Ingredients:

  • 4 (6 oz/170g each) tilapia fillets, skinless
  • 2 tablespoons olive oil (30ml)
  • 1/4 cup (60ml) panko breadcrumbs
  • 1/4 cup (6g) chopped fresh parsley
  • 2 tablespoons (3g) chopped fresh basil
  • 1 tablespoon (1.5g) chopped fresh oregano
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • 2 tablespoons (30ml) lemon juice
  • 1 tablespoon (15g) grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • 1 red bell pepper, cored and chopped
  • 1 yellow bell pepper, cored and chopped
  • 1 zucchini, chopped
  • 1 red onion, chopped
  • 1 cup (140g) cherry tomatoes, halved
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss chopped bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, dried oregano, garlic powder, salt, and pepper in a large bowl.
  2. Spread the vegetables in a single layer on the baking sheet. Roast for 15 minutes.
  3. While the vegetables are roasting, in a small bowl, combine panko breadcrumbs, parsley, basil, oregano, minced garlic, lemon zest, lemon juice, Parmesan cheese, salt, and pepper.
  4. Pat tilapia fillets dry with paper towels. Brush with olive oil.
  5. Press the lemon-herb mixture evenly onto the top of each tilapia fillet.
  6. Remove the vegetables from the oven. Arrange the tilapia fillets amongst the vegetables on the baking sheet. Return to the oven and roast for another 10-12 minutes, or until the tilapia is cooked through and flakes easily with a fork and the crust is golden brown. Internal temperature should reach 145°F (63°C).
  7. Serve immediately, spooning the roasted vegetables alongside the tilapia.