A delightful and easy-to-make tilapia recipe with a crispy herb crust, perfect for a quick and delicious meal.
Heat the olive oil in a non-stick skillet over medium heat.
Ensure the oil is hot enough by testing with a small breadcrumb; it should sizzle immediately.
In a mixing bowl, combine the mayonnaise and Dijon mustard until smooth.
Mix thoroughly to ensure an even coating for the fish.
On a plate, mix the panko breadcrumbs, salt, black pepper, and chopped parsley.
Use your hands to evenly distribute the herbs and seasoning in the breadcrumbs.
Brush a thin layer of the mayonnaise mixture onto both sides of each tilapia fillet.
Apply the coating evenly for a consistent crust.
Press each coated fillet into the breadcrumb mixture, ensuring both sides are well-coated.
Gently press the breadcrumbs onto the fillet to help them adhere better.
Place the fillets in the hot skillet and cook until golden brown on one side, about 4 minutes.
Avoid overcrowding the skillet to ensure even cooking.
Flip the fillets and cook the other side until golden brown and the fish is opaque, about 4 minutes.
Use a spatula to carefully flip the fillets to prevent breaking.
Serve the tilapia fillets with lemon wedges on the side.
Garnish with extra parsley for a fresh touch.
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