How to Cut Your Finger: Crispy Fish and Vegetables

I bet you can guess that I might have possibly cut my finger while attempting to make this meal. I can remember nothing else from this meal, except that I sliced my finger open and have bled through a band-aid and now gauze.

Minus the pain and blood, we had Crispy Fish and Vegetables, which I'm guessing you could have also guessed from the title. And honestly, the meal as a whole wasn't bad. The pain in my thumb is, but the meal was pretty decent over all.

Ingredients:
4 6-ounce fresh or frozen skinless white sea bass, catfish, or tilapia fillets, about 1/2 inch thick - We used tilapia, which our favorite kind of fish. I have been surprised by how much I actually like tilapia because it doesn't tasty fishy to me. One day we'll try other kinds of fish, but for now I think I'm just going to stick with the tilapia.
4 ounce fresh haricots verts (young green beans) - I couldn't find this in the store to save my life so I actually just bought a bag of frozen green beans, and they worked. I can't tell you if if would taste any different with the haricots. How about you tell me if you find them in the store?!
1 small zucchini or yellow summer squash, cut into bite-size sticks (1 cup) - We used zucchini, or as I like to call it now. Evil. 
8 ounces cipolline onions, peeled and quartered, or 1 cup thinly sliced red onion - We used the red onion.
1 cup cherry or grape tomatoes, halved
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup fine dry bread crumbs
1/3 cup crushed plain potato chips
1/4 cup grated Parmesan cheese
1/2 teaspoon paprika
1/8 cayenne pepper
2 tablespoons butter or margarine, melted

Directions:
Thaw fish, if frozen. Rinse fish; pat dry with paper towels; set aside. If desired, trim haricots verts. In a small saucepan cook haricots verts in a small amount of boiling salted water for 5 minutes; drain.

Preheat oven to 450 degrees. In a 3-quart rectangular baking dish combine haricots verts, zucchinni, onions, and tomatoes. Drizzel with olive oil and sprinkle with salt and black pepper; toss to coat. Spread vegetables in an even layer. Place fillets on top of vegetables.

In a small bowl stir together bread crumbs, potato chips, cheese, paprika, and cayenne pepper. Add melted butter; stir to combine. Top fillets evenly with crumb mixture, pressing it into fillets.

Bake, uncovered, in the preheated oven for 25-30 minutes or until fish flakes easily when tested with a fork. Makes 4 servings. 491 calories.

It really wasn't bad. It had a bit of a kick to it because of the paprika and cayenne pepper. It's not going in the favorites book, but it was decent. We would eat it again. I have horrible feelings surrounding this meal, with the whole knife, bloody finger thing.

By the way, my finger still hurts. I must have hit some nerves or something because it sure does hurt to touch my thumb at all. So that's all I got. Fish and vegetables weren't bad. Knives are sharp and it hurts to cut yourself. Let that be a lesson for you.