Crispy Parmesan Crusted Tilapia with Garlic Herb Potatoes and Carrots

This parmesan crusted tilapia is the perfect weeknight dinner: flaky fish, a golden crispy crust and tender vegetables all come together in under 30 minutes. The combination of nutty parmesan, zesty lemon and fragrant oregano creates a topping that’s both crunchy and flavorful.

We’ve paired the fish with baby potatoes and carrots tossed in a garlicky herb butter. It’s a complete meal that feels special but is simple enough for any night of the week. Serve with lemon wedges for a bright finish.

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Ingredients

2 fillet TilapiaView ingredient guideLike ingredientDislike ingredient

12 ounce Baby PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 bunch ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Place the baby potatoes in a pot of salted water. Cut any larger potatoes in half so they cook evenly. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, until easily pierced with a knife.
2. While the potatoes cook, mince or grate the garlic. Peel the carrot and cut into 2-inch long, ½-inch thick sticks. Zest the lemon, then cut it into wedges. Finely chop the parsley.
3. In a small bowl, combine the Parmesan, panko, oregano, lemon zest, half the garlic and 1 teaspoon olive oil. Season with salt and pepper.
4. Place the tilapia fillets on a lightly oiled baking sheet. Drizzle each fillet with 1 teaspoon olive oil and season with salt and pepper. Top each fillet with half the panko mixture, pressing gently to adhere. Bake for about 8 minutes, until the fish is opaque and flakes easily with a fork. For a golden crust, you can broil for 1 minute-watch carefully to avoid burning.
5. When the potatoes are almost tender, add the carrot sticks to the pot and cook for about 5 minutes, until crisp-tender. Drain and return to the pot. Add the butter, remaining garlic and a pinch of parsley. Season with salt and pepper. Toss over medium heat for 1-2 minutes until fragrant.
6. Serve the tilapia alongside the potatoes and carrots. Squeeze fresh lemon juice over the fish and garnish with remaining parsley.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any mild white fish like cod, haddock or sole works well. Adjust cooking time based on thickness.

Can I make this recipe gluten-free?

Absolutely! Substitute the panko breadcrumbs with gluten-free panko or crushed gluten-free crackers.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain crispiness.