Wash and dry all produce. Adjust oven racks to upper and middle positions and preheat oven to 425 degrees. Peel carrot, then cut into 2-inch-long pieces. Quarter each piece lengthwise to create sticks. Cut potatoes in half. Toss carrots, potatoes, a drizzle of olive oil, and a pinch of salt and pepper on a baking sheet.

Roast carrots and potatoes in oven on upper rack until tender and browned, 20-25 minutes, tossing halfway through. Meanwhile, zest lemon until you have 1 tsp zest, then cut into wedges. Chop parsley. Mince or grate 1 clove garlic (use the other as you like).

In a small bowl, combine Parmesan, oregano, zest, garlic, 1/4 cup panko (we sent more), and a drizzle of olive oil. Season with salt and pepper.

Pat tilapia dry with a paper towel. Place on another, lightly oiled baking sheet. Sprinkle each fillet with a drizzle of olive oil and season with salt and pepper. Top with crust mixture, pressing to adhere. Bake in oven until flaky and opaque, about 8 minutes. After tilapia and veggies are both done, remove from oven and heat broiler.

Place tilapia under broiler and broil until crust is golden brown, about 2 minutes. Meanwhile, transfer veggies to a large bowl along with 1 TBSP butter and a large pinch of parsley. Toss to combine and melt butter. Season with salt and pepper.

Divide veggies and tilapia between plates. Squeeze over a bit of lemon juice and sprinkle with remaining parsley, if desired.