Meal Kit

Crunchy Baked Fish and Lemon-Shallot Tartar Sauce

With Baby Potatoes, Sugar Snaps, and Tomatoes

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Wheat, Fish (Tilapia)

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

Panko is a Japanese-style breadcrumb that is specially made into fine, flaked shapes that provide a crispier, lighter, and airier texture to foods compared to regular breadcrumbs. When you coat mild tilapia fillets with panko and top it with a lemony yogurt-based tartar sauce, you've got yourself a crispy, crunchy, creamy combo that can't be beat!

In Your Box (serves 2)

  • 1 Shallot
  • 8 oz. Red Potatoes
  • 4 Parsley Sprigs
  • 4 oz. Stringless Sugar Snap Peas
  • 1 Lemon
  • 4 oz. Grape Tomatoes
  • Info
    12 oz. Tilapia Fillets
  • Info
    1⅕ oz. Butter
  • Info
    ¾ cup Panko Breadcrumbs
  • Info
    4 fl. oz. Skim Milk
  • Info
    5⅓ oz. Plain Greek Yogurt

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
  • 1 Small Pot
  • 3 Mixing Bowls
  • 1 Wire-Mesh Strainer
  • 1 Medium Pan

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

    Prepare the Ingredients and Start the Potatoes

    Preheat oven to 400 degrees. Prepare a baking sheet with foil. Rinse shallot, potatoes, parsley, sugar snap peas, lemon, and tomatoes. Quarter potatoes and cover them with lightly salted water in a small pot. Place pot over medium heat, and cook for 15-18 minutes, or until fork tender. Zest and cut lemon into quarters. Mince shallot. Stem and mince parsley.

  2. 2

    Bread the Fish

    Rinse tilapia fillets and season with a pinch of salt and pepper. Melt butter in a small bowl in the microwave for 15 seconds. Combine panko, half the melted butter, half the minced parsley, and a pinch of salt in a mixing bowl. Combine milk, a pinch of salt, and half the yogurt in a second bowl. Dip fish in the milk mixture, then then place in panko, turning to coat. Place breaded fish on a plate.

  3. 3

    Bake the Fish

    Lightly coat the baking sheet with cooking spray. Place fish on the baking sheet and lightly spray fish with cooking spray to encourage browning. Bake for 10-14 minutes, or until fully cooked and a minimum internal temperature go 145 degrees is reached. Remove baking sheet from oven and set aside.

  4. 4

    Finish Potatoes and Make Tartar Sauce

    After potatoes have cooked for 15-18 minutes, drain in a colander and return to pot. Add remaining melted butter, and remaining parsley (reserving a bit for garnish), and stir gently to combine. Season with a pinch of salt. Mix remaining yogurt, minced shallot (to taste) and lemon juice squeezed from 1-2 lemon quarters (to taste) in a small bowl. Season with a pinch of salt and pepper.

  5. 5

    Cook the Vegetables

    Place a medium pan over medium-high heat. When hot add 1 tsp. olive oil, sugar snap peas, and tomatoes and cook for 3-4 minutes, or until slightly browned and blistered. Season with a pinch of salt.

  6. 6

    Plate the Dish

    Arrange potatoes and vegetables on two plates. Lay two fish pieces on each. Top fish with tartar sauce. Garnish with reserved parsley and lemon zest. Serve immediately.

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