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Herb-Crusted Tilapia with Lemon Potatoes

Herb-Crusted Tilapia with Lemon Potatoes
  • Prep 15 min
  • Total 40 min
  • Servings 2
Cooking for two? Try this easy oven meal of crispy fish, coated with Progresso® panko bread crumbs, and seasoned veggies.
September 8, 2011


  • 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.

No nutrition information available for this recipe
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