Sarah's Tilapia

Ready in 45 minutes
39 review(s) averaging 4.5. 97% would make again

Top-ranked recipe named "Sarah's Tilapia"

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OK, here it is! My FIRST recipe post to the site, This recipe was given to me by my mom, I have NO idea where she got it, but it is just awesome, simple to make, and it is the ONLY fish my picky, picky 11 year old daughter will eat, she loves it! She actually BEGS me to make it.

"Enjoyed it very much! My 18 month old daughter loved it too. I don't use non stick cookware so I needed to move the filets just slightly every so often to keep them from sticking but it worked just fine. Also, I purchased 2 3.5 ounce boxes of planko but found that one box would have been pleanty. This will definatly be at our dinner table again. "


Are you making this? 
4 tablespoons hellman's Dijonnaise mustard; (or 2 Tbsp each of Mayo and Dijon mustard)
3/4 cup panko; (japanese bread crumbs found in ethnic section of most grocery s
1/4 teaspoon Salt
1/4 teaspoon Black pepper
1 tablespoon fresh parsley; finely minced, (or parsley flakes if lazy like me most nights! works fine)
4 6-oz fillets tilapia fillets; (up tp 8 ounces each)
4 lemon; wedged
3 tablespoons Vegetable oil

Original recipe makes 4



1Heat oil in large non-stick skillet over med. heat.

2Combine mayo and mustard in small dish ( if not using Dijonnaise).

3Combine next 4 ingred. on a plate and mix well.

4Brush thin coating of mustard mayo combo on to both sides of each fish fillet. (about 1 Tbsp for each fillet).

5Press each coated fillet into Panko crumb mixture, (both sides) coating well. Press more crumbs into any bare areas. Saute fillets in hot oil until lightly browned, (about 3 to 4 min) Turn and saute other side until lightly browned and fish is opaque ( about 4 to 5 min).

6Serve with lemon wedges.


| 20 min | 10 min prep |

You can also use reg. breadcrumbs. for more flavor add dried parsley and dried dill. Bake in a 400-degree oven for 15 minutes on a foil-lined pan for lighter fare.


Added on
Award Medal


Put the Parm on the top w/ some garnish!



Calories Per Serving: 411 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Easy to make. The family loves it!
mariaip 1 year ago

OMG, So delicious! Will be making this again
shannon321 1 year ago

Ok... Def need to add 'flouring' to the directions before coating with mustard.
missdanabee 1 year ago

mogriff1 1 year ago

susiib 2 years ago

Love this recipe. My wife asks for it on a regular basis. Very tasty and easy to put together. Thanks!
Fireguy830 2 years ago

kcrooks 2 years ago

I mixed an egg with the mustard sauce and the crumbs stuck fine, but I could not taste the mustard.
AESG 2 years ago

Very flavorful! Hubby and I enjoyed it!
mogriff1 2 years ago

whoa! very nice flavor!! I might need to agree with another poster who said a small amount of flour is necessary. dry-wet-dry! I added egg to the dijonaisse and cooked in olive oil and butter and it turned out excellent. cook until CRISP!!
tresstylez 2 years ago

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