Tilapia with Olive Pepper Relish
caper sauce, kale salad with dates, feta & almonds
Olive pepper relish—reminiscent of a tapenade—is a standout on tonight’s flavorful flaky fish. You’ll mix together briny kalamata olives, roasted red peppers, lemon zest, and spicy chili flakes, then spoon that over the lemony, herb-seasoned tilapia before roasting. Once cooked, the fish gets a drizzle of lemon-basil caper sauce to top it off. On the side, there’s a bright kale salad featuring sweet dates, salty feta cheese, and crunchy almonds to round out this meal.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
½ ounce
Kalamata Olives
1 pièce(s)
Citron
3.5 ounce
Kale
½ ounce
Roasted Almonds
(Contient: Noix)
¾ ounce
Dates
1 ounce
Roasted Red Peppers
1 cc
Flocons de piment
20 ounce
Tilapia Fillets
(Contient: Tilapia)
1 cc
Lemon Pepper & Herb Seasoning
2 ounce
Feta
(Contient: Lait)
1.25 ounce
Lemon-Basil Caper Sauce
Huile d’olive
Pas inclus dans votre livraison
Cooking Oil
Sel*
Poivre*
Instructions
Preheat oven to 425 degrees. Roughly chop Kalamata olives. Zest half the lemon with a microplane (or on small holes of a box grater) over a small bowl. Quarter lemon. Remove and discard any thick center stems* from kale. Roughly chop leaves into bite-size pieces. Roughly chop dates. Roughly chop roasted almonds.
*To quickly prep, hold the stem end with one hand; pinch and strip the leaves down and away with your other hand (like pulling a zipper!).
Add olives and roasted red peppers to bowl with lemon zest. Drizzle with 1 tablespoon olive oil (2 tablespoons for 4 servings). Season with chili flakes* to taste. Stir to combine.
*If heat sensitive, use chili flakes sparingly, or omit entirely.
Pat tilapia fillets dry with paper towels. Place on a plate. Season with lemon pepper and herb seasoning, salt, and pepper. Drizzle with 1-2 teaspoons cooking oil (2-4 teaspoons for 4 servings). Rub to coat. Place seasoned tilapia on a lightly oiled, foil-lined baking sheet. Spoon olive pepper relish over tilapia. Roast 15-18 minutes, or until tilapia is fully cooked.
Squeeze juice from 1-2 lemon wedges (2-4 wedges for 4 servings) into a large bowl. Add 2 tablespoons olive oil (4 tablespoons for 4). Whisk to combine. Season with salt and pepper to taste.
Add kale to bowl with lemon dressing. Lightly season with salt. Massage until leaves soften. Add dates, feta cheese, and almonds. Toss to combine.
Divide tilapia with olive pepper relish between plates. Drizzle with lemon-basil caper sauce. Mound kale salad with dates, feta, and almonds next to tilapia. Serve remaining lemon wedges on the side. Enjoy!
Tilapia is fully cooked when internal temperature reaches 145°.
