Crunchy Fish Sticks and Veggies with Dipping Sauce

By Joelene

Ingredients

• 8 small (about 12 ounces) red new potatoes
• Kosher salt
• Pepper
• 12 ounce(s) green beans
• 3/4 cup(s) panko bread crumbs
• 1 tablespoon(s) olive oil
• 1 teaspoon(s) paprika
• 1/4 cup(s) finely chopped fresh flat-leaf parsley
• 1 1/2 pound(s) tilapia fillets
• 1/2 cup(s) light mayonnaise
• 2 small dill pickles, finely chopped
• 2 teaspoon(s) whole-grain mustard
• Lemon wedges, for serving

Preparation

Step 1

Heat the oven to 425 degrees F. Bring a large pot of water to a boil. 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. Drain and run under cold water to cool. Slice the potatoes.
Meanwhile, line a baking sheet with nonstick foil. In a shallow bowl, combine the bread crumbs, oil, paprika, half the parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cut the tilapia diagonally into 1 1/2-inch-thick strips and coat in the bread crumb mixture, pressing gently to help it adhere. Transfer to the prepared baking sheet and cook until golden brown and opaque throughout, 8 to 10 minutes.
While the fish is cooking, in a medium bowl, combine the mayonnaise, pickles, mustard, and remaining parsley. Serve the fish and vegetables with the dipping sauce and lemon wedges, if desired.