Smart Tilapia with Horseradish Remoulade
with Warm Potato and Green Bean Salad- Tilapia
- Egg
- Mustard
- May contain traces of allergens
- Crustaceans
- Fish
- Gluten
- Milk
- Mustard
- Sesame
- Soy
- Sulphites
- Wheat
- Egg
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount. Ingredients: Tilapia fillets • Red potato • Green beans • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Mayonnaise (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) (mustard, egg) • Lemon • Creamy horseradish sauce (vegetable oil, water, horseradish, sugar, frozen egg yolk, vinegar, salt, modified corn starch, mustard, dried onion, spices, natural flavour (mustard), tamarind gum, xanthan gum, citric acid) (egg, mustard) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Garlic.
Ingredients
300 g
Tilapia
(Contains: Tilapia)
1 unit(s)
Garlic, cloves
170 g
Green Beans
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
90 mL
Dill Pickle, sliced
1 tbsp
Creamy Horseradish Sauce
(Contains: Mustard, Egg May be present: Milk, Sulphites, Soy, Fish, Sesame, Gluten, Egg, Wheat, Crustaceans)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
300 g
Red Potato
½ unit(s)
Lemon
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- Trim, then halve green beans.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- To the pot with potatoes, add green beans in the last 3-4 min of cooking. Continue cooking until potatoes are fork-tender and beans are tender-crisp.
- Drain potatoes and green beans, then transfer to a large bowl.
- Meanwhile, zest then juice half the lemon (use whole lemon for 4 servings).
- Peel, then mince or grate garlic.
- Finely chop half the pickles. Roughly chop remaining pickles.
- Pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt and pepper.
- To a small bowl, combine horseradish, half the mayo, half the mustard, finely chopped pickles and 1/4 tsp (1/2 tsp) garlic.
- Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium. When hot, add 2 tbsp (4 tbsp) oil.
- Add tilapia and cook for 4-5 min per side, until golden and crisp.** Season with salt.
- Meanwhile, to the bowl with potatoes and green beans, add lemon zest, 1/2 tbsp (1 tbsp) lemon juice, remaining mayo, remaining mustard, remaining garlic and roughly chopped pickles.
- Season with salt and pepper, then stir to combine. (TIP: Add 1/4 tsp [1/2 tsp] sugar if you like.)
- Divide potato salad and tilapia between plates.
- Dollop horseradish remoulade over tilapia.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the horseradish remoulade, calling it "amazing" and "to die for." The warm potato salad was a hit, with its tangy pickles and lemon-garlic notes.
- Ease of prep: Reviewers found this dish easy to cook and assemble, with one noting it was "fun and delicious" to prepare.
- Suggestions: Consider adding fresh dill to enhance the potato salad. Some found the fish needed more seasoning; try additional spices for extra flavor.
- Leftovers: Several customers mentioned the dish tasted even better as leftovers, with flavours melding nicely over time.
- Texture: The crispy fish paired well with the creamy potato salad, creating a satisfying contrast of textures.
