Meal Kit
Butter Cracker and Parmesan-Crusted Tilapia
with romesco aioli fingerling potatoes and red peppers
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Tilapia), Milk, Eggs, Wheat, Soy
Chef
Jimmy Cababa
In Your Box (serves 2)
- 12 oz. Fingerling Potatoes
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11 oz. Tilapia Fillets
- 1 Red Bell Pepper
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1 oz. Shredded Parmesan Cheese
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2 Tbsp. Roasted Red Pepper Pesto
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0.84 oz. Mayonnaise
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6 Butter Crackers
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½ oz. Sliced Almonds
- 2 Tbsp. Cornstarch
- ½ tsp. Garlic Salt
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) 4PXyk0qm
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Calories840
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Carbohydrates50g
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Net Carbs42g
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Fat53g
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Protein43g
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Sodium1570mg
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. -
2 Prepare Ingredients and Make Romesco Aioli
Stem, seed, remove ribs, and cut red bell pepper into 1/2" strips.
Coarsely crush crackers.Combine crushed crackers and Parmesan in a mixing bowl. Set aside.In another mixing bowl, combine mayonnaise and pesto. -
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 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 1/4 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. -
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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