Crunchy Fish Sticks and Veggies with Dipping Sauce

• 8 small red new potatoes
• Kosher salt and pepper
• 12 oz. green beans
• 3/4 c. panko bread crumbs
• 1 tbsp. olive oil
• 1 tsp. paprika
• 1/4 c. finely chopped fresh flat-leaf parsley
• 1 1/2 lb. tilapia fillets
• 1/2 c. light mayonnaise
• 2 small dill pickles
• 2 tsp. whole-grain mustard
• Lemon wedges

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

red new potatoes, kosher salt, green beans, bread crumbs, olive oil, paprika, parsley, tilapia fillets, light mayonnaise, dill pickles, wholegrain mustard, lemon wedges

Taken from www.delish.com/recipefinder/crunchy-fish-sticks-veggies-dipping-sauce-recipe-wdy0613 (may not work)