with romesco aioli fingerling potatoes and red peppers
Prep & Cook Time:40-50 min.
Cook Within:3 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Large Non-Stick Pan
Before You Cook
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
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.
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.
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.
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-butter crackers and coat fish completely, pressing gently to adhere.
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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