INGREDIENTS
1/4 tsp
celery seeds
2 2/3 cups
chicken stock
1/2 tsp
dried rubbed sage
1 tsp
dried thyme
1/2 tsp
dry mustard
1 large
egg
1/2 cup
flour
1/4 tsp
ground pepper
4
lemon wedges
2 tbsp
oregano
1 cup
panko
1/4 cup
parmesan cheese
2/3 cup
polenta
1/2 tsp
salt
24 oz
tilapia fillets
2 tbsp
water