Sometimes I just want to make a quick/easy/no need to think dinner that looks and tastes like I spent hours cooking and creating it. Enter McCormick’s Mediterranean Herb Crusted Tilapia and Lemon Potatoes.
When I went grocery shopping last Wednesday after returning from Europe, I came across this seasoning packet and it got me thinking. Is it quick? YES. Is it easy? YES. Is it a no need to think dinner? YES!! I was sold.
Along with the seasoning packet you need Tilapia, salt, olive oil, spinach, panko bread crumbs, bell pepper, and parmesan cheese.
After assembling the spinach/bell pepper topping I realized the recipe called for 6 tilapia filets… not 2 as I had purchased, so I had to get creative.
I followed the directions for the fish, topping each filet with the spinach/bell pepper topping but decided to use the leftover mixture and create a lemon potato dish.
I started by microwaving 4 small potatoes for 6 minutes. I then sliced the potatoes and pan crisped them on the stove top with a little leftover olive oil from the fish dish.
Next I added the remaining spinach/bell pepper mixture to the pan and sauteed for 5 minutes.
Lastly I added the juice and zest of one lemon.
The end result?? PERFECTION! Seriously, these potatoes were amazing. The lemon was the most amazing compliment to the Mediterranean seasoning from the fish mixture.
Although the two dishes look identical, the fish and the potatoes were unique and different in their own way. Next time I make this though, I am adding lemon to the fish dish for sure!