Baked Parmesan Crusted Tilapia with Roasted Potatoes

Preheat oven to 425°F (220°C).

Wash and cut 1.5 pounds baby potatoes in half. Pat dry with paper towels.

Place potatoes on a large baking sheet. Drizzle with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat.

Arrange potatoes cut-side down in a single layer and roast for 10 minutes while preparing the fish.

Pat the 4 tilapia fillets dry with paper towels. Season both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

In a shallow bowl, mix 1/3 cup Parmesan cheese, 1/4 cup panko breadcrumbs, 1 teaspoon dried Italian herbs, and 1/2 teaspoon garlic powder.

Brush each tilapia fillet with remaining 1 tablespoon olive oil, then press the top side into the Parmesan mixture to create a crust.

After potatoes have roasted for 10 minutes, push them to one side of the baking sheet.

Place the crusted tilapia fillets on the other side of the baking sheet, crusted side up.

Return to oven and bake for 12-15 minutes until fish flakes easily with a fork and potatoes are golden and tender.

While everything is baking, wash and chop 2 tablespoons fresh parsley. Cut the lemon into wedges.

Remove from oven, sprinkle the chopped parsley over potatoes and fish.

Serve immediately with lemon wedges for squeezing over the fish.