Create a bistro-quality dish at home by turning Waterfront Bistro frozen Tilapia filets into a extraordinary weeknight meal that is sure to impress the family, a date or dinner guests.
Total cook time
- 2 (4 oz.) Waterfront Bistro Tilapia fillets, boneless & skinless
- 2 large eggs, beaten
- ½ cup all-purpose flour
- 4 tablespoons butter, divided
- 1 cup Italian style panko breadcrumbs
- 5 cups Spring Mix Salad
- ½ cup grape tomatoes, halved
- ½ lemon juiced
Thaw tilapia per package instructions.
Preheat oven to 400°F.
Add 1 tablespoon of water to the beaten eggs and mix.
Transfer eggs to a shallow bowl. Place flour on a plate.
In a medium nonstick sauté pan over medium high heat, melt 2 tablespoons butter.
Add panko and toast crumbs, stirring constantly, about 4 – 5 minutes.
Transfer to a plate to cool.
Season fish with salt and black pepper.
Dip each fish fillet in flour, shaking off excess.
Dip fish into the eggs, and then into the breadcrumbs. Gently press breadcrumbs on to the fish.
Place fish on a baking sheet sprayed with non-stick cooking oil.
Bake for 15 – 20 minutes.
In a medium bowl, toss the salad and tomatoes with lemon juice and the remaining 2 tablespoons butter, melted.
Season with salt and black pepper to taste.
Plate fish and top with salad.
Step 16 :: Helpful Hints
Cook until fish flakes easily when tested with a fork, and internal temperature reaches at least 145 degrees F.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.