Oven-Baked Old Bay Crusted Tilapia

image7

I have really been in the mood for some seafood lately. So this past week at the grocery store instead of my usual chicken breast bulk-buy, I purchased tilapia filets. Thank you, Wegmans :). Tilapia is one of my favorite flaky fishes. It has a great mild flavor and perfectly pairs itself with whatever seasoning you throw its way. This time I was thinking a simple seasoning like our MD stand-by, Old Bay. I wanted it to have a great crunchy crust but I wanted to keep it healthy (aka not fried). So I decided to mix up the usual panko breading with some super crunchy crushed up potato chips {can’t go wrong there!}. The result was just what I was looking for. Crunchy &¬†crisp on the outside and tender, flaky white fish on the inside. Perfecto! I served this over roasted asparagus and was quite pleased with the combination & I happen to think you will be too!

image

image1

image2

image3

image4

image5

image6

image8

image9

Oven-Baked Old Bay Crusted Tilapia

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serving Size: 2

Ingredients

1/3 cup panko bread crumbs
1/3 cup potato chips, crushed
1 teaspoon Montreal Steak Seasoning
1 teaspoon Old Bay Seasoning
2 tbsp low-fat mayo
1 tbsp brown mustard
2 tilapia filets

Instructions

  1. Begin by pre-heating oven to 375 degrees.
  2. Mix all dry ingredients in a small bowl and mayo & mustard in separate bowl.
  3. Prepare baking sheet with foil and non-stick cooking spray.
  4. Evenly spread mayo mixture on top tilapia filets, season with salt & pepper and top with panko crumb mixture.
  5. Bake 10-12 minutes, or until bread crumbs are browned and fish sides are white and flaky.
https://thedailydeelight.com/2013/02/oven-baked-old-bay-crusted-tilapia.html

1 thought on “Oven-Baked Old Bay Crusted Tilapia

  1. Joseph49 says:

    Sounds great I bought some potato chips with old bay seasoning they are not good but was thinking they would work for crust on fish didn’t think of how to get them to stick thanks for the idea

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.