Panko-Crusted Tilapia - cooking recipe

Ingredients

2/3 cup panko breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon thyme, dried
1 dash cayenne (optional)
1 tablespoon olive oil
salt and pepper
16 ounces tilapia fillets (skinless)
4 teaspoons Dijon mustard
nonstick cooking spray

Preparation

Preheat oven to 400 degrees.
In a shallow bowl, mix panko, garlic, thyme, cayenne, and a generous pinch of both salt and pepper. Add the olive oil to panko mixture, mixing with fingers so that breadcrumbs are evenly coated. Set aside.
Spray a baking sheet with non-stick cooking spray. Place tilapia fillets on baking sheet at least 1 inch apart. Spread 1/2 tsp dijon mustard (or more to taste) evenly on each fillet. Press panko mixture on top of the mustard, splitting the panko evenly among the four fillets.
Bake for 10-12 minutes, until fish is cooked through and will flake with a fork.