Greek-Inspired Roasted Fish and Shrimp Dinner
with Lemony Feta Sauce and Fresh Salad
This fresh fish dinner sure to please the whole family. Roasted tilapia gets the Greek treatment when paired with feta-dill sauce and brings balance and flavour to your dinner table any night of the week.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Tilapia
(Contains Tilapia)
¾ cup
Basmati Rice
113 g
Baby Spinach
1 unit(s)
Mini Cucumber
113 g
Baby Tomatoes
7 g
Dill
1 unit(s)
Lemon
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
285 g
Shrimp
(Contains Shrimp)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add rice, vegetable stock powder, half the Zesty Garlic spice blend, and 1 tbsp (2 tbsp) butter to boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, zest, then juice lemon.
- Thinly slice cucumber.
- Halve tomatoes.
- Roughly chop half the spinach. (Whole spinach will be for your salad)
- Roughly chop dill.
- Combine remaining Zesty Garlic Blend and 1 tbsp (2 tbsp) oil in a small bowl.
- Pat tilapia dry with paper towels. Arrange on a parchment-lined baking sheet. Spread oil mixture over tilapia. Season with salt and pepper.
- Roast in the bottom of the oven until cooked through, 8-10 min.**
- Add feta, lemon zest, mayo and half the dill to a small bowl. Season with salt and pepper, then stir to combine.
- Add 1 tbsp (2 tbsp) lemon juice, 1/2 tbsp (1 tbsp) oil and 1/2 tsp (1 tsp) sugar to a large bowl. Season with salt and pepper, then stir to combine.
- Fluff rice with a fork. Stir in chopped spinach. Cover and let stand until spinach wilts,1-2 min.
- Add cucumber, tomatoes and remaining spinach to bowl with dressing. Toss to coat.
- Divide rice, tilapia and salad between plates.
- Dollop feta-dill sauce overtop.
- Sprinkle remaining dill overtop, if desired.
If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer shrimp to a plate.
Top final plates with shrimp.
