In a small bowl, combine eggs, dijon mustard & water. Mix well and set aside. In a separate dish, combine all of the coating ingredients.

Dip each tilapia fillet into the egg mixture and then into the crumb mixture. Be sure to press the crumbs into the fish and make sure it’s completely coated.

Once all of the fillets are coated, preheat butter and olive oil in a skillet over medium heat.

Place the coated fish fillets in the skillet, and cover with a lid.  Cook for 3 minutes. Flip the fish, cover again and cook an additional 3 minutes.

Serve with fresh lemon slices.