Lemon-Garlic Tilapia, Corn and Peppers
with Roasted Potatoes- Tilapia
- Mustard
- Egg
- Soy
- Triticale
- Mustard
- Wheat
- Sesame
- Soy
- Peanuts
- Sulphites
- Milk
- Tree nuts
- May contain traces of allergens
- Fish
Ingredients: Yellow potato • Tilapia fillets • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Red onion • Lemon • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
300 g
Tilapia
(Contains: Tilapia)
113 g
Corn Kernels
350 g
Yellow Potato
6 g
Lemon-Pepper Seasoning
(May be present: Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)
1 unit(s)
Lemon
1 unit(s)
Red Onion
1 unit(s)
Sweet Bell Pepper
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
2 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To an unlined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 24-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and the bottom of the oven, rotating sheets halfway through.)
- Meanwhile, peel, then cut half the onion (use whole onion for 4 servings) into 1/2-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Zest, then juice half the lemon (use whole lemon for 4 servings). Cut any remaining lemon into wedges.
- Pat tilapia dry with paper towels. Cut into 1-inch pieces.
- Meanwhile, to a medium bowl, add tilapia pieces, 1/2 tbsp (1 tbsp) Lemon-Pepper Seasoning and 1/2 tbsp (1 tbsp) lemon juice. Season with salt, then toss to combine.
- To another unlined baking sheet, add tilapia, corn, onions, peppers, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) garlic salt. Season with pepper, then toss to combine.
- Roast in the top of the oven for 8-10 min, until veggies are tender-crisp and tilapia is cooked through.**
- Meanwhile, to a small bowl, add lemon zest, 1/4 tsp (1/2 tsp) Lemon-Pepper Seasoning and mayo.
- Season with salt, then stir to combine.
- To the tilapia-veggie tray, add garlic spread. Season with salt and pepper, then toss to combine.
- Divide roasted potatoes and tilapia-veggie mixture between plates.
- Serve lemon dipper on the side.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get tilapia, pat tilapia dry with paper towels. Cut into 1-inch pieces.
Season tilapia the same way the recipe instructs you to season shrimp. Add tilapia pieces to the baking sheet with corn, onions, peppers, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) garlic salt. Season with pepper, then toss to combine. Roast in the top of the oven for 8-10 min, until veggies are tender-crisp and tilapia is cooked through.**
