Baked Tilapia with Parmesan Panko Crust, Herbed Potatoes and Carrots

This baked tilapia dinner brings together flaky fish, a savory Parmesan panko topping and simple roasted vegetables on the side.

Lemon zest, garlic, oregano and parsley keep the flavors bright, while a quick finish under the broiler gives the crust its golden color.

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Ingredients

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

12 ounce White PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Adjust oven racks to the upper and middle positions, then preheat the oven to 425°F.
2. Peel the carrot and cut it into 2-inch pieces. Quarter each piece lengthwise to make sticks. Halve the potatoes.
3. On a baking sheet, toss the carrots and potatoes with a drizzle of olive oil and a pinch each of salt and pepper.
4. Roast the vegetables on the upper rack until tender and browned, 20 to 25 minutes, tossing halfway through.
5. While the vegetables roast, zest the lemon until you have 1 teaspoon zest, then cut the lemon into wedges. Chop the parsley. Mince or grate the garlic.
6. In a small bowl, stir together the Parmesan cheese, dried oregano, lemon zest, garlic, panko breadcrumbs and a drizzle of olive oil. Season with salt and pepper.
7. Pat the tilapia dry with paper towels. Place it on a second lightly oiled baking sheet. Drizzle the fish with olive oil and season with salt and pepper.
8. Spoon the Parmesan panko mixture over the tilapia, pressing gently so the topping adheres.
9. Bake the tilapia on the middle rack until the fish is opaque and flakes easily, about 8 minutes.
10. When the fish and vegetables are done, remove both from the oven and heat the broiler.
11. Broil the tilapia until the crust is golden brown, about 2 minutes, watching closely.
12. Transfer the roasted vegetables to a large bowl. Add the butter and a large pinch of parsley, then toss until the butter melts. Season with salt and pepper.
13. Divide the tilapia and vegetables between plates. Squeeze lemon juice over the fish and vegetables, then sprinkle with remaining parsley if desired.

Recipe Tips

FAQ

How do I know when the tilapia is cooked?

The tilapia is ready when it turns opaque and flakes easily with a fork, which takes about 8 minutes in the oven before broiling the topping.

Why do the vegetables roast before the fish goes in?

The potatoes and carrots need more time to become tender and browned, while the tilapia cooks quickly.

Can I skip the parsley at the end?

The parsley adds fresh herb flavor to the buttery vegetables and finished plate, but the main baked fish and roasted vegetables will still work without the final sprinkle.