Meal Kit

Butter Cracker and Parmesan-Crusted Tilapia

with romesco aioli fingerling potatoes and red peppers

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Eggs, Fish, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Panko's lovely, breadcrumbs divine, but the surprise all star of providing crunch on the protein are crackers. That's right: that late night snack you spread cheese on, or that comfort food when the tummy's a bit off. Crush those bad boys up and cover the fish with them and you've got soft on the inside, crunchy on the out perfection. These crackers are all they're cracked up to be.

In Your Box (serves 2)

  • 2 Green Onion
  • ½ tsp. Garlic Salt
  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    6 Butter Crackers
  • 1 Red Bell Pepper
  • Info
    1.26 oz. Mayonnaise
  • Info
    2 Tbsp. Roasted Red Pepper Pesto
  • 12 oz. Fingerling Potatoes
  • Info
    11 oz. Tilapia Fillets

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    766
  • Carbohydrates
    42g
  • Fat
    49g
  • Protein
    41g
  • Sodium
    1395mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 3 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Start the Vegetables

    Halve potatoes lengthwise. Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil and garlic salt. Spread into a single layer, cut side down, and roast, 10 minutes. While potatoes roast, prepare remaining ingredients.

  2. 2

    Prepare Ingredients and Make Romesco Aioli

    Stem, seed, remove ribs, and cut red bell pepper into ½" strips. Coarsely crush crackers. Combine crushed crackers and Parmesan in a mixing bowl. Set aside. In another mixing bowl, combine mayonnaise and pesto.

  3. 3

    Finish the Vegetables

    Carefully, remove baking sheet from oven. Add red bell pepper and a pinch of salt and pepper and toss or gently stir to combine. Baking sheet will be hot! Use a utensil. Spread into a single layer and roast again until potatoes are golden brown and fork-tender, 8-10 minutes. While vegetables roast, prepare and cook tilapia.

  4. 4

    Prepare the Fish

    In another mixing bowl, combine cornstarch and 2 Tbsp. water until cornstarch is dissolved. Pat tilapia dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Spread cornstarch mixture evenly all over tilapia. Transfer tilapia to bowl with Parmesan-crushed cracker mixture and coat fish completely, pressing gently to adhere.

  5. 5

    Fry Fish and Finish Meal

    Line a plate with a paper towel. Place a large non-stick pan over medium heat and add 3 Tbsp. olive oil. Add tilapia to hot oil and fry until fish is golden all over and reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. Gently transfer fish to towel-lined plate. Plate dish as pictured on front of card, topping vegetables with aioli and almonds. Bon appétit!

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