Baked breaded tilapia makes a deliciously simple meal and is better for your waistline than fried fish. Here's how to make it.
This baked breaded tilapia recipe is easy to make, but the seasonings in the breadcrumbs and the little dash of dijon mustard used to 'glue' them on makes it taste absolutely wonderful.
The recipe calls for panko breadcrumbs. If you have never used them before, you are in for a treat!
Panko breadcrumbs are Japanese in origin and made from white bread without the crusts. They are very light and airy, so they don't tend to soak up as much grease as other types of breadcrumbs. This means that they stay nice and crispy for a lot longer than regular crumbs!
Most stores stock panko breadcrumbs these days as they have become so popular, but if you can't get any, just use regular or toasted breadcrumbs in their place. Alternatively, you can replace them with something that has a similar texture - crushed melba toast works well.
Homemade sauce to go with your breaded baked tilapia
Although this dish is great served just as it is, you might want to make a sauce to go with it.
A white (or béchamel) sauce is a good option and can really elevate the fish fillets in this recipe to a meal that's good enough to serve at a dinner party!
Here is a basic recipe to try, which makes around 1 cup of béchamel sauce:
- In a heavy-bottomed pan, melt the butter and stir in the flour. Cook, stirring constantly, for 2 minutes until bubbly (be sure not to let it burn).
- Slowly add the hot milk, stirring constantly, and bring to a boil.
- Season to taste, then lower the heat and cook for a few more minutes.
- Your sauce is now ready to serve!