This flaky panko crusted tilapia topped with a tomato-caper sauce is a 30-minute one-pot dinner you’ll love. It’s a great way to level up your next seafood night with a Mediterranean flair!
Why You’ll Love This Tilapia Recipe
This easy panko crusted tilapia with homemade tomato sauce will become part of your weekly meal rotation in no time.
- Gluten-free. Using gluten-free panko means more people can enjoy this weeknight recipe.
- Versatile. Serve it with fluffy rice, pasta, or use the leftovers for fish tacos.
- Mediterranean-style. Juicy tomatoes, garlic, and tangy capers give this seafood dinner its signature Mediterranean vibes.
- Great for meal preps. Double the recipe and store it in separate containers so you can easily reheat dinner throughout the week.
What You’ll Need
Tangy capers and fresh basil add a bit of brightness and herbiness to the dish. Scroll to the recipe card at the bottom of the post for exact amounts.
- Avocado oil – Feel free to use olive oil.
- Tilapia – Make sure it’s boneless and skinless.
- Egg whites – You can use carton egg whites or liquid eggs.
- Gluten-free panko – Regular panko works too.
- Garlic – Go for fresh garlic, garlic paste, or garlic powder.
- Cherry tomatoes – Don’t worry if they’re not as plump anymore.
- Basil – I prefer fresh basil, but dried works too. Parsley is a good swap.
- Salt and pepper – Kosher salt and freshly-cracked black pepper are best.
- Capers – Strain and drain them well to prevent excess acidity from their brine affecting the sauce’s flavor.
Can I Use Other Types Of Fish?
Absolutely! Cod, halibut, sea bass, and mahi-mahi are some of the best swaps for tilapia. Their meat is firm and they become flaky once cooked, so they hold up well for pan-frying.
How To Make Panko Crusted Tilapia
Don’t over-cook the sauce because it evaporates quickly. Scroll to the bottom of the post for the full recipe card.
- Prep the fish and breading station. Use a paper towel to pat the fish dry on all sides. Season with salt and pepper. Add the panko to one bowl and the egg whites to another.
- Dredge it. Dip the fish into the egg whites until completely coated. Then press it into the panko mixture on all sides.
- Pan-fry it. Add 2 tablespoons avocado oil into a large skillet over medium-high heat. Cook the breaded tilapia for 3-4 minutes per side. Remove it from the heat.
- Add the veggies. Stir in the garlic and sauteé it for 30 seconds. Add the cherry tomatoes and capers, cooking until the tomatoes soften. Mix in the basil. Season with more salt and pepper as needed. Set the mixture aside.
- Serve. Add a panko-crusted filet to a serving plate and spoon the tomato mixture on top. Serve and enjoy!
Tips For Success
You can add layers of spicy, creamy, or herby flavors to this panko crusted tilapia with simple spices and drizzles.
- Add a drizzle. Add Basil Pesto Sauce, Roasted Garlic Aioli, or Balsamic Reduction on top for an extra layer of flavor.
- Spice it up. Whisk 1 teaspoon Italian seasoning, 2 teaspoons garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika in a small bowl. Sprinkle the mixture over the fish before breading it.
- Swap the breading. If you don’t want to use gluten-free panko, go for gluten-free breadcrumbs or a mixture of 1/4 cup gluten-free old-fashioned oats and 1/4 cup gluten-free flour.
- Make it spicy. Sprinkle the fish with red pepper flakes or cayenne pepper to taste. You can also drizzle it with chili oil.
- Choose the filets. Make sure the filets have an even thickness throughout so that you don’t end up with one end cooked and the other slightly raw. If they’re uneven in thickness, place them between two sheets of plastic wrap and pound them with a rolling pin until 1/2″ thick.
What To Serve With Tilapia
This golden, panko crusted tilapia is perfect over fluffy parmesan rice or Jasmine Rice. A side of Pesto Pasta with Grilled Vegetables or Mediterranean Orzo Pasta Salad works too. For something light and refreshing, try my Tomato Panzanella Salad or Cucumber Tomato Feta Salad. Other veggie sides include Bacon Green Bean Bundles and Air Fryer Asparagus. You can also use the leftovers to make fish tacos.
How to Store & Reheat Leftovers
It’s best the day it’s made so the panko’s super golden and crispy.
- Fridge: Place it in an airtight container for up to 3 days.
- To reheat it: Sprinkle it with 1/2 teaspoon water. Microwave it in 20-second increments until warm.
More Fish Recipes To Try
Description
This 30-minute panko crusted tilapia recipe topped with homemade tomato-caper sauce is an easy weeknight dinner.
- Pat fish dry and season with salt and pepper.
- Next, add to 1/2 cup of panko to a bowl and egg whites to another bowl.
- Add the fish to the egg whites, then dredge it in the panko mixture. Lightly crust on both sides of the fish.
- Heat a large skillet to medium-high heat add 2 tablespoons of avocado oil to the pan and then the tilapia. Sear for 3-4 minutes per side remove from pan.
- Add the remaining avocado oil to the same skillet and immediately add garlic, saute for 30 seconds.
- Stir in cherry tomatoes and capers, Cook for 3-4 minutes, stirring throughout until tomatoes are soft.
- Add basil, stir one more time. Season with salt and pepper.
- Spoon tomato basil mixture over the fish and serve!
