Combine stock and mustard in a medium saucepan. Bring to a boil. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low and cook 20 minutes, stirring frequently. Stir in parmesan cheese, oregano, and 1/4 tsp salt.
Place panko and next 4 ingredients (through pepper) in a large skillet. Cook over medium heat 3 minutes or until toasted, stirring frequently. Place panko mixture in a shallow dish. Combine 2 tbsp water and egg in a shallow dish. Place flour in a shallow dish. Sprinkle fish with remaining 1/4 tsp salt. Dredge fish in flour. Dip in egg mixture. Place fish in panko mixture, turning to coat.
Arrange fish on a baking sheet coated with cooking spray. Bake at 400 for 15 minutes or until done. Serve with polenta.
Originally Submitted
11/5/2013
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