Crispy Baked Tilapia

Corn and Zucchini Rice
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Ingredients

  • 1 cup panko breadcrumbs
  • 2 Tbsp chopped fresh parsley
  • 2 tsp lemon zest
  • 2 tsp minced garlic
  • ¼ cup butter, melted
  • 6 (6-oz) tilapia fillets, patted dry

Instructions

  1. Preheat oven to 400°F. Stir together panko, parsley, lemon zest, garlic, and melted butter. Lightly season fish with salt and pepper, and place on a parchment paper-lined rimmed baking sheet.
  2. Spoon breadcrumb mixture over fillets, pressing gently to adhere. Bake 10 to 15 minutes or until fish flakes easily with a fork.

Side Dish Ingredients

  • 2 zucchini, cut into half moons
  • 1 (12-oz) pkg frozen whole kernel corn, thawed
  • 2 Tbsp olive oil
  • 2 (8.8-oz) pouches microwavable jasmine rice

Side Dish Instructions

  1. Cook zucchini and corn in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes or until zucchini is tender.
  2. Meanwhile, heat rice according to package directions; add to zucchini mixture and season to taste.

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