Roasted Tilapia with Potato and Lemon Herb Crust

Instructions

1. 1

   Preheat oven to 425°F and line a large baking sheet with parchment paper.

   Tip: Using parchment paper prevents sticking and makes cleanup easier.

2. 2

   Toss halved baby potatoes with 2 tablespoons olive oil, minced garlic, 1 teaspoon thyme, half the salt, and pepper. Spread evenly on the baking sheet and roast for 15 minutes.

   Tip: Start potatoes first since they need more time than the delicate fish.

3. 3

   While potatoes roast, pat tilapia fillets dry with paper towels and place on a separate area of the baking sheet or a smaller sheet.

   Tip: Dry fish ensures better browning and prevents steaming.

4. 4

   Drizzle tilapia with remaining 2 tablespoons olive oil and season with remaining salt and pepper. Squeeze fresh lemon juice over each fillet.

   Tip: Don't skip the lemon juice—it keeps the fish moist and adds brightness.

5. 5

   In a small bowl, combine panko breadcrumbs, parmesan, remaining thyme, lemon zest, and 2 tablespoons fresh parsley.

   Tip: The herb mixture can be made ahead and stored in an airtight container.

6. 6

   After potatoes have roasted 15 minutes, remove baking sheet and distribute the herb-breadcrumb mixture evenly over each tilapia fillet, pressing gently to adhere.

   Tip: Don't pack the topping too tightly or it becomes dense.

7. 7

   Return the sheet to the oven and roast for 10 more minutes until the fish flakes easily with a fork and the topping is golden brown.

   Tip: Tilapia cooks quickly, so watch carefully to avoid overcooking and drying out the fish.

8. 8

   Remove from oven and garnish with remaining fresh parsley and lemon wedges. Serve immediately while still hot.

   Tip: A squeeze of fresh lemon at the table enhances the flavors beautifully.