Herb-Crusted Tilapia With Lemon Potatoes
Ingrediënten
- 1 large potato unpeeled, cut into ½-inch pieces
- 2 teaspoons olive oil
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour
- 1 egg
- ¾ cup plain panko crispy bread crumbs
- ¾ teaspoon seasoned salt
- 2 tablespoons butter melted
- 2 tilapia fillets 5 to 6 oz each
- 1 medium zucchini cut into ½-inch slices
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons grated lemon peel
Instructies
- Heat oven to 425°F.
- Spray 15x10x1-inch pan with cooking spray.
- In medium bowl, toss potato, oil and salt to coat.
- Spread potato pieces in one half of pan.
- Bake 15 to 20 minutes or until potato is tender.
- Meanwhile, place flour on plate.
- In shallow dish, beat egg with fork.
- In another shallow dish, mix bread crumbs, seasoned salt and butter.
- Coat fillets with flour.
- Dip into egg; coat well with bread crumb mixture.
- Remove pan from oven.
- Place fillets in other half of pan.
- Place zucchini over potatoes; toss to combine.
- Bake 10 to 12 minutes or until fish flakes easily with fork and vegetables are tender.
- Sprinkle fish with thyme.
- Sprinkle vegetables with lemon peel; toss.
Nutritional Information
Calories: 660 kcal
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