Herb crusted tilapia with lemon potatoes

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 I have a great recipe for Herb Crusted Tilapia with Lemon Potatoes that is easy and delicious with a great taste. Try this easy-baked meal of crispy fish, topped with Panko Progresso® breadcrumbs, and seasoned vegetables.


Herb crusted tilapia with lemon potatoes


Ingredients

1 large unpeeled potato, cut into 0.5-inch (1.3 cm) pieces

10 ml (2 tsp.) Olive oil

1/4 teaspoon (1.25 ml) salt

30 ml (2 tbsp.) All-purpose flour

1 egg

3/4 cup (185 ml) Progresso® crispy Panko breadcrumbs

3.75 ml (3/4 teaspoon) seasoned salt

30 ml (2 tbsp.) Butter, melted

2 fillets (5-6 oz each) tilapia

1 medium zucchini, cut into 0.5-inch (1.3 cm) slices

10 ml (2 tsp.) Fresh thyme leaves, chopped

10 ml (2 tsp.) Lemon zest

Steps

Prevent your screen from going dark while you cook.

1

Preheat the oven to 218 ° C (425 ° F). Spray 38 x 25 x 2.5 cm (15 x 10 x 1-inch) pan with nonstick spray. In a medium bowl, combine the potatoes, oil, and salt to cover them. Spread the potatoes in half of the pan. Bake 15 to 20 minutes or until potatoes are tender.

2

Meanwhile, put flour on a plate. In a shallow dish, beat the egg with a fork. In another shallow dish, combine the breadcrumbs, seasoned salt, and butter.

3

Coat the fillets with flour. Dip in egg, cover well with the breading mixture. Place the fillets in the other half of the mold. Place the zucchini on top of the potatoes; mix.

4

Bake 10 to 12 minutes or until fish flakes easily with a fork and vegetables are tender. Sprinkle the thyme over the fish; mix the vegetables with the lemon zest.


Herb crusted tilapia with lemon potatoes


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