Lemony Crusted Tilapia


1 cup unsalted butter, melted

1/2 tsp garlic powder

4 tbsp freshly squeezed lemon juice

2 cup crushed lemon shortbread cookies

3 tsp dry mustard

3 tsp ground black pepper

1.5 tsp ground nutmeg

1 tsp ground ginger

1 tsp paprika

1 tbsp olive oil

4 Tilapia fillets rinsed and patted dry

thinly sliced lemons for garnish

Preheat your oven to 375

In a pie tin, combine melted butter, garlic powder and freshly squeezed lemon juice, then set aside.

In another pie tin, combine crushed cookies and the rest of the dry seasonings, then stir to mix well.

Gently coat each fillet with butter mixture and then with crumb mixture, taking care to coat with as much crumbs as possible.

Heat olive oil over high heat in a non-stick, fry pan.

Add fish and pour remaining lemon butter mixture over and around, then add remaining crumb coating on the fish.

Heat on high until the bottom side turns golden brown and the butter starts to brown, about 2 to 4 minutes.

Careful not to burn the butter or the fish.

When the bottom side is golden brown, turn fillets over and put pan into oven.

Top fish with sliced lemons to brown as well.

Bake until the fish breaks apart easily with a fork, for 10 12 minutes.

Remove from the oven and serve. Enjoy!
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