Hummus and a panko-walnut mixture tops tender, moist tilapia filets.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450ºF. 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.

Nutrition Facts

340 calories; total fat 16g; saturated fat 2g; polyunsaturated fat 8g; monounsaturated fat 2g; cholesterol 85mg; sodium 335mg; potassium 626mg; carbohydrates 15g; fiber 3g; sugar 2g; protein 39g; trans fatty acidg; vitamin a 326IU; vitamin c 30mg; thiaminmg; riboflavinmg; niacin equivalents 7mg; vitamin b6mg; folate 56mcg; vitamin b12 3mcg; calcium 52mg; iron 2mg.