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4 frozen tilapia fillets (about 6 oz each), thawed

1 cup panko breadcrumbs

2 tablespoons fresh parsley, finely chopped

1 tablespoon fresh dill, chopped (plus extra for sauce)

1 teaspoon garlic powder

1 teaspoon dried oregano

½ teaspoon paprika

¼ teaspoon salt

¼ teaspoon black pepper

2 eggs, beaten

2 tablespoons olive oil

1 cup Greek yogurt

1 tablespoon lemon juice

1 clove garlic, minced

1 tablespoon fresh dill, chopped

Salt and pepper to taste

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Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Pat the thawed tilapia fillets dry with paper towels to remove excess moisture.

3. In a shallow dish, combine panko breadcrumbs, parsley, dill, garlic powder, oregano, paprika, salt, and pepper.

4. In another dish, beat the eggs until well combined.

5. Dip each tilapia fillet into the beaten eggs, then coat thoroughly with the herb breadcrumb mixture, pressing gently to adhere.

6. Place the coated fillets on the prepared baking sheet and drizzle or spray with olive oil.

7. Bake for 15-18 minutes until the crust is golden and the fish flakes easily with a fork.

8. While the fish bakes, prepare the dill sauce by combining Greek yogurt, lemon juice, minced garlic, chopped dill, salt, and pepper in a small bowl.

9. Serve the hot tilapia immediately with a generous dollop of the creamy dill sauce on top or on the side.

Reference: