Crispy Dijon Talapia

Panko, a Japanese breading, makes this a nice and crispy recipe ready in no time. The dijon, lemon and cheese adds a zest to a mild fish.

Category: Main Dish

Cuisine: American

☆☆☆☆☆

2 reviews 
Ready in 30 minutes
by claudegbeaudoin

Ingredients

4 fillets Talapia (or any other white fish)

1 cup Panko breading

1/2 cup Parmesan grated

1/2 cup Asiago grated

1 tablespoon Lemon Zest grated

1 teaspoon Black pepper

1 teaspoon Dried parsley

1/3 teaspoon Ground ginger

4 tablespoons Dijon mustard

2 teaspoons Evaporated milk


Directions

- Combine dijon and evaporated milk in a small mixing bowl. - Combine all other ingredients in a separate mixing bowl and spread in a plate. - Pat dry fish with paper towel. - Using a basting brush, cover both side of fish and coat with panko crumb mixture. - Place on cooling rack for a few minutes to dry. - Pre-heat oven to 450F (230C). - Place cooling rack on cooking sheet and bake for 10 - 12 minutes until breading begins to brown.

Reviews

☆☆☆☆

Easy to put together & tasty. I squeezed a little lemon on mine. I don’t own a drying rack, so we used the broiling pan.

erin4miles
☆☆☆☆☆

I was able to turn out a decent fish supper for my wife and I. I was worried as the only Dijon mustard we had was made with horseradish. Stayed the course and it came out fine.

zapper59

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