- Makes: 4 servings
- Hands On 20 mins
- Total Time 30 mins
Hummus and a panko-walnut mixture tops tender, moist tilapia filets.
purchased roasted red pepper hummus, divided
finely chopped walnuts
panko bread crumbs
- Preheat oven to 450 degrees F. Place tilapia on a foil-lined baking sheet. Spread 6 tablespoons of the hummus over top of fillets.
- In a small bowl stir together walnuts, panko, dillweed and salt; stir in remaining 2 tablespoons hummus until combined. Spoon over fillets, patting lightly.
- Bake for 4 to 6 minutes per 1/2-inch thickness of fish until fish flakes easily with a fork. Serve with lemon wedges.
(Hummus-Encrusted Tilapia)Servings Per Recipe 4, sugar (g) 2, fiber (g) 3, pro. (g) 39, Monounsaturated fat (g) 2, carb. (g) 15, Trans fatty acid (g) 0, Polyunsaturated fat (g) 8, vit. C (mg) 30, vit. A (IU) 326, Riboflavin (mg) 0, Thiamin (mg) 0, Fat, total (g) 16, Potassium (mg) 626, cal. (kcal) 340, sodium (mg) 335, sat. fat (g) 2, iron (mg) 2, chol. (mg) 85, calcium (mg) 52, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 7, Cobalamin (Vit. B12) (µg) 3, Folate (µg) 56