Ingredients

• 1.5 pound tilapia fillets
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• 0.25 bunch fresh parsley, minced
• 1 egg
• 2 tablespoon whole milk
• 2 tablespoon olive oil
• 2 lemon
• 0.5 teaspoon dried thyme

Steps

1. Preheat oven to 400°F and line a 9x13 baking pan with parchment paper.
2. In a shallow dish, combine panko breadcrumbs, garlic powder, onion powder, paprika, dried thyme, kosher salt, black pepper, and minced fresh parsley.
3. In another shallow dish, whisk together the egg and whole milk to create an egg wash.
4. Pat the tilapia fillets dry with paper towels and season lightly with salt and pepper on both sides.
5. Working with one fillet at a time, dip it into the egg wash, allowing excess to drip off.
6. Immediately coat the egg-washed fillet on both sides with the panko mixture, pressing gently so the breadcrumbs adhere.
7. Place the breaded fillet on the prepared baking pan and repeat with remaining tilapia fillets, spacing them evenly apart.
8. Drizzle the olive oil lightly over the top of each breaded fillet.
9. Bake for 12 to 15 minutes, until the fish is opaque throughout and flakes easily with a fork, and the panko crust is golden brown.
10. Remove from the oven and let rest for 1 minute.
11. Cut the lemons in half and squeeze fresh lemon juice over each fillet, or place thin lemon slices on top for garnish.
12. Transfer tilapia fillets to a serving platter or individual plates and serve immediately with lemon wedges.