May 22, 2012

Italian Panko-Crusted Tilapia with Creamy Dill Sauce

At least once a week, I serve my family fish for dinner.  While browsing the circulars, I saw that tilapia was on sale for $3.99 per pound, so I decided to add that to my dinner menu for the week.  Tilapia is a mild-flavored fish.  Because of its firm texture, you can grill it, pan-fry it, braise it, bake it, etc, and it holds together very well but is still very tender.

My family loves this dish.  It takes less than 30 minutes to make, it is healthy and it is delicious.  The crispy Panko coating is a perfect compliment to the delicate fish and the dill sauce is creamy and refreshing.

Serves 3
  • 1 lb tilapia fillets 
  • 1/2 c plain Panko bread crumbs 
  • 1 tbsp grated Parmesan cheese 
  • 1/2 tsp dried basil 
  • 1/4 tsp salt 
  • 1/4 tsp garlic powder 
  • 1/4 tsp onion powder 
  • 1/4 tsp paprika 
  • 1/8 tsp dried thyme 
  • 1/8 tsp dried sage 
  • 1/8 tsp dried marjoram 
  • 1/8 tsp dried rosemary 
  • Dash black pepper
Creamy Dill Sauce:
  • 1/2 c sour cream 
  • 1/4 c mayonnaise 
  • 1/4 tsp freshly squeezed lemon juice 
  • 1/4 tsp garlic powder 
  • 1 tbsp fresh dill, chopped 
  • Salt, to taste
  • Pepper, to taste 


Preheat the oven to 350 degrees.  

Combine the Panko bread crumbs, Parmesan cheese, basil, salt, garlic powder, onion powder, paprika, thyme, sage, marjoram and rosemary in a shallow bowl.  Season the tilapia with salt and pepper.  Dredge the tilapia on both sides with the Panko bread crumb mixture.  

Place the tilapia fillets on a lightly-greased baking sheet and bake for 15 to 20 minutes, or until the tilapia flakes easily.  

Meanwhile, make the creamy dill sauce.  In a small bowl, whisk together the sour cream, mayonnaise, lemon juice, garlic powder and dill.  Season with salt and pepper, to taste.  

Serve the tilapia with the creamy dill sauce.  


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