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Garlic Breadcrumb-Topped Tilapia

Garlic Breadcrumb-Topped Tilapia

with Potato Coins and Snap Peas
4.0(344)Review Summary
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Calories
: 
510 kcal
Protein
: 
38g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Milk
  • Tilapia
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

350 g

Yellow Potato

113 g

Sugar Snap Peas

1 unit(s)

Lemon

½ cup

Panko Breadcrumbs

(Contains: Wheat)

30 g

Garlic Spread

3 tbsp

Yogurt Sauce

(Contains: Milk)

300 g

Tilapia Fillets

(Contains: Tilapia)

Not included in your delivery

1 tsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories510 kcal
Fat17 g
Saturated Fat4.5 g
Carbohydrate53 g
Sugar6 g
Dietary Fiber7 g
Protein38 g
Cholesterol80 mg
Sodium550 mg
Trans Fat0.1 g
Potassium1450 mg
Calcium100 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Sheet
•Medium Non-Stick Pan
•Parchment Paper
•Measuring Spoons
•Paper Towel
•Zester
•Small Bowl

Cooking Steps

PDF
Prep and bake potatoes
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Halve potatoes lengthwise.Melt 1 tbsp (2 tbsp) garlic spread in a medium non-stick pan (use large non-stick pan for 4 ppl) over medium heat. Add potatoes and melted garlic spread to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer.Roast in the middle of the oven until tender and golden-brown, 22-25 min.

Toast breadcrumbs
2

Meanwhile, zest half the lemon (whole lemon for 4 ppl). Reheat the same pan over medium. When the pan is hot, add 1 tsp (2 tsp) garlic spread, then panko. Cook, stirring often, until golden, 3-5 min. (TIP: Keep a close eye on panko so that it doesn't burn!)Remove from heat, then transfer toasted panko to a small bowl. Stir in lemon zest, if desired. Carefully wipe the pan clean.

Coat and bake tilapia
3

Line another baking sheet with parchment. Pat tilapia dry with paper towels. Season with salt and pepper, then place on prepared sheet. Spread remaining garlic spread over tops of tilapia.Top with toasted panko, pressing down gently to adhere. Roast in the top of the oven until breadcrumbs are golden and tilapia is cooked through, 12-15 min.**

Remaining prep
4

Meanwhile, trim snap peas.Cut lemon into wedges.

Cook snap peas (optional)
5

Reheat the same pan over medium. (TIP: You can skip this step if you prefer snap peas cold and crunchy for dipping!)When the pan is hot, add 1 tsp (2 tsp) oil, then snap peas. Season with salt and pepper. Cook, stirring often, until tender-crisp, 4-5 min.

Finish and serve
6

Divide tilapia, potato coins and snap peas between plates. Serve yogurt sauce alongside for dipping. Squeeze a lemon wedge over top, if desired.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavor: The garlic spread adds a nice taste to the tilapia, though some found the fish bland and in need of more seasoning.
  • Ease of prep: Quick and easy to make, with a 10-year-old able to prepare it successfully.
  • Suggestions: Consider adding more garlic spread to the fish and increasing the amount of yogurt sauce for moisture and dipping.
  • Portions: Several reviewers mentioned not having enough yogurt sauce to accompany the meal.
  • Sides: Some preferred the crisp snap peas raw with yogurt sauce; others found them stringy and suggested trying broccoli instead.
AI-generated from customer reviews
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