Baked Tilapia Fillet with Fresh Herbs & Breadcrumbs

Making fish for dinner is fuss-free and foolproof. Even though it is easy to prepare, and it is also elegant enough to serve guests. Summer time is a good time for me to prepare this recipe with all the fresh herbs that are growing strong in my garden. Fresh ingredients coupled with creative personal style allows cooks to take 100 percent of the credit for something that looks, and tastes really homemade. I use equal amounts of a variety of herbs because I believe that all herbs are good natural medicine that can be added to the recipe. These herbs are fresh from the garden and waiting for me to snip them off.  This is a good recipe for using fresh herbs of any kind.

Ingredients:
Two 6 oz. tilapia fillets
1/2 tsp of each of the following fresh herbs:
Parley, thymes, chive, and tarragon, finely chopped
2 garlic cloves, minced
1 tsp Dijon mustard
1 tbs lemon juice
1 tsp lemon zest
2 tbs coconut oil, olive oil, or butter
1/2 tsp salt
1/4 tsp black pepper
Topping:
1/4 cup Panko breadcrumbs

Directions:
In a small saucepan, heat coconut oil on low heat. Add garlic, stir, cook until fragrant, but not burned.

Combine the fresh herbs in a small bowl. Add lemon juice, zest, Dijon mustard, salt, and pepper. Add half of the coconut-garlic oil and mix well.

 Place the tilapia in a baking dish and divide the herbs mixture onto the fish. Let marinate for 1 hour.

 

Preheat oven to 400° and bake fish for 15 minutes.
While fish is baking, bring other half of the oil-garlic mixture to hot.

Add breadcrumbs and cook until crispy. Remove fish and top with crispy breadcrumbs. Serve.