Cook the Potatoes: Preheat the oven to 400 degrees. Place the potatoes in a medium pot of water with a large pinch of salt. If there are any larger potatoes, halve them beforehand. Bring to a boil and cook for 15-20 minutes, until easily pierced with a knife. We’ll be adding the carrots to the pot later so keep an eye on the time!

Mince or grate the garlic. Peel the carrot and cut it into 2 inch by 1/2-inch sticks (as if you’ll be dipping them). Zest and cut the lemon into wedges. Chop the parsley.

Make the breading: In a small bowl, combine the Parmesan, Herbs de Provence, lemon zest, panko, half the garlic, and a drizzle of olive oil. Season with salt and pepper.

Bake the Tilapia: Place the tilapia fillets on a lightly oiled baking sheet. Drizzle each tilapia fillet with a drizzle of olive oil and season with salt and pepper. Top each fillet with half of the breading and press to adhere. Place in the oven and bake for 8-10 minutes, until the fish easily flakes with a fork. TIP: If you’d like, turn on the broiler and place the fillets under the heat source for about a minute, until the crust is golden brown.

When the potatoes are almost ready, add the carrots to the pot with the potatoes and cook for 5-6 minutes, until crisp-tender. Drain and return to the pot. Add 1 tablespoon butter, the remaining garlic, and a large pinch of parsley. Season with salt and pepper. Cook, tossing, for 1-2 minutes, until the garlic is fragrant.

Serve the tilapia with the potatoes and carrots to the side. Finish with squeeze of lemon and any remaining parsley, if desired. Enjoy!