Oven-Fried Tilapia With Cheesy Polenta

• 2 2/3 cups unsalted chicken stock (such as Swanson)
• 1/2 teaspoon dry mustard
• 2/3 cup dry polenta
• 1 ounce fresh Parmesan cheese, grated (about 1/4 cup)
• 2 tablespoons chopped fresh oregano
• 1/2 teaspoon salt, divided
• 1 cup panko (Japanese breadcrumbs)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rubbed sage
• 1/4 teaspoon celery seeds
• 1/4 teaspoon ground red pepper
• 2 tablespoons water
• 1 large egg, lightly beaten
• 2.25 ounces all-purpose flour (about 1/2 cup)
• 4 (6-ounce) tilapia fillets
• Cooking spray
• 4 lemon wedges

1. Preheat oven to 400u0b0.
2. Combine stock and mustard in a medium saucepan; bring to a boil. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low, and cook 20 minutes, stirring frequently. Stir in Parmesan cheese, oregano, and 1/4 teaspoon salt.
3. Place panko and next 4 ingredients (through pepper) in a large skillet; cook over medium heat 3 minutes or until toasted, stirring frequently. Place panko mixture in a shallow dish. Combine 2 tablespoons water and egg in a shallow dish. Place flour in a shallow dish. Sprinkle fish with remaining 1/4 teaspoon salt. Dredge fish in flour; dip in egg mixture. Place fish in panko mixture, turning to coat.
4. Arrange fish on a baking sheet coated with cooking spray. Bake at 400u0b0 for 15 minutes or until done. Serve with lemon wedges and polenta.

chicken, dry mustard, polenta, parmesan cheese, fresh oregano, salt, thyme, sage, celery seeds, ground red pepper, water, egg, flour, tilapia fillets, cooking spray, lemon wedges

Taken from www.myrecipes.com/recipe/oven-fried-tilapia (may not work)