Panko-crusted Baked Fish

This is a low-effort kind of recipe, but it produces delicious, flaky fish and was well-received by several family members that sometimes don't like fish. The recipe will work with any white-fleshed fish. I used tilapia, but catfish, flounder, crappie, or even halibut or cod would work just as well. Accompany it with fresh vegetables (I used sweet corn and zucchini) for a fast, light meal that tastes wonderful.


Panko-crusted Baked Fish

1 lb tilapia filets, thawed (this should be 4-5 small filets for individual servings. If you're using larger filets, separate them into 4-5 portions)
1 tsp lemon juice for each portion
3 tbsp unsalted sweet cream butter
1 cup panko bread crumbs
1 1/2 tbsp parsley flakes
Salt
Pepper
Optional: 1/4 cup grated parmesan


Preheat oven to 400F. 

Melt the butter in a small bowl, then add the panko crumbs and parsley. If you want to use the optional parmesan, mix that in here too. Stir thoroughly so that all the panko gets buttered.

Cover a baking sheet with tin foil and lay out the filets on the sheet. Rub 1/2 tsp lemon juice into each portion, then season with salt and pepper to taste. Turn the filets over, and repeat with another 1/2 teaspoon lemon juice, salt and pepper on the other side.

Press the panko crumbs into a layer on top of the fish filets, patting it down to form a crust. Place the baking sheet in the oven and bake for 12-15 minutes, or until the fish is cooked through and the panko crumbs have turned light golden. Serve immediately.

Serves: 4