Roasted Tilapia
with Crispy Potatoes, Burst Tomatoes and Green Beans- Tilapia
- Sulphites
- Milk
- Wheat
- Crustaceans
- Fish
- Mustard
- Gluten
- Sesame
- Sulphites
- Soy
- Milk
- Tree nuts
- Egg
- May contain traces of allergens
- Peanuts
Ingredients: Yellow potato • Tilapia fillets • Green beans • Baby tomatoes • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Ingredients
300 g
Tilapia
(Contains: Tilapia)
350 g
Yellow Potato
170 g
Green Beans
113 g
Baby Tomatoes
1 tbsp
Garlic Puree
(May contain traces of: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Wheat, Mustard, Sesame, Soy, Milk, Tree nuts, Peanuts)
Not included in your delivery
1.33 tbsp
Oil*
2 tbsp
Butter*
(Contains: Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - Remove any brown spots from potatoes, then cut into 1-inch pieces.
- 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. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, halve tomatoes.
- Trim green beans.
- Pat tilapia dry with paper towels.
- On a parchment-lined baking sheet, arrange tilapia.
- Season with salt, pepper and half the Dill-Garlic Spice Blend. Drizzle 1 tsp (2 tsp) oil over top.
- Roast in the middle of the oven for 7-10 min until cooked through.**
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add green beans and 3 tbsp (6 tbsp) water. Cook for 3-4 min, stirring occasionally, until water is absorbed and green beans are tender-crisp.
- Add 1 tbsp (2 tbsp) butter, tomatoes and garlic puree. Cook for 3-4 min, stirring occasionally, until tomatoes start to soften and burst.
- Remove from heat. Stir in remaining Dill-Garlic Spice Blend, Season with salt and pepper. Transfer to a plate. Cover to keep warm.
- Carefully wipe the pan clean.
- Heat the same pan over high.
- When hot, add 1 tbsp oil and 1 tbsp butter. (NOTE: For 4 servings, cook in batches, using 1 tbsp oil and 1 tbsp butter per batch.)
- Add potatoes and press down with a spatula to lightly flatten. Cook for 2-3 min, until golden and crispy. Season with salt and peppper.
- Divide tilapia, veggies and crispy potatoes between plates.
If you've opted to get tilapia, prep and cook in the same way recipe instructs you to prep and cook salmon.**
