DON'T OVERCOOK! You'll ruin it, it'll become chewy and dry. Pairs well with rice, you can bake your rice in a dish in the oven since you'll already be using it. I made a coconut milk saffron rice, but any will do.

-2 Tilapia fillets -1/2 cup gluten free panko (rice flour) -2 tbsp fresh dill chopped (optional) -1/2 tsp salt or to taste -1/4 tsp black pepepr or to taste -1 tbsp olive oil -1 tbsp mayonnaise -Lemon zest (optional) -Lemon wedges for serving

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.

2. Mix the panko topping:
In a shallow bowl, stir together the gluten-free panko, chopped fresh dill, salt, and pepper.
Drizzle in the olive oil and toss to lightly coat the crumbs - this makes them bake up extra golden.

3. Prep the tilapia:
Brush each fillet lightly with mayonnaise - just a thin layer over one side is enough. This will help the panko stick really well.

4. Crust the fish:
Press the mayo-coated side of each fillet firmly into the panko mixture. Then flip and gently press the other side too if you want both sides crispy (optional — one side is fine too!).

5. Place the fillets onto your prepared baking sheet. Bake for 12-15 minutes, until the fish flakes easily with a fork and the panko is golden.