To make panko crusted tilapia, all you need is three dishes: one loaded up with flour, one with whisked egg, and another with panko. Dunk the filets into every one, covering admirably, and afterward place in a container with olive oil! Broil delicately until brilliant dark colored on each side.
I had this for lunch alongside the simmered asparagus. To cook the asparagus, basically line a heating sheet with foil, place the asparagus on the sheet and sprinkle with olive oil and parmesan. Spot in a preheated stove around 400 degrees for ten minutes. Yum!
Tilapia tastes incredible secured with a fresh panko covering and seared in olive oil. Present with regular crisp veggies and a grain, for example, couscous or rice. You likely have no less than four out of five of the fixings available as of now!
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Ingredients
- 4 tilapia filets
- 1/4 cup all-purpose flour
- 1 large egg
- 1 cup Panko breadcrumbs
- 2 Tbsp olive oil
Instructions
- Pat the fish dry with a paper towel. Set aside.
- Set three dishes side by side on the counter. Fill one with the flour, another with the egg (whisked + splash of water) and the third with the panko breadcrumbs.
- Visit bit.ly/2D7yfQv for full instructions.
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