Name: Crunchy Fish Sticks and Veggies with Dipping Sauce
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 8 small red new potatoes; Kosher salt and pepper; 12 oz. green beans; 3/4 c. panko bread crumbs; 1 tbsp. olive oil; 1 tsp. paprika; 1/4 c. finely chopped fresh flat-leaf parsley; 1 1/2 lb. tilapia fillets; 1/2 c. light mayonnaise; 2 small dill pickles; 2 tsp. whole-grain mustard; Lemon wedges

Step 1Heat the oven to 425 degrees F. Bring a large pot of water to a boil. Add the potatoes and 1 teaspoon salt and cook until just tender, 12 to 15 minutes, adding the green beans during the last 4 minutes of cooking. Drain and run under cold water to cool. Slice the potatoes.

Step 2Meanwhile, line a baking sheet with nonstick foil. In a shallow bowl, combine the bread crumbs, oil, paprika, half the parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cut the tilapia diagonally into 1 1/2-inch-thick strips and coat in the bread crumb mixture, pressing gently to help it adhere. Transfer to the prepared baking sheet and cook until golden brown and opaque throughout, 8 to 10 minutes.

Step 3While the fish is cooking, in a medium bowl, combine the mayonnaise, pickles, mustard, and remaining parsley. Serve the fish and vegetables with the dipping sauce and lemon wedges, if desired.

Crunchy Fish Sticks and Veggies with Dipping Sauce

Ingredients

Directions

Recipe Headquarters