Roasted Tilapia with Potato and Lemon Herb Crust
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just 40 minutes from start to table. Tilapia is such an affordable white fish, and it's packed with lean protein that keeps me satisfied without weighing me down. The crispy potato and herb crust adds wonderful texture while fresh lemon brightens everything up beautifully. It looks impressive enough for company but honestly feels so simple to make that I don't hesitate to throw it together on busy nights. The whole kitchen smells amazing while it roasts, and cleanup is minimal since everything goes on one pan.
Ella x
Ingredients
- 4tilapia fillets(about 6 oz each)
- 1½ poundsbaby potatoes(halved)
- 4 tablespoonsextra virgin olive oil
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 3 tablespoonsfresh parsley(chopped)
- 1lemon(zested and halved)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlpanko breadcrumbs
- 2 tablespoonsparmesan cheese(grated)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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