Tilapia tastes great covered with a crispy panko crust, pan-fried in olive oil. Serve with seasonal fresh veggies and a grain such as couscous or rice.
Pat the fish dry with a paper towel. Set aside.
Set three dishes side by side on the counter. Fill one with the flour, another with the egg (whisked + splash of water) and the third with the panko breadcrumbs.
Dip each filet into the flour, covering both sides. Next, dip into the egg. Finally, dip into the Panko, making sure both sides get a nice covering.
In a medium skillet, heat the olive oil over medium heat. Add the fish and cook 2-3 minutes per side, until they're golden and crisp and the fish easily flakes.