Sarah'S Tilapia

• 4 tablespoons hellman's Dijonnaise mustard (or 2 Tbsp each of Mayo and Dijon mustard)
• 3/4 cup panko breadcrumbs (japanese bread crumbs found in ethnic section of most grocery stores)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon finely minced fresh parsley (or parsley flakes if lazy like me most nights! works fine)
• 4 (6 -8 ounce) tilapia fillets
• 4 lemon wedges
• 3 tablespoons vegetable oil

1. Heat oil in large non-stick skillet over med. heat.
2. Combine mayo and mustard in small dish ( if not using Dijonnaise).
3. Combine next 4 ingred. on a plate and mix well.
4. Brush thin coating of mustard mayo combo on to both sides of each fish fillet. (about 1 Tbsp for each fillet).
5. Press each coated fillet into Panko crumb mixture, (both sides) coating well. Press more crumbs into any bare areas.
6. Saute fillets in hot oil until lightly browned, (about 3 to 4 min) Turn and saute other side until lightly browned and fish is opaque ( about 4 to 5 min).
7. Serve with lemon wedges.

dijonnaise mustard, panko breadcrumbs, salt, black pepper, fresh parsley, tilapia fillets, lemon wedges, vegetable oil

Taken from www.food.com/recipe/sarahs-tilapia-166118 (may not work)