Crusted Fish with Roasted Vegetables

Ingredients

• 4 filets fish fillets
• 1 cup breadcrumbs
• 2 cups cherry tomatoes
• 1 pound baby potatoes
• 8 ounces mushrooms
• 3 tablespoons olive oil
• 1 teaspoon dried herbs
• 1 teaspoon salt

Instructions

1. 1

   Preheat oven to 425°F. Halve the 1 lb baby potatoes and toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp dried herbs on a baking sheet. Roast for 15 minutes.

2. 2

   Add the 2 cups cherry tomatoes and 8 oz mushrooms to the baking sheet, toss with 1 tbsp olive oil, and roast for 10 more minutes until vegetables are tender and browned.

3. 3

   While vegetables roast, mix 1 cup breadcrumbs with 1 tbsp olive oil, 1/2 tsp dried herbs, and 1/2 tsp salt in a bowl until crumbly.

4. 4

   Pat the 4 fish fillets dry and press the breadcrumb mixture onto the top of each fillet, coating evenly.

5. 5

   Place the crusted fish on a separate baking sheet and bake for 12-15 minutes, until the crust is golden and the fish flakes easily with a fork.

6. 6

   Serve the fish hot with the roasted vegetables on the side.

7. 7

   Optional: sprinkle with fresh lemon juice or chopped parsley before serving.

Tools you’ll need

• baking sheet
• mixing bowl
• knife
• cutting board

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