Parmesan-Crusted Fish

Name: Parmesan-Crusted Fish with Herbed Potatoes and Carrots
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Carrots; 12 ounce White Potatoes; 1 unit Lemon; ¼ ounce Parsley; 1 clove Garlic; ¼ cup Parmesan Cheese; 1 teaspoon Dried Oregano; ¼ cup Panko Breadcrumbs; 11 ounce Tilapia; 5 teaspoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

with Herbed Potatoes and Carrots

Recipe Development TeamPublished on July 11, 2017

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So you think you're fancy, huh? Well, here’s a recipe for you: these elegant tilapia fillets are worthy of the upper crust, literally. They’re topped with an herbed panko and Parmesan crust that gets nicely browned in the oven. The result looks pretty highfalutin, but really, making it is as easy as can be.

Allergens:

Milk

•Wheat

•Fish

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Carrots

12 ounce

White Potatoes

1 unit

Lemon

¼ ounce

Parsley

1 clove

Garlic

¼ cup

Parmesan Cheese

(Contains: Milk)

1 teaspoon

Dried Oregano

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

11 ounce

Tilapia

(Contains: Fish)

Not included in your delivery

5 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2259 kJ

Calories540 kcal

Fat26 g

Saturated Fat10 g

Carbohydrate49 g

Sugar8 g

Dietary Fiber10 g

Protein40 g

Cholesterol105 mg

Sodium340 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Peeler

•Zester

•Small Bowl

•Paper Towel

•Large Bowl

Instructions

1

Wash and dry all produce. Adjust oven racks to upper and middle positions and preheat oven to 425 degrees. Peel carrot, then cut into 2-inch-long pieces. Quarter each piece lengthwise to create sticks. Cut potatoes in half. Toss carrots, potatoes, a drizzle of olive oil, and a pinch of salt and pepper on a baking sheet.

2

Roast carrots and potatoes in oven on upper rack until tender and browned, 20-25 minutes, tossing halfway through. Meanwhile, zest lemon until you have 1 tsp zest, then cut into wedges. Chop parsley. Mince or grate 1 clove garlic (use the other as you like).

3

In a small bowl, combine Parmesan, oregano, zest, garlic, ¼ cup panko (we sent more), and a drizzle of olive oil. Season with salt and pepper.

4

Pat tilapia dry with a paper towel. Place on another, lightly oiled baking sheet. Sprinkle each fillet with a drizzle of olive oil and season with salt and pepper. Top with crust mixture, pressing to adhere. Bake in oven until flaky and opaque, about 8 minutes. After tilapia and veggies are both done, remove from oven and heat broiler.

5

Place tilapia under broiler and broil until crust is golden brown, about 2 minutes. Meanwhile, transfer veggies to a large bowl along with 1 TBSP butter and a large pinch of parsley. Toss to combine and melt butter. Season with salt and pepper.