Lemon-Pepper Double Tilapia and Zesty Rice
with Garlic Snap Peas and Horseradish Aioli- Tilapia
- Milk
- Soy
- Sulphites
- Egg
- Mustard
The aroma of garlic, butter and lemon will make you want to devour this fish recipe before it hits the table. A peppery horseradish aioli adds a nice zip, while a side of tender-crisp snap peas and zesty rice rounds out this delightful dish!
Ingredients
600 g
Tilapia Fillets
(Contains: Tilapia)
1 tsp
Garlic Salt
¾ cup
Basmati Rice
113 g
Sugar Snap Peas
1 tbsp
Lemon-Pepper Seasoning
½ unit(s)
Lemon
1 tbsp
Vegetable Stock Powder
(Contains: Soy, Sulphites)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 tbsp
Ginger-Garlic Puree
(Contains: Egg, Mustard)
Not included in your delivery
0.06 tsp
Salt*
2.5 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
0.13 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Add rice, stock powder, half the Lemon-Pepper Seasoning and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat. Once boiling, 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 cut half the lemon (whole lemon for 4 ppl) into wedges.Trim sugar snap peas.Add mayo, horseradish sauce and 1/8 tsp (1/4 tsp) sugar to a small bowl. Season with garlic salt and pepper, to taste, then stir to combine.Add 1 tbsp (2 tbsp) butter to a large non-stick pan. Melt over medium-high heat.
While butter melts, pat tilapia dry with paper towels. Arrange on a foil-lined baking sheet.Drizzle melted butter over tilapia, then season with half the remaining garlic salt and remaining Lemon-Pepper Seasoning.Broil in the top of the oven until golden and cooked through, 5-6 min.**
Heat the same pan (from step 2) over medium-high.Add 1/2 tbsp (1 tbsp) butter, then sugar snap peas. Cook, stirring occasionally, until tender-crisp, 3-4 min.Add remaining garlic salt, then season with pepper. Cook, stirring often, until fragrant, 30 sec.Remove from heat.
Add lemon zest and 1 tbsp (2 tbsp) butter to the pot with rice, then fluff with a fork until butter melts. Season with salt and pepper, to taste.
Divide zesty rice and sugar snap peas between plates. Top with tilapia.Dollop aioli over tilapia.Squeeze a lemon wedge over plate, if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The lemon-pepper seasoning adds a zesty kick, though some found it overpowering; consider using less for a milder taste.
- Ease of prep: Many reviewers found this dish quick and easy to prepare, with some noting it's a great introduction to cooking fish.
- Suggestions: Try using jasmine rice instead of basmati for a less dry texture, and consider reducing the amount of butter.
- Portions: Several customers mentioned there weren't enough vegetables, particularly snap peas, to serve the intended number of people.
- Cooking method: If you don't have a broiler, the fish can be cooked successfully in a pan on the stovetop.
