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Herb-Crusted Tilapia with Lemon Potatoes
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Prep Time:
15 minutes
Total Time:
40 minutes
Whip up a delectable oven-baked dish for two with crunchy panko breaded fish and flavorful veggies.
Ingredients:
  • 1 large unpeeled potato, cut into 1/2-inch pieces
  • 2 teaspoons olive oil
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 egg
  • 3/4 cup Progresso™ panko crispy bread crumbs
  • 3/4 teaspoon seasoned salt
  • 2 tablespoons butter, melted
  • 2 tilapia fillets (5 to 6 oz each)
  • 1 medium zucchini, cut into 1/2-inch slices
  • 2 teaspoons grated lemon peel
Instructions:
  • Preheat the oven to 425°F and coat a 15x10x1-inch pan with cooking spray. In a medium bowl, coat the potatoes with oil and salt. Spread the potatoes on half of the pan and bake for 15 to 20 minutes until they are tender.
  • Coat a plate with flour, beat an egg in a shallow dish with a fork, and mix bread crumbs, seasoned salt, and butter in another shallow dish.
  • Coat fillets with flour, dip in egg, and coat thoroughly with bread crumb mixture. Arrange fillets in one half of the pan. Place zucchini over potatoes and mix carefully.
  • Bake until fish flakes easily with a fork (10-12 minutes) and vegetables are tender. Sprinkle fish with thyme and toss vegetables with lemon peel.

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