Lemon Pepper Cornflake-​Crusted Tilapia

1. 1

   Preheat oven to 425 degrees F and place baking rack in the upper third of oven. Line baking sheet with foil and lightly grease with oil or cooking spray.

2. 2

   Lay out three shallow bowls or pans. Add the flour, salt and pepper to the first shallow bowl. Stir with a fork to mix. Add the lightly beaten eggs to the second bowl.

3. 3

   Put the cornflakes into a Ziploc Bag, press out most of the air and seal. Crush the flakes coarsely with a rolling pin. Add the lemon pepper and parsley. Pour the mixture into the third shallow bowl.

4. 4

   Rinse tilapia fillets under cold running water and pat dry with paper towels. Lightly dust the fillets with the flour mixture, gently patting off any extra.

5. 5

   Dip fillets, one by one, into the beaten eggs, turning over each with a fork or tongs to coat both sides.

6. 6

   Place the fillet into the seasoned crushed cornflakes, turning over and gently pressing the crushed cornflakes into the fish, coating both sides well.

7. 7

   Place each fillet on the lined, greased baking sheet.

8. 8

   Bake in the oven for 15 to 20 minutes. The fish is done when the flesh is opaque and flakes easily with a fork.

* Per serving · 4 servings · Values may vary.

No additional tips available.