Pamesan, Panko Crusted Tilapia w/DiDi's Chutney

Diane Hopson Smith


My friend; Didi Dalaba here on JAP makes the BEST Peach/Mango/Jalapeno Chutney (canning recipe) you've ever tasted! I went looking for a recipe for fish just so I could use her Chutney recipe (other than just eating it out of the jar). It was absolutely outstanding on this Tilapia!

This recipe was inspired from a recipe on "Sweet Chef" blogg. I adjusted the spices to my liking and added parmesan cheese.

I've added salt to the ingredients, if you are watching your salt intake, just omit the salt.

Hope you enjoy!! And, look up Didi's Chutney, it is awesome!!

My photo

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2 or 3


15 Min


15 Min


Stove Top


2 Tbsp
olive oil, extra virgin
2 or 3
tilapia fillets, rinse and pat dry
1/2 c
butter, melted (if watching salt, use unsalted butter)
2 Tbsp
fresh squeezed lemon juice
1/4 tsp
garlic powder
1 c
panko bread crumbs, plain
3/4 c
parmesan cheese
1 tsp
ground black pepper
1/2 tsp
salt, optional (if watching salt, don't add)
1 1/2 tsp
dry mustard
3/4 tsp
1/2 tsp
ginger powder
1/2 tsp
1/2 tsp
crushed red pepper flakes

Directions Step-By-Step

Preheat oven to 400 degrees.
Add olive oil to oven safe skillet. I used a 10-inch iron skillett. Set aside until ready to heat.
Rinse fish fillets, pat dry; set aside.
Melt butter, add lemon just and garlic powder; mix well and pour into a bowl or pan large enough to accomodate a single fish fillet. I used a loaf pan.
In another bowl or pan combine the Panko bread crumbs, parmesan cheese, pepper, salt (omit if watching salt intake), dry mustard, nutmeg, ginger, paprika, and crushed red pepper; mix well. I used a loaf pan.
Heat olive oil in skillet over medium heat (on top of stove). Be careful to not over heat. Just be sure you get it hot enough to fry.
Dip fillets one at a time in butter mixture and then in dry breading mixture.
Place fillets in hot oil and fry until bottom is browned; flip and add additional (dry) breading mixture to tops of fillet; drizzle with remaining butter, lemon and garlic mixture.
Place skillet in oven and bake for 11 to 12 minutes.
Serve over a bed of rice just like it is or venture out and add Didi Dalaba's Peach/Mango/Jalapeno Chutney (canning recipe)

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Healthy