Tilapia Dijon

So we try to eat fish once a week, depending what's on sale. My midwife told me to try to shoot for one to two servings a week, and although I can't guarantee two servings - hello fish can be expensive! - I can say that we do, for the most part, eat it once a week. This has become my new favorite fish recipe. Not only is tilapia pretty cheap (I paid $6 for 3 fresh fillets) but it cooks in under 10 minutes. I would definately recommend fresh fish. I buy it the day I make it. I hate frozen fish, it never thaws properly and it doesn't taste nearly as great. Tilapia, for those who have never tried it, is really mild. My boys thought they were eating chicken. The recipe calls for 2 fillets, but I used 3 and didn't run out of the dijon mixture or the panko. If you use more than 3, I'd double everything.

2 6-oz tilapia fillets
¼ tsp salt
¼ tsp pepper
2 Tbsp butter, divided
¼ cup Dijon mustard
2 Tbsp chopped fresh parsley (I used 2 tsp dried basil and it was perfect)
1 Tbsp grated lemon peel - don't skimp on this, it's so good with the lemon!
½ cup panko - NOT bread crumbs, you won't get the crunchy exterior!
¼ cup grated Parmesan cheese

Sprinkle fish with salt and pepper. Melt 1 Tbsp of the butter. Combine melted butter, mustard, parsley, and lemon peel in a small bowl; spread over both sides of tilapia. Combine panko and cheese in a shallow dish; generously coat tilapia with crumbs.

Melt remaining 1 Tbsp butter in large nonstick skillet over medium-high heat. Cook tilapia 8 to 10 minutes or until it just begins to flake, turning once. (Mine was a medium to dark golden brown, almost looked burnt, but it wasn't).