Monday, November 15, 2010

RECIPE: Crispy Baked Lemon Pepper Tilapia and a Giveaway

My Blog Spark contacted me about trying the new Progresso lemon pepper panko crispy bread crumbs. They sent me a box of the breadcrumbs and a fantabulifico cookbook signed by Chef Michael Chiarello.  I was so excited!!!

So last night we enjoyed the new Progresso lemon pepper panko crispy bread crumbs.  I found a yummy recipe on their website called Seared Lemon Pepper Tilapia.  Since we're trying to watch what we're eating, I decided to bake them in the oven.  Here's what I did:

Crispy Baked Lemon Pepper Tilapia
1/4 cup all purpose flour
1 egg beaten, plus 2 Tablespoons water
1 cup Progresso lemon pepper panko crispy bread crumbs
3 tilapia fillets

 

Dry the tilapia fillets with a paper towel.

Dust both sides with flour.  

Dip the fillets into the beaten egg mixture. 

Press into the Progresso lemon pepper panko crispy bread crumbs.  

Place onto a baking sheet and bake at 400 degrees F for 15 minutes.  Flip them over and finish baking them for another 10-15 minutes.  

These were really crunchy and crispy.  They did not get soggy like some baked breaded fish has for us in the past.  The seasoning was spot on and very flavorful.  We really enjoyed it and the kids even ate it.  They liked it with ketchup.

Would you like to try the new Progresso lemon pepper panko crispy bread crumbs?  How about receiving a signed copy of Michael Chiarello's new cookbook Bottega?  
Visit the Progresso website for additional recipes, tips for cooking with panko, video and a coupon for $1 off any panko flavor.

“Panko has been a major part of some of my best crunchy dishes for years,” says Chef Chiarello. “It’s exciting to bring those dishes home, where some of the best dining memories are made. To me that’s what cooking is all about – sharing meals with your friends and family, and the memories you get to keep for a lifetime.”

Additionally, be sure to check out the Progresso's Wine & Dine with Chef Michael Chiarello Sweepstakes. Now through December 31st, participants can enter for the chance to win a trip for two to Napa Valley to attend the Spring Bud Break Party, an annual dinner and wine tasting event taking place on May 7, 2011. In addition to two tickets to the party, the grand prize also includes roundtrip airfare and hotel accommodations. Visit www.progressobroth.com for the sweepstakes rules and entry form.

To enter the giveaway, please leave a comment stating what type of dish you would create with Progresso Lemon Pepper Panko?
This giveaway ends on Friday, November 19, 2010 at 6 p.m. EST.  Be sure to leave an email address for contact.

Enjoy!

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21 comments:

Brenda - hbobarr@bellsouth.net said...

We love panko bread crumbs, but have not tried the flavored ones. Sounds delicious! We would bake as you did but turn them into fish tacos. One of our favorite ways to eat fish.

Jessie said...

The tilapia recipe looks fabulous - I would try something similar!

Susie said...

Cool! I can always use more fish recpes:-)

Mommarock said...

I'm SO not a fish person, but I think I might just have to try lemon pepper chicken.

TeenaBugg38 said...

I have NEVER had tilapia so I think I'd try that....sounds yummy!

Tamarah said...

Great recipe! I would love it if you would share this recipe on my weekly recipe swap. And while your there you can check out other great recipes!

http://homeandpantry.blogspot.com/2010/11/pantry-recipe-swap.html

The Horns said...

I would follow your recipe except use snapper since I can steal it out of my inlaws freezer!!!

Lisa said...

I really was drawn to the spinach arancini recipe, but I wouldn't mind using these breadcrumbs for topping a casserole. rhisomers@gmail.com You look like you've found a great way to make tilapia more flavorful (something I'm always trying to do).

Sarah said...

I would do chicken fingers or fish. I think my kids would like the lemon. gert003 at aol dot com

Donna Rubright said...

I think that lemon pepper shrimp would be good. Get the large ones, butterfly them, and coat them in the lemon pepper panko. The bite sized shrimp would be good too! Make them and put on top of a salad.

Kim @ Quit Eating Out {Recipes to Make Dining Out a Choice, Not a Chore} said...

I'm visiting from Tasty Tuesday... And anxious to try this recipe. I need to add more seafood to our dinners and this sounds great! Thanks for sharing. Have a great day...

Alison said...

I'd make this recipe for myself and probably toss some scallops in the breading too, for the hubs, since he doesn't like tilapia.

great giveaway!

underthebigoaktree@gmail.com

Rebecca Jean said...

Oh, Panko, how I love thee. Your crunch is undeniably delightful.

I need to remember to add lemon peel and pepper to mine next time,

Thanks for linking to Midnight Maniac Meatless Mondays!

♥ Rebecca Jean
Midnight Maniac

Marni's Organized Mess said...

That looks so yummy! ...and EASY, a definite winner for me!

cheryl@scrapaddict4sure said...

I did not know that Progresso had the Panko bread crumbs!Thanks for sharing this I was looking for something different with Tilapia

Jenna @ Newlyweds said...

Looks delicious, I would love to try it on fish or chicken.

Aurelia said...

I'm not a big fan of cooked fish but I do like tilapia and this sounds like a really nice recipe. Thanks for sharing it :)

wacki04 said...

Love it! We usually bake our tilapia but never with the bread crumbs, nice switch! I think I'll put that on my menu for next week!

Christy said...

I used panko on eggplant this summer - I bet the lemon flavor would be good on this! Thanks for sharing the tilapia recipe with us at the Hearth and Soul Hop - and the giveaway!

vickdn said...

I would use them for topping a casserole, or for some coating on chicken/chicken fingers. Thanks for a chance to win!

vickdn@live.com

Anonymous said...

Thank you for posting. It was absolutely wonderful. For fried fish lovers trying to turn over a new leaf...this is the best. The fish came out CRUNCHY and FULL of FLAVOR. It was super easy to prepare and even made frozen fish taste good. Thanks again.

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