salt and pepper.
  3. Dip one fillet into the flour (Bowl 1), shaking off any excess. Transfer the floured fillet to the egg wash (Bowl 2), ensuring it is fully coated and letting any excess drip off. Immediately place the fillet into the Panko mixture (Bowl 3) and press the crust firmly onto both sides to ensure maximum adherence. Lay the crusted fillet onto the prepared baking sheet. Repeat for the remaining fillets, ensuring they do not touch.
  4. Place the baking sheet into the preheated oven. Bake for 12 to 15 minutes. The crust should be golden brown and crispy, and the fish should flake easily with a fork (internal temperature registers 63°C / 145°F). Remove from the oven and serve immediately with fresh lemon wedges.