Breaded & Baked Coconut Tilapia

A fiber-packed take on a kid favorite!

Prep Time:  15 minutes   |    Cook Time:  15 minutes   |    Total Time:  30  minutes   |    Servings:  2

Ingredients:

• Carlini  Butter Cooking Spray
• 2 pounds Fresh Tilapia Fillets, cut into bite sizes
• ground  Stonemill  Sea Salt Grinder, to taste
• ground  Stonemill  Peppercorn Grinder, to taste
• 1/2 cup Goldhen  Liquid Egg Whites
• 2 tablespoons cold water
• 3 cups  Millville  Bran Flakes, crushed
• 1/4 cup  Baker's Corner  Coconut Flakes*
• 1/2 cup chopped parsley
• 2 teaspoons lemon zest
• 1 tablespoon  Burman's  Dijon Mustard
• 1 tablespoon  Burman's  Yellow Mustard
• 2 teaspoons  Simply Nature  Organic Wildflower Honey
• 1 lemon, zested
• 1 lime, zested and juiced
• 1/2 cup  Friendly Farms  Plain Nonfat Greek Yogurt

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

1. Preheat oven to 375°.
2. Line a baking sheet with aluminum foil and coat with cooking spray.
3. Season tilapia fillets with salt and pepper, to taste. Reserve.
4. Whisk egg whites with water to create an egg wash. Reserve.
5. In a food processor, pulse bran flakes, coconut, parsley and lemon zest until it resembles breadcrumbs. Reserve.
6. In a medium bowl, whisk mustards, honey, lemon zest, lime zest, lime juice and yogurt together. Chill.
7. Dip seasoned fish into egg wash then coat in bran mixture. Place a few inches apart on prepared baking sheet.
8. Spray fish with cooking spray and bake for 15 minutes. Serve with yogurt sauce.

Recipe Courtesy of Chef Tricia, ALDI Test Kitchen

Calories 390   |   Total Fat 5g   |   Sodium 430mg   |   Total Carbohydrate 110g   |   Fiber 6g   |   Sugars 17g   |   Protein 49g