Lemon Garlic Butter Tilapia with Roasted Potato Medley

Preheat your oven to 425°F (220°C). Position racks in the upper and lower thirds of the oven.

Wash and cut 2 pounds of russet potatoes and 1 pound of sweet potatoes into 1-inch cubes. Slice 2 medium red bell peppers and 1 large red onion into 1-inch pieces.

In a large bowl, toss the potatoes, bell peppers, and onion with 3 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 tablespoon of chopped fresh thyme, and 1 tablespoon of chopped fresh rosemary.

Spread the vegetable mixture evenly on a large baking sheet. Roast on the lower rack for 35-40 minutes, stirring halfway through, until potatoes are golden and tender.

While the vegetables roast, prepare the tilapia. Pat 2 pounds of tilapia fillets dry with paper towels and season both sides with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of paprika.

In a small bowl, combine 1/2 cup of panko breadcrumbs, 1/2 cup of grated parmesan cheese, and 2 tablespoons of chopped fresh parsley. Set aside.

In a small saucepan, melt 6 tablespoons of butter over medium heat. Add 6 minced garlic cloves and cook for 1-2 minutes until fragrant but not browned.

Remove from heat and stir in the juice and zest of 2 lemons, 2 tablespoons of dijon mustard, and 2 tablespoons of honey. Mix well.

Place the tilapia fillets on a lightly oiled baking sheet. Brush each fillet generously with the lemon-garlic butter mixture, then sprinkle with the breadcrumb-parmesan mixture, pressing gently to adhere.

When the potatoes have been cooking for about 25 minutes, place the tilapia on the upper rack of the oven and bake for 12-15 minutes, until the fish flakes easily and the topping is golden brown.

Meanwhile, prepare the sauce. In a small saucepan, heat 3 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.

Add 1/2 cup of white wine and simmer for 2-3 minutes to reduce slightly. Add the juice of 1 lemon and 2 tablespoons of chopped fresh parsley. Season with 1/2 teaspoon of salt and a pinch of black pepper. Keep warm.

Cook 6 cups of white rice according to package instructions if not already prepared.

To serve, place a portion of rice on each plate, top with roasted potato medley and a tilapia fillet. Drizzle with the warm lemon-garlic sauce and garnish with additional fresh herbs and lemon wedges if desired.