Oven-Fried Tilapia with Cheesy Polenta

Ingredients

• 0.3 teaspoon celery seeds 
• 2.7 cups chicken stock see unsalted (such as Swanson)
• 0.5 teaspoon rubbed sage dried
• 1 teaspoon thyme leaves dried
• 0.5 teaspoon mustard dry
• 1 large eggs lightly beaten
• 0.5 cup flour all-purpose
• 0.3 teaspoon ground pepper red
• 4  lemon wedges 
• 2 tablespoons oregano fresh chopped
• 1 cup panko bread crumbs (Japanese breadcrumbs)
• 0.3 cup parmesan cheese fresh grated
• 0.7 cup polenta dry
• 0.5 teaspoon salt divided
• 24 ounce tilapia fillets 
• 2 tablespoons water 

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• whisk

Directions

1. Preheat oven to 40
2. Combine stock and mustard in a medium saucepan; bring to a boil. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low, and cook 20 minutes, stirring frequently. Stir in Parmesan cheese, oregano, and 1/4 teaspoon salt.
3. Place panko and next 4 ingredients (through pepper) in a large skillet; cook over medium heat 3 minutes or until toasted, stirring frequently.
4. Place panko mixture in a shallow dish.
5. Combine 2 tablespoons water and egg in a shallow dish.
6. Place flour in a shallow dish.
7. Sprinkle fish with remaining 1/4 teaspoon salt. Dredge fish in flour; dip in egg mixture.
8. Place fish in panko mixture, turning to coat.
9. Arrange fish on a baking sheet coated with cooking spray.
10. Bake at 400 for 15 minutes or until done.
11. Serve with lemon wedges and polenta.