Panko and Herb Encrusted Tilapia

1) Line a cookie sheet with Reynold’s non stick foil and preheat oven to 400 degrees.
2) Rinse and drain fish fillets, pat dry with paper towel. Season with salt and pepper.
3) You will need three containers to bread the fish. Into the first, pour the flour. Into the second, the beaten eggs and water. Into the third, the panko crumbs, parsley, and chives. Mix well to distribute herbs.
4) Heat a non stick skillet over medium high heat and add 1 1/2 tablespoons oil to the pan. Working one at a time and in this order, dip each seasoned fillet into the flour, then into the egg mixture, then into the panko. Press crumbs into fish. Carefully place fish into the hot and oiled pan. Cook 2-3 minutes on the first side and then flip and cook another 2-3 minutes. Remove from pan and place onto the prepared cookie sheet. Repeat for all of the remaining fish pieces. Bake for 15 minutes. Enjoy!

* Note: If you’re making this for a dinner party, prepare the fish all the way to the oven step. Place in a container and use wax paper between layers. Then when you are ready, simply bake for 20 minutes before you’re ready to serve.