Crispy Baked Fish
Corn and Zucchini Rice
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 (or use frozen cod)
Instructions
- Preheat oven to 400°F. Stir together panko, parsley, lemon zest, garlic, and melted butter. Season fish lightly with salt and pepper, and place on a greased rimmed baking sheet.
- Spoon breadcrumb mixture over fillets, pressing to adhere. Bake 10 to 15 minutes or until fish flakes with a fork.
Side Dish Ingredients
- 2 zucchini, cut into half-moons
- 1 (12-oz) pkg frozen whole kernel corn, thawed
- 2 Tbsp butter
- 2 (8.8-oz) pouches microwavable white rice
Side Dish Instructions
- Cook zucchini and corn in butter in a large nonstick skillet over medium-high heat 5 to 6 minutes or until zucchini is tender.
- Meanwhile, microwave rice according to package directions; add to zucchini mixture, and season with salt to taste.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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- Matching Grocery List
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