Herb Crusted Tilapia

Tilapia topped with a fresh herb, garlic, Parmesan and gluten-free panko crust, finished with lemon.

Ingredients

• 2½ lbs Tilapia Filet
• ½ cup Fresh Italian Parsley Minced
• 2 Tbsp Fresh Rosemary Minced
• ½ cup Fresh Cilantro Minced
• ¼ cup Fresh Dill Minced
• 2 Garlic Cloves Minced
• ½ cup Gluten-Free Panko Bread Crumbs
• ¼ cup Grated Parmesan Cheese
• 1 Tbsp Lemon Juice Plus Extra for Post Baking
• ¼ cup Plus 2 Tbsp Extra Virgin Olive Oil Plus Extra for Fish
• ½ tsp Kosher Salt Plus Extra for Seasoning
• ½ tsp Coarse Ground Black Pepper Plus Extra for Seasoning

Method

1. MAKE THE CRUST: Preheat the oven to 400°F. Mix the parsley, rosemary, cilantro, dill, garlic, panko, Parmesan, 1 Tbsp lemon juice, ¼ cup plus 2 Tbsp olive oil, ½ tsp salt and ½ tsp pepper until combined.
2. PREPARE THE FISH: Coat two sheet pans with nonstick cooking spray. Arrange the tilapia with space between the fillets. Season both sides with additional salt and pepper.
3. TOP: Drizzle additional olive oil over the fish. Divide the herb crust evenly among the fillets and gently press it over their tops.
4. BAKE AND FINISH: Bake on the middle rack for about 10–12 minutes, until the thickest part of the fish reaches 145°F. Finish with additional fresh lemon juice.