Meal Kit
Butter Cracker and Parmesan-Crusted Tilapia
with romesco aioli fingerling potatoes and red peppers
Prep & Cook Time: 60+ min.
Cook Within: 3 days
Difficulty Level: Expert
Spice Level: Not Spicy
Contains: Milk, Eggs, Fish, Wheat, Soy, Tree Nuts
Chef
Jimmy Cababa
In Your Box (serves 2)
- 12 oz. Fingerling Potatoes
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2 Tbsp. Roasted Red Pepper Pesto
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1 oz. Shredded Parmesan Cheese
- 2 Tbsp. Cornstarch
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6 Butter Crackers
- 1 Red Bell Pepper
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½ oz. Sliced Almonds
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0.84 oz. Mayonnaise
- ½ tsp. Garlic Salt
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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.
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Nutrition (per serving)
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Calories807
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Carbohydrates48g
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Fat50g
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Protein42g
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Sodium1375mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Small Bowl
- 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
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1 Roast The Poatoes
Halve potatoes lengthwise. Toss fingerling potatoes with 2 tsp. olive oil and garlic salt on prepared baking sheet. Spread into a single layer and roast until golden brown and fork-tender, 18-20 minutes. Add diced peppers and a pinch of salt and pepper halfway through and toss to combine. While potatoes cook, prepare the ingredients.
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2 Prepare The Ingredients
Stem, seed, remove ribs, and cut red bell pepper into ½" strips. Crush butter crackers and combine with parmesan in a bowl. Make a cornstarch slurry
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3 Prepare The Tilapia
Pat tilapia dry, and season both sides with ¼ tsp salt and a pinch of pepper. Spread slurry evenly on each fillet, and top with parmesan and butter crackers "Line a plate with a paper towel. In a large non-stick pan over medium heat, 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, 3-4 minutes per side. Gently transfer to towel-lined plate.
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4 Make The Sauce
Add remaining mayo and pesto to a small bowl until completely combined.
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5 Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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