Panko-Parmesan Crusted Tilapia Fillets with Tomato Basil Relish

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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, July 2011


6 plum tomatoes, diced
2 garlic cloves, minced
3 T. chopped fresh basil, divided
1 T. extra-virgin olive oil
2 t. balsamic vinegar
½ t. salt, divided
¼ t. freshly ground pepper, divided
Olive oil cooking spray, as needed
½ cup all-purpose flour
¼ cup egg substitute
1 lb. tilapia fillets
2/3 cup panko
3 T. grated Parmesan cheese
1 t. lemon pepper
½ t. garlic powder


Preheat oven to 475°F. Prepare relish: Combine tomatoes, garlic, 2 T. basil, olive oil, balsamic vinegar, ¼ t. salt and 1/8 t. pepper; let stand for 30 minutes. Set wire rack on baking sheet; coat with olive oil cooking spray. Place flour in shallow dish. In another dish, combine egg substitute and remaining salt and pepper. In another shallow bowl or pie plate, combine panko, Parmesan, remaining basil, lemon pepper and garlic powder. One at a time, dredge tilapia fillets in flour, dip in egg substitute, then dredge in breadcrumb mixture, coating both sides evenly. Arrange fish on rack. Coat evenly with cooking spray on all sides. Bake at 475°F for 7-9 minutes. Turn fillets over; bake an additional 7-9 minutes or until golden and cooked through. Serve with relish.


4 servings (4 oz. tilapia and ¼ cup relish)


Chef & Child, Main Dish, Seafood

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