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–+ servings

Herb-Crusted Tilapia With Lemon Potatoes

Couverts2
Deel op Facebook Print Recipe

Ingredients

  • 1 large potato unpeeled, cut into ½-inch pieces
  • 2 teaspoons olive oil
  • ¼ teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 egg
  • ¾ cup plain panko crispy bread crumbs
  • ¾ teaspoon seasoned salt
  • 2 tablespoons butter melted
  • 2 tilapia fillets 5 to 6 oz each
  • 1 medium zucchini cut into ½-inch slices
  • 2 teaspoons chopped fresh thyme leaves
  • 2 teaspoons grated lemon peel

Instructions

  • Heat oven to 425°F.
  • Spray 15x10x1-inch pan with cooking spray.
  • In medium bowl, toss potato, oil and salt to coat.
  • Spread potato pieces in one half of pan.
  • Bake 15 to 20 minutes or until potato is tender.
  • Meanwhile, place flour on plate.
  • In shallow dish, beat egg with fork.
  • In another shallow dish, mix bread crumbs, seasoned salt and butter.
  • Coat fillets with flour.
  • Dip into egg; coat well with bread crumb mixture.
  • Remove pan from oven.
  • Place fillets in other half of pan.
  • Place zucchini over potatoes; toss to combine.
  • Bake 10 to 12 minutes or until fish flakes easily with fork and vegetables are tender.
  • Sprinkle fish with thyme.
  • Sprinkle vegetables with lemon peel; toss.

Nutrition values

Calories: 660 kcal
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Course; Fish / Fruit / Main Course / One Pot Dinner / Vegetables