Pomegranate and Lemon-Herb Tilapia

• ½ cup POM Wonderful Pomegranate Arils
• 4 6-oz. skinless tilapia fillets
• ½ cup panko or bread crumbs
• 1 tablespoon olive oil
• ¼ cup parsley, chopped
• 1 teaspoon fresh lemon zest
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon fresh lemon juice
• 1 large egg
• 1 teaspoon vegetable oil to grease baking dish

Preheat oven to 375ºF. Add olive oil and panko in a small skillet. Cook over medium heat and stir until crumbs are lightly browned. Mix browned panko together with parsley, lemon zest, salt, and pepper. Dip tilapia fillets in egg beaten with lemon juice and then roll into panko mixture. Place fillets in a greased casserole dish and bake for 20–30 minutes. Garnish with more chopped parsley and POM Wonderful Pomegranate Arils; serve with potatoes.

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