Parmesan-Crusted Fish
with Herbed Potatoes and Carrots
So you think you're fancy, huh? Well, here’s a recipe for you: these elegant tilapia fillets are worthy of the upper crust, literally. They’re topped with an herbed panko and Parmesan crust that gets nicely browned in the oven. The result looks pretty highfalutin, but really, making it is as easy as can be.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Carrots
12 ounce
White Potatoes
1 unit
Lemon
¼ ounce
Parsley
1 clove
Garlic
¼ cup
Parmesan Cheese
(Contains Milk)
1 teaspoon
Dried Oregano
¼ cup
Panko Breadcrumbs
(Contains Wheat)
11 ounce
Tilapia
(Contains Fish)
Not included in your delivery
5 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust oven racks to upper and middle positions and preheat oven to 425 degrees. Peel carrot, then cut into 2-inch-long pieces. Quarter each piece lengthwise to create sticks. Cut potatoes in half. Toss carrots, potatoes, a drizzle of olive oil, and a pinch of salt and pepper on a baking sheet.
Roast carrots and potatoes in oven on upper rack until tender and browned, 20-25 minutes, tossing halfway through. Meanwhile, zest lemon until you have 1 tsp zest, then cut into wedges. Chop parsley. Mince or grate 1 clove garlic (use the other as you like).
In a small bowl, combine Parmesan, oregano, zest, garlic, ¼ cup panko (we sent more), and a drizzle of olive oil. Season with salt and pepper.
Pat tilapia dry with a paper towel. Place on another, lightly oiled baking sheet. Sprinkle each fillet with a drizzle of olive oil and season with salt and pepper. Top with crust mixture, pressing to adhere. Bake in oven until flaky and opaque, about 8 minutes. After tilapia and veggies are both done, remove from oven and heat broiler.
Place tilapia under broiler and broil until crust is golden brown, about 2 minutes. Meanwhile, transfer veggies to a large bowl along with 1 TBSP butter and a large pinch of parsley. Toss to combine and melt butter. Season with salt and pepper.
Divide veggies and tilapia between plates. Squeeze over a bit of lemon juice and sprinkle with remaining parsley, if desired.
