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, 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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Calories787
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Carbohydrates48g
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Fat48g
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Protein42g
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Sodium1375mg
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
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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.
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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.
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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.
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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-butter crackers and coat fish completely, pressing gently to adhere.
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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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