Herb Crusted Tilapia with Roasted Potatoes

• 4 tilapia fillets, 5 ounces each
• 1/2 cup panko breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 teaspoon garlic powder
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 1/4 cup olive oil, divided
• 2 pounds baby potatoes, halved
• 1 teaspoon paprika
• 1/2 teaspoon thyme

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, mix panko, parsley, dill, garlic powder, lemon zest, salt, and pepper.
3. 3 Brush tilapia fillets lightly with 1 tablespoon olive oil and press herb mixture onto both sides.
4. 4 Toss potatoes with remaining olive oil, paprika, and thyme. Season with salt and pepper.
5. 5 Arrange potatoes on a baking sheet and place fillets on top.
6. 6 Roast in the oven for 20-25 minutes or until fish is opaque and potatoes are tender and golden.
7. 7 Serve immediately.

Equipment

• baking sheet
• mixing bowl
• tongs

Variations

• Substitute cod or sea bass for tilapia.
• Add a splash of white wine to the potatoes before roasting for extra flavor.

Substitutions

• If fresh herbs aren't available, use 1 tablespoon dried parsley and 1 teaspoon dried dill.

Pairings

• Steamed asparagus
• Grilled zucchini
• A crisp Sauvignon Blanc

Nutrition

Tips

• For extra flavor, squeeze fresh lemon juice over the tilapia before serving.
• Check the fish for doneness at 20 minutes to prevent overcooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: This dish does not freeze well due to the texture of the fish and potatoes.

Serving Suggestions

• Pair with a fresh green salad and a squeeze of lemon.
• Serve with tartar sauce or a simple aioli for dipping.

FAQ