Panko-Topped Tilapia Fillets
with Broccoli, Buttery Green Pea Rice and Lemony Mayo- Tilapia
- Wheat
- Egg
- Mustard
- Milk
- Wheat
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- Tree nuts
- May contain traces of allergens
- Crustaceans
- Fish
Crunchy, golden breadcrumbs make this easy baked salmon a fast family favourite! Our DIY lemony mayo is great dolloped onto the salmon and served as a dipper for broccoli.
Ingredients
300 g
Tilapia
(Contains: Tilapia)
1 tsp
Garlic Salt
(May be present: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
227 g
Broccoli
56 g
Green Peas
¾ cup
Basmati Rice
1 unit(s)
Lemon
Not included in your delivery
½ tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add rice and peas to the boiling water. Return to a boil, then reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
- Add mayo, lemon zest, 1/2 tsp (1 tsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) garlic salt in a small bowl. Season with pepper, then stir to combine. Reserve 1 tbsp (2 tbsp) lemony mayo. Set aside to use in step 4.
- Combine panko with 1/2 tbsp (1 tbsp) oil in another small bowl.
- Line a baking sheet with foil.
- Add broccoli, 1/2 tsp (1 tsp) garlic salt and 1 tbsp (2 tbsp) oil to the prepared sheet. Season with pepper, then toss to coat.
- Line another baking sheet with foil.
- Pat tilapia dry with paper towels. Season with remaining garlic salt and pepper.
- Arrange tilapia fillets on prepared sheet. Coat only the tilapia tops with reserved lemony mayo (from step 2) over tops of tilapia fillets.
- Sprinkle panko mixture over top, then press gently to adhere.
- Roast broccoli in the middle of the oven until almost tender, 8-10 min.
- Bake tilapia in the top of the oven until cooked through, 8-12 min.**
- Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) butter.
- Divide tilapia, broccoli and rice between plates. Serve with remaining lemony mayo on the side for dipping.
If you've opted to get tilapia, prep it in the same way the recipe instructs you to prep the salmon.
If you've opted to get tilapia, cook it in the same way the recipe instructs you to cook the salmon.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers found this dish delicious and more satisfying than expected, with the fish being a welcome change.
- Ease of prep: Reviewers noted that this meal was quick and easy to prepare.
- Suggestions: Consider cooking the peas separately or longer, as some found them challenging to prepare.
- Portions: Several customers mentioned they would have preferred more rice in the dish.
