Tip-toe tilapia

1 filet tilapia

1/4 c. mayonnaise

1 tsp. basil

1/2 tsp. paprika

1 tbsp. lemon juice

1 tbsp. olive oil

1 c. bread crumbs

Salt and pepper to taste

Preheat oven to 450°. Mix mayonnaise, lemon juice, olive oil, and spices in a small bowl. Coat both sides of fish with mixture, then dip into bread crumbs, covering entire surface. Move around the kitchen on your tip-toes to avoid aggravating your heel. Lay tilapia filet in a small baking dish and bake 12-15 minutes or until golden brown and crunchy. Put your foot up and enjoy the last of the tilapia excavated from the archaeologist's freezer.