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

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

In Your Box (serves 2)

  • 12 oz. Fingerling Potatoes
  • Info
    2 Tbsp. Roasted Red Pepper Pesto
  • Info
    1 oz. Shredded Parmesan Cheese
  • 2 Tbsp. Cornstarch
  • Info
    6 Butter Crackers
  • 1 Red Bell Pepper
  • Info
    ½ oz. Sliced Almonds
  • Info
    0.84 oz. Mayonnaise
  • ½ tsp. Garlic Salt
  • 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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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-butter crackers 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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