3/4 cup panko bread crumbs
1/4 parsley, chopped
1 large egg, lightly beaten
1 Tbsp milk
1 lb tilapia fillets
3/4 tsp salt
2 Tbsp canola oil
Combine panko and parsley on a dinner plate. Mix egg and milk in a bowl.
Working one at a time, dip the fish fillets in the egg-and-milk mixture and shake off the excess. dredge lightly in the crumb mixture. Sprinkle with salt.
Heat oil in a large nonstick skillet over medium heat. Add the fillets and cook until golden brown on one side, about 4 minutes. Turn and cook until fish is no longer translucent in the center, about another 4 minutes.
Lemon Tartar Sauce
3/4 cup light mayonnaise
1/3 cup light sour cream
2 Tbsp sweet relish
1 tsp lemon zest
salt to taste
Creamed Spinach
stir 1 Tbsp flour into 1 Tbsp milk until smooth. Place over medium heat and immediately add 2/3 cup milk a pinch of nutmeg, and salt and pepper to taste. Cook, whisking until thickened, 2 to 3 minutes. Stir in 1/4 grated Parmesan, then add 1 package 10 oz frozen spinach, thawed and drained. Heat through.
