Make a flavorful crust for mild tilapia with crisp panko bread crumbs, fresh spinach and fragrant Mediterranean herbs like marjoram, basil and oregano.
10m
PREP TIME
15m
COOK TIME
253
CALORIES
13
INGREDIENTS
Make a flavorful crust for mild tilapia with crisp panko bread crumbs, fresh spinach and fragrant Mediterranean herbs like marjoram, basil and oregano.
10m
PREP TIME
15m
COOK TIME
253
CALORIES
13
INGREDIENTS
Ingredients 6 Servings
- 1 teaspoon McCormick® Minced Garlic
- 1 teaspoon McCormick® Marjoram Leaves
- 3/4 teaspoon McCormick® Ground Mustard
- 3/4 teaspoon McCormick® Basil Leaves
- 3/4 teaspoon McCormick® Oregano Leaves
- 1/2 teaspoon McCormick® Coarse Ground Black Pepper
- 6 tilapia or flounder fillets (about 1 1/2 pounds)
- 1/2 teaspoon salt
-
1/3
cup
butter, melted
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Substitutions available
- olive oil
- 1 1/2 cups chopped fresh spinach leaves
- 3/4 cup panko (Japanese) bread crumbs
- 1/3 cup finely chopped red bell pepper
- 3 tablespoons shredded Parmesan cheese
INSTRUCTIONS
- 1 Preheat oven to 400°F. Place fish on foil-lined shallow baking pan. Sprinkle with salt. Mix butter and all of the spices in medium bowl. Brush fish with 1 tablespoon of the seasoned butter.
- 2 Stir spinach, panko, bell pepper and Parmesan cheese into remaining seasoned butter. Divide mixture evenly among fish fillets, pressing lightly so mixture adheres to top of fish.
- 3 Bake 15 minutes or until fish flakes easily with a fork.
NUTRITION INFORMATION
(per Serving)
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