I’m not a big fan of seafood, so we don’t eat it very often. And the only fish I like is Tilapia (probably because it doesn’t taste very fishy). So when I find recipes that are for salmon or other fish, I usually try it with tilapia instead.
And that’s precisely what I did with this recipe. Initially, the Dijon-herb recipe called for salmon as the fish to use, but I subbed in tilapia. I also realized that, since tilapia is not as thick of a fish as salmon usually is, I had to adjust my cooking times a bit.
If you are a fan of salmon, then make the recipe just as I have it, only adding a few more minutes to your baking time to allow the fish to cook all the way through.
The trick to this recipe is adding the crumb topping to the fish in the last few minutes, so it doesn’t burn while the fish cooks. Adding it after also allows you to get the topping to your desired doneness without worrying about how done the fish is.
Start by preheating your oven to 450 and lining a baking sheet with a piece of parchment paper. Arrange the fish on the paper and sprinkle with salt and pepper. Bake the fish for about 8-10 minutes, depending on the thickness of the filets.
In a small bowl, combine the panko, parsley, oil, thyme, and Dijon mustard.
Remove the fish from the oven and switch it to the broiler setting. Spoon the panko mixture over the fish and broil for about 1-2 minutes, until the topping is browned.
While the fish is under the broiler, stir together the yogurt, dill, milk, and vinegar. Serve the yogurt sauce over the fish or on the side.
- 2 tilapia fillets
- Salt & Pepper
- 1/4 cup panko
- 1 tbsp parsley
- 1 tbsp oil
- 2 tsp thyme
- 1 tsp Dijon mustard
- 2 tbsp Greek yogurt
- 2 tsp dill
- 1 1/2 tsp milk
- 1 tsp red wine vinegar
- Preheat oven to 450
- Line a baking sheet with parchment paper and place the fish on the pan
- Sprinkle the fish with salt and pepper
- Bake for about 8-10 minutes or until fish is done
- Set oven to broiler
- In a small bowl combine panko, parsley, oil, thyme, and Dijon
- Spoon panko mixture over the fish
- Broil for 1-2 minutes, until topping is browned
- Meanwhile, mix the yogurt, dill, milk, and vinegar together
- Serve fish with yogurt mixture on top or on the side