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Garlicky Roasted Tilapia

Garlicky Roasted Tilapia

with Corn-and-Bulgur Salad and DIY Guacamole
3.5(878)
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Calories
: 
730 kcal
Protein
: 
43g protein
Difficulty
: 
Easy
Allergens:
  • Tilapia
  • Wheat
  • Sulphites
  • Gluten
  • May contain traces of allergens
  • Tree nuts
  • Wheat
  • Milk
  • Mustard
  • Peanuts
  • Sesame
  • Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

300 g

Tilapia

(Contains: Tilapia)

1 unit(s)

Avocado

½ cup

Bulgur Wheat

(Contains: Gluten, May contain traces of allergens, Wheat)

113 g

Corn Kernels

170 g

Coleslaw Cabbage Mix

7 g

Cilantro

2 unit(s)

Lime

2 unit(s)

Garlic, cloves

6 g

Smoked Paprika-Garlic Blend

(Contains: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy, May contain traces of allergens, Sulphites)

113 g

Baby Heirloom Tomatoes

Not included in your delivery

2 tbsp

Oil*

Calories730 kcal
Fat33 g
Saturated Fat5 g
Carbohydrate79 g
Sugar11 g
Dietary Fiber18 g
Protein43 g
Cholesterol75 mg
Sodium140 mg
Potassium1950 mg
Calcium125 mg
Iron4.5 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.
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Parchment Paper
•Silicone Brush
•Baking Sheet
•Small Bowl
•Large Non-Stick Pan

Cooking Steps

PDF
Cook bulgur
1
  • Before starting, preheat the oven to 450 °F.
    Wash and dry all produce.
  • To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
  • Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
  • Peel, then mince or grate garlic.
  • Zest, then juice the lime.
Cook tilapia
2
  • To a small bowl, add half the lime juice, 1/2 tbsp (1 tbsp) olive oil, half the garlic and half the Smoked Paprika-Garlic Blend. 
  • Meanwhile, pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. 
  • To a parchment-lined baking sheet, add tilapia and brush with marinade. Season with salt and pepper, if you like.
  • Roast in the middle of the oven for 10-12 min, until tilapia is cooked through.**
Cook veggies
3
  • Meanwhile, heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) olive oil, corn and remaining garlic. Cook for 1-2 min, until fragrant. 
  • Add coleslaw cabbage mix and remaining Smoked Paprika-Garlic Blend. Continue cooking for 4-5 min, stirring occasionally, until tender. Season with salt and pepper, if you like.
Make guacamole
4
  • Halve, then pit avocado. Scoop flesh into another small bowl.
  • Roughly chop cilantro.
  • Cut tomatoes into quarters
  • To the avocado, add half the lime zest and remaining lime juice. Mash together using a fork or potato masher. Stir in tomatoes and half the cilantro. Season with salt and pepper, if you like.
Finish and serve
5
  • Add veggies, remaining lime zest and 1/2 tbsp (1 tbsp) olive oil to bulgur. Stir to combine.
  • Divide bulgur between bowls.
  • Top with tilapia.
  • Spoon guacamole over top of tilapia.
  • Sprinkle remaining cilantro over top.
Meal right image

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