Flaky tilapia gets a crunchy twist with an oregano, panko, and Parmesan crust. Sweet carrots and hearty potatoes are tossed with butter and parsley to keep you satisfied (and away from the snack drawer later).
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Cook the Potatoes: Preheat the oven to 400 degrees. Place the potatoes in a medium pot of water with a large pinch of salt. If there are any larger potatoes, halve them beforehand. Bring to a boil and cook for 15-20 minutes, until easily pierced with a knife. We’ll be adding the carrots to the pot later so keep an eye on the time!
Mince or grate the garlic. Peel the carrot and cut it into 2 inch by ½-inch sticks (as if you’ll be dipping them). Zest and cut the lemon into wedges. Chop the parsley.
Make the breading: In a small bowl, combine the Parmesan, oregano, lemon zest, panko, half the garlic, and a drizzle of olive oil. Season with salt and pepper.
Bake the Tilapia: Place the tilapia fillets on a lightly oiled baking sheet. Drizzle each tilapia fillet with a drizzle of olive oil and season with salt and pepper. Top each fillet with half of the breading and press to adhere. Place in the oven and bake for 8-10 minutes, until the fish easily flakes with a fork. TIP: If you’d like, turn on the broiler and place the fillets under the heat source for about a minute, until the crust is golden brown.
When the potatoes are almost ready, add the carrots to the pot with the potatoes and cook for 5-6 minutes, until crisp-tender. Drain and return to the pot. Add 1 tablespoon butter, the remaining garlic, and a large pinch of parsley. Season with salt and pepper. Cook, tossing, for 1-2 minutes, until the garlic is fragrant.
Serve the tilapia with the potatoes and carrots to the side. Finish with squeeze of lemon and any remaining parsley, if desired. Enjoy!