Ingredients
Units
Scale
- 1 1/2 lbs. (about 3 small) Russet potatoes
- 1 Tbsp. olive oil
- Salt and pepper
- 4 skinless fish fillets, 6 oz. each
- 1/3 cup panko
- 2 Tbsp. melted butter
- 2 tsp. lemon zest
- Chopped parsley
- Lemon wedges
Instructions
- Preheat the oven to 425 F/218 C. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside.
- Cut potatoes½-inch wedges and drizzle with olive oil. Place potatoes on the prepared baking sheet and bake for 25 minutes.
- Pat fish dry with paper towels. In a small bowl, combine panko, butter, and lemon zest.
- Remove the baking sheet from the oven and skooch the potatoes over to make room for the fish on the sheet. Place fish on the pan and evenly divide the panko mixture over each fillet. Press down to adhere.
- Return the baking sheet with potatoes and fish to the oven and bake for 10 minutes or until fish is done and flakes easily.
- Top with chopped parsley and serve with lemon wedges.