Panko-Covered Tilapia Fillets with Dijon Yogurt Sauce
Before I forget. This is what I created last Tuesday for dinner.
Tilapia fillets dredged in flour, beaten egg and then covered in whole wheat panko bread crumbs (more on “panko” later). Fried in a lightly oiled pan until golden brown on both sides.
Here’s my creation: about a cup of non-fat plain yogurt (I guess higher fat content would do just fine), about a table spoon of dijon mustard and half a teaspoon of dried dill (more of fresh dill would be just as good/better).
Serve the fried tilapia fillets with a generous dollop/spreading of the dijon-yogurt sauce on top.
Should have shared this with Hosea.
