Hi all, It’s Courtney from Love Hope Faith Photography here again! Welcome to a post about a super simple yummy recipe that takes all of 30 minutes from start to finish! This Sweet Panko Crusted Tilapia recipe is perfect for these sunny summer days when you just don’t want to be in the kitchen. My preferred cooking style is one of simplicity. I don’t mind cooking at all, but I definitely am not one to enjoy being in the kitchen for hours! The easier and simpler it is, the better!
I love this tilapia recipe that I came up with for that exact reason. It’s super simple, healthy, and is so yummy that it has become one of my husband’s favorite meals. So without further ado….
Sweet Panko Crusted Tilapia
- 3 Tilapia fillets- thawed if frozen
- ¾ cup Mae Ploy Sweet Chili Sauce *
- 1 ½ cup Panko
- 1 cup Minute brown rice or whatever rice you so choose
- 1 can of black beans
- Lemon Pepper seasoning
- Preheat your oven to 425 degrees. Begin cooking your rice according to package directions. Cover a baking pan with aluminum foil. Get out two shallow dishes. Pour the sweet chili sauce in one and the panko along with the lemon pepper seasoning in the other. Coat your tilapia fillet first in the sweet chili sauce and then transfer it into the panko dish. Coat both sides with panko and press down firmly so the panko sticks. Transfer each fillet onto the aluminum pan. Place in oven for roughly 15-25 minutes depending on size of fish. Once rice is finished cooking, pour the black beans with some more of the sweet chili sauce into pot and turn the burner on low. Serve with rice and beans on bottom and tilapia on top!