Lemon Herb Panko Crusted Tilapia with Roasted Asparagus and Red Potatoes

Name: Lemon Herb Panko Crusted Tilapia with Roasted Asparagus and Red Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 4 (6 oz) fillets Tilapia; 1/2 cup Panko breadcrumbs; 2 tbsp Fresh parsley, chopped; 1 tbsp Fresh dill, chopped; 1 tsp Lemon zest; 1/4 cup All-purpose flour; 2 large Eggs, beaten; Salt and black pepper To taste; 1 lb Asparagus, tough ends trimmed; 1.5 lbs Small red potatoes, quartered; 3 tbsp Olive oil, divided; 1 lemon Cut into wedges, for serving

(0 Ratings)

This dish is a vibrant celebration of spring, perfect for a March dinner, especially during Lent. The tilapia is delicately flavored with lemon and herbs, then coated in crunchy panko breadcrumbs and baked to a golden crisp. Paired with simply roasted asparagus and red potatoes, it creates a balanced and incredibly satisfying meal that's both healthy and delicious, bringing a touch of freshness to your table.

speichern

Lemon Herb Panko Crusted Tilapia with Roasted Asparagus and Red Potatoes

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEasy

Equipment

Large baking sheetsShallow dishesCutting boardKnives

Instructions

1
Preheat oven to 400°F (200°C). On a large baking sheet, toss the quartered red potatoes with 2 tablespoons of olive oil, salt, and pepper. Roast for 15 minutes.
2
While potatoes roast, prepare the tilapia. In a shallow dish, combine panko breadcrumbs, chopped parsley, dill, lemon zest, salt, and pepper. In another shallow dish, place the flour. In a third, beat the eggs.
3
Pat tilapia fillets dry. Dredge each fillet in flour, shaking off excess, then dip in beaten egg, and finally press into the panko mixture to coat evenly. Place coated fillets on a separate parchment-lined baking sheet.
4
After the potatoes have roasted for 15 minutes, add the trimmed asparagus to the same baking sheet (or a separate one if crowded), drizzle with the remaining 1 tablespoon of olive oil, salt, and pepper. Place the baking sheet with tilapia in the oven alongside the vegetables.
5
Bake for another 12-15 minutes, or until the tilapia is golden brown and flakes easily with a fork, and the vegetables are tender-crisp. Serve immediately with fresh lemon wedges.

Nutrition

Calories480 kcal

Protein40g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I use a different type of fish?

Yes, cod, haddock, or flounder would also work well with this panko crust. Adjust cooking time as needed for the thickness of the fish.

How do I ensure the panko crust gets crispy?

Ensure your oven is fully preheated and don't overcrowd the baking sheet, which can steam the fish instead of crisping it. A little spray of cooking oil over the panko before baking can also help.

Can I prepare the vegetables ahead of time?

You can wash and cut the potatoes and asparagus a day in advance and store them in the refrigerator. Toss them with oil and seasonings just before roasting.

What others say

No ratings yet

Be the first to rate this recipe and share your feedback.

Rate Recipe!

RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.