One Fish, Two Fish

See, I never get to cook fish.  Well, almost never.  My family in Utah doesn't like it.  But I've been visiting my daughter in Ohio, who just had a baby.  So I begged for the opportunity to cook for her.  We've had fish twice.  The other one was blogged about quite a while ago.  This was the one we've tried tonight.  And it was good!  Really good!  And easy!  Really easy!  And if you have a small family, the recipe is made for two; easily doubled or tripled for more, of course.

HERB-CRUSTED TILAPIA WITH LEMON POTATOES

1 large unpeeled potato, cut into 1/2 in pieces
2 teaspoons olive oil
1/4 teaspoon salt
2 tablespoons all purpose flour
1 egg
3/4 cup panko 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

Heat oven to 425 F.  Spray 15x10x1 in 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.

Meanwhile, place flour on plate.  In shallow dish, beat egg with fork.  In another shallow dish, mix bread crumbs, seasoned salt, and butter.

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.

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.

2 Servings

Source:  Bettycrocker.com

Cook's notes:  I made the mistake of cubing the zucchini instead of slicing it.  Tasted good but the cooking was a little uneven.  I also didn't measure the lemon zest (cooking in someone else's kitchen is always a little challenging and I was beating the clock).  It was a little tart, but I liked it.  I thought this was a great recipe and even the fish-challenged would like it.