Crusted Fish with Roasted Vegetables

Step 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.

Step 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.

Step 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.

Step 4

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

Step 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.

Step 6

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

Step 7

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