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Baked Parmesan Crusted Tilapia with Roasted Potatoes

Baked Parmesan Crusted Tilapia with Roasted Potatoes

Dinner
Prep Time
15min
Cook Time
25min
Servings
4
Calories
320
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Chef's Note

For extra crispy potatoes, preheat the baking sheet in the oven before adding the potatoes. The key to perfect tilapia is not overcooking it - it's done as soon as it flakes easily with a fork!

Tags
fish
tilapia
baked
parmesan
potatoes
weeknight
quick
easy
american
family-friendly
Ingredients

  • 4 (6-oz) fillets tilapia fillets

  • 1.5 pounds baby potatoes

  • 3 tablespoons olive oil

  • 1/3 cup grated Parmesan cheese

  • 1/4 cup panko breadcrumbs

  • 1 teaspoon dried Italian herbs

  • 1/2 teaspoon garlic powder

  • 1 whole lemon

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons fresh parsley

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

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

  • 3

    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.

  • 4

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

  • 5

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

  • 6

    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.

  • 7

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

  • 8

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

  • 9

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

  • 10

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

  • 11

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

  • 12

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

  • 13

    Serve immediately with lemon wedges for squeezing over the fish.

Nutrition Information (per serving)
320
Calories
34g
Protein
22g
Carbs
12g
Fat
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