Preheat broiler to HIGH. Spray a rimmed baking pan with nonstick spray; set aside.
Switch up your fish fillet sandwiches by coating tilapia in panko bread crumbs and grated Parmesan cheese.
Servings and Ingredients
|4||(6-oz. each) tilapia fillets, halved lengthwise|
|1 c.||Hy-Vee mayonnaise|
|2 tbsp.||fresh lemon juice|
|1 tsp.||fresh Italian parsley, finely chopped|
|1 clove(s)||garlic, minced|
|Hy-Vee ground black pepper|
|2 tbsp.||Hy-Vee salted butter, melted|
|½ c.||Hy-Vee Italian-seasoned panko bread crumbs|
|½ c.||Hy-Vee grated Parmesan cheese|
|4||Hy-Vee Bakery sesame seed buns, split|
|Cherry tomatoes, halved, for serving|
|Fresh basil, sliced, for serving|
Things To Grab
- Rimmed baking pan
- Hy-Vee nonstick cooking spray
- Small bowl
- Medium bowl
Pat fish dry; arrange on prepared baking sheet. Combine mayonnaise, lemon juice, parsley, and garlic; season to taste. Spread 2 tablespoons mayonnaise mixture on fish; reserve remaining mayonnaise sauce for serving. Combine melted butter, Italian-seasoned panko bread crumbs, and grated Parmesan cheese; pat onto fish.
Broil fish on HIGH 4-inches from heat for 6 to 8 minutes or until fish flakes easily when tested with a fork (145 degrees).
Remove fish from oven; keep warm. Place buns, cut sides up, on a baking sheet. Broil for 30 seconds or until golden brown. Remove buns from baking sheet.
To assemble, divide remaining mayonnaise mixture between bun bottoms. Top with fish, cherry tomatoes, and sliced basil.
Amounts Per Serving
- Total Fat: 56g
- Cholesterol: 105mg
- Sodium: 1000mg
- Total Carbohydrates: 35g
- Protein: 32g
Hy-Vee Seasons April 2020