Herb-Crusted Tilapia with Lemon Potatoes

Herb-Crusted Tilapia with Lemon Potatoes

Cooking for two? Try this easy oven meal of crispy fish, coated with Progresso® panko bread crumbs, and seasoned veggies.

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

2

servings

1
large unpeeled potato, cut into 1/2-inch pieces
2
teaspoons olive oil
1/4
teaspoon salt
2
tablespoons Gold Medal® all-purpose flour
1
egg
3/4
cup Progresso® panko crispy bread crumbs
3/4
teaspoon seasoned salt
2
tablespoons butter, melted
2
tilapia fillets (5 to 6 oz each)
1
medium zucchini, cut into 1/2-inch slices
2
teaspoons chopped fresh thyme leaves
2
teaspoons grated lemon peel
  1. Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, toss potato, oil and salt to coat. Spread potato in half of pan. Bake 15 to 20 minutes or until potato is tender.
  2. Meanwhile, place flour on plate. In shallow dish, beat egg with fork. In another shallow dish, mix bread crumbs, seasoned salt and butter.
  3. Coat fillets with flour. Dip into egg; coat well with bread crumb mixture. Place fillets in other half of pan. Place zucchini over potatoes; toss to combine.
  4. Bake 10 to 12 minutes or until fish flakes easily with fork and vegetables are tender. Sprinkle fish with thyme; toss vegetables with lemon peel.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Any whitefish with mild flavor and medium-firm texture can be substituted for the tilapia in this recipe.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 660
    • (Calories from Fat 210),
  • Total Fat 23g
    • (Saturated Fat 10g,
    • Trans Fat 1/2g),
  • Cholesterol 210mg;
  • Sodium 1360mg;
  • Total Carbohydrate 71g
    • (Dietary Fiber 6g,
    • Sugars 7g),
  • Protein 41g;
Percent Daily Value*:
    Exchanges:
    • 4 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 1/2 Vegetable;
    • 3 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.
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