I ended up with my first box of lemon pepper panko crumbs sort of by mistake. I was looking for regular, seasoned panko, but there weren’t any containers on the shelf at my store. They were wiped out from the week’s sale, and the only option left was a lemon pepper flavor. They turned out to be super flavorful and crunchy, and I almost always have them on hand now. They make for quick and easy meals because they’re so highly seasoned that you hardly need to do anything except sprinkle these on top of a protein, bake it, and eat.
I’m just going to go ahead and call this a “dinner idea” because I’m not sure it even qualifies a recipe. The measurements are based on the amount of fish that I had, so feel free to adjust accordingly. Just spread a thin coating of mustard on each piece of fish and make sure you have enough panko to completely cover the mustard.
This is fast, easy, and totally adaptable to whatever you have around. Tilapia was on sale this week, so that’s what I went with. This would work just as well with pretty much any fish: salmon, cod, flounder…fresh or frozen…whatever. Or, for non-fish fans, this would also work deliciously with chicken tenders.
- 1 lb. tilapia filets
- 1 T. + 1 tsp. Dijon mustard
- 1 tsp. kosher salt
- ⅓ cup lemon pepper panko crumbs
- 2 tsp. extra-virgin olive oil
- Preheat oven to 350 degrees F. Spray a baking dish with non-stick cooking spray.
- Pat the tilapia filets with paper towels to dry, and place them in the baking dish.
- Spread about 1 tsp. Dijon mustard onto each of the filets. Sprinkle each with ¼ tsp. kosher salt to season.
- Mix the panko crumbs and olive oil together in a small bowl. Spread the crumbs evenly over each of the tilapia pieces, and push down gently so they stick to the mustard.
- Bake for approximately 35 minutes until fish is cooked through and golden brown on top.
Loosely based on Ina’s panko-crusted salmon.