SHEET PAN PANKO PARMESAN GROUPER WITH SUPERBLY HERBY POTATOES AND ZUCCHINI

Seafood|Casseroles|Superbly Herby

Ingredients

The Potatoes:

2 ½ pounds Yukon Gold potatoes, cut into quarters (or chunks about 2-3” in diameter)

¼ cup olive oil

2 teaspoons Dish off the Block Superbly Herby Spice Blend

½ teaspoon salt

½ teaspoon black pepper

The Fish:

2 ½ pounds grouper filets, skinned (or other white fish like haddock, cod, snapper, etc…)

½ teaspoon salt

½ teaspoon black pepper

¼ cup Hellmann’s Light Mayo

1 tablespoon Dijon mustard

1 ½ teaspoons Dish off the Block Superbly Herby Spice Blend

¼ cup parmesan

½ cup panko breadcrumbs

1 teaspoon paprika

¼-⅓ cup olive oil

1 lemon, cut into quarters (plus more slices for garnish)

1 tablespoon flat leaf parsley, chopped

The Zucchini:

1 ½ pounds small zucchini and summer squash, sliced into ½” thick rounds

Instructions

Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil.

Place the potatoes in a large bowl and add the olive oil, Superbly Herby, salt, and pepper. Toss until the potatoes are evenly coated in the spices. Place them on the prepared baking sheet and bake for 20 minutes.

While the potatoes are baking, place the fish filet(2) on a cutting board and season the tops of the filets with the salt and pepper. Place the mayonnaise, Dijon, and Superbly Herby in a small bowl and whisk to combine. Spread this mixture evenly over the tops of the filets. Combine the parmesan and panko in another small bowl and spread this mixture on top of the mayo lightly pressing to adhere. Sprinkle the paprika over the top of the filets.

Remove the potatoes from the oven after 20 minutes. Add the zucchini and summer squash to the pan and toss them with the potatoes. Push them to the sides of the sheet pan making room to place the filets. Place the coated fish filets on the empty areas of the pan and move the potatoes and squash around them so that everything is in an even layer.

Drizzle all over generously with ¼-⅓ cup of the remaining olive oil. Bake for an additional 20-30 minutes until the fish is cooked through in the center and flakes easily with a fork.

Squeeze the lemon juice all over the top of the fish. Garnish with more lemons and parsley. Serve immediately.