Herb-Crusted Baked Tilapia with Roasted Vegetables

Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.

In a large bowl, combine the broccoli florets, sliced red bell pepper, and red onion wedges. Drizzle with 3 tbsp of olive oil and sprinkle with 1/2 tsp of garlic powder, 1/2 tsp of kosher salt, and 1/4 tsp of black pepper. Toss everything together until the vegetables are evenly coated.

Spread the seasoned vegetables in a single layer on the prepared baking sheet. Place in the preheated oven and roast for 15 minutes, allowing them to begin to soften and caramelize.

While the vegetables are roasting, prepare the herb crust. In a small bowl, combine 3/4 cup of panko breadcrumbs, 1/3 cup of grated Parmesan, 1 tsp of dried oregano, 1 tsp of dried basil, the remaining 1/2 tsp of garlic powder, 1/4 tsp of kosher salt, and 1/4 tsp of black pepper. Pour in 4 tbsp of melted butter and stir with a fork until the mixture resembles coarse, damp sand.

Pat the 4 tilapia fillets dry with a paper towel. This helps the crust adhere better. Season both sides of the fillets lightly with a pinch of salt and pepper.

After 15 minutes, carefully remove the baking sheet from the oven. Push the vegetables to the sides to make space for the fish. Arrange the tilapia fillets in the center of the pan. Evenly pat the panko mixture on top of each fillet, pressing gently to help it stick.

Return the baking sheet to the oven and bake for an additional 12-15 minutes, or until the tilapia is opaque and flakes easily with a fork, and the panko crust is golden brown and crisp. The vegetables should be tender-crisp and nicely browned at the edges.

Remove from the oven. Garnish the entire pan with 2 tbsp of fresh chopped parsley. Serve immediately with lemon wedges on the side for squeezing over the fish and vegetables.