Cornmeal-Crusted Tilapia
with DIY Tartar Sauce and Coleslaw
The classic fish-n-chips gets a makeover! Fresh white fish is topped with cornmeal and baked. Served with slaw, roasted potatoes and DIY tartar sauce, this dinner is a hit!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Tilapia Fillets
(Contains Tilapia)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
2 tbsp
Cornmeal
(Contains Gluten)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
90 mL
Dill Pickle, sliced
3 tbsp
Sour Cream
(Contains Milk)
170 g
Coleslaw Cabbage Mix
2 unit(s)
Russet Potato
1 unit(s)
Lemon
1 tbsp
Whole Grain Mustard
(Contains Mustard)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¾ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes, half the Zesty Garlic Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 16-18 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, drain pickles, reserving pickle juice, then finely chop half. Juice half the lemon, then cut remaining lemon into wedges. Add half the cornmeal (use all for 4 ppl) and 1/2 tbsp (1 tbsp) oil in a small bowl. Season with salt, then stir to combine.
Line another baking sheet with parchment paper.Pat tilapia dry with paper towels, then arrange on the prepared baking sheet.Sprinkle remaining Zesty Garlic Blend over tilapia, then season with salt and pepper. Brush 1/2 tbsp (1 tbsp) oil over the tops of tilapia. Sprinkle cornmeal mixture over top, pressing gently to adhere. Roast in the bottom of the oven until tilapia is cooked through, 12-14 min.**
Meanwhile, add mustard, pickle juice, 1 tbsp (2 tbsp) oil, 1/2 tbsp (1 tbsp) lemon juice and 1/2 tsp (1 tsp) sugar to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Add coleslaw cabbage mix, then toss to combine.
Add sour cream, mayo, chopped pickles, 1/2 tsp (1 tsp) lemon juice and 1/4 tsp (1/2 tsp) sugar to another small bowl. Season with salt and pepper, to taste, then stir to combine.
Divide tilapia, potatoes, coleslaw and remaining pickles between plates. Serve tartar sauce alongside for dipping. Squeeze a lemon wedge over tilapia, if desired.
