Baked Parmesan Tilapia with Roasted Garlic Mashed Potatoes and Steamed Broccoli

Preheat oven to 400°F (200°C).

Wash and peel 2 pounds of russet potatoes, then cut into 1-inch cubes. Place in a large pot and cover with cold water. Add 1/2 teaspoon salt and bring to a boil. Reduce heat and simmer until potatoes are fork-tender, about 15 minutes.

Meanwhile, peel 6 garlic cloves and place them on a small piece of aluminum foil. Drizzle with 1 tablespoon olive oil and wrap tightly. Place in the oven and roast for 15 minutes until soft and fragrant.

While potatoes and garlic are cooking, wash the broccoli head and cut into florets. Set aside.

Pat the tilapia fillets dry with paper towels and place on a baking sheet lined with parchment paper.

In a small bowl, combine 1/3 cup grated Parmesan cheese, 1/4 cup breadcrumbs, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Brush each tilapia fillet with 1 tablespoon olive oil, then sprinkle the Parmesan mixture evenly over the top of each fillet, pressing gently to adhere.

Cut the lemon in half. Squeeze juice from half the lemon over the fillets, then cut the remaining half into 4 thin slices for garnish.

Place the fish in the oven and bake for 12-15 minutes until the fish flakes easily with a fork and the topping is golden brown.

While the fish is baking, drain the cooked potatoes and return them to the pot. Add the roasted garlic cloves, 3 tablespoons butter, 1/3 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Mash the potatoes with a potato masher until smooth and creamy. Cover to keep warm.

Place the broccoli florets in a steamer basket over boiling water. Cover and steam for 4-5 minutes until bright green and tender-crisp.

Serve each tilapia fillet with a portion of mashed potatoes and steamed broccoli. Garnish with a lemon slice.