Crunchy Fish Sticks and Veggies with Dipping Sauce

1. 1

   Heat the oven to 425 degrees F. Bring a large pot of water to a boil.

2. 2

   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.

3. 3

   Drain and run under cold water to cool.

4. 4

   Slice the potatoes.

5. 5

   Meanwhile, line a baking sheet with nonstick foil.

6. 6

   In a shallow bowl, combine the bread crumbs, oil, paprika, half the parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

7. 7

   Cut the tilapia diagonally into 1 1/2-inch-thick strips and coat in the bread crumb mixture, pressing gently to help it adhere.

8. 8

   Transfer to the prepared baking sheet and cook until golden brown and opaque throughout, 8 to 10 minutes.

9. 9

   While the fish is cooking, in a medium bowl, combine the mayonnaise, pickles, mustard, and remaining parsley.

10. 10

    Serve the fish and vegetables with the dipping sauce and lemon wedges, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.