Meal Kit
Dijon-Crusted Tilapia in Citrus Dijon Sauce
with roasted ratatouille
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Tilapia), Eggs, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Dijon harkens back to middle ages, first appearing at the table of King Philip VI. It didn't get popular, though, until the 19th century when a guy living in, you guessed It, Dijon, replaced vinegar with "verjuice" -unripe grape's acidic juice. That "unripe grape acidic juice" brings its strong flavor to this tilapia, both in coating and in sauce. The deliciousness is rounded out by a ratatouille on the side.
In Your Box (serves 2)
- 2 Zucchini
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- 1 Red Bell Pepper
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- 1 oz. Eggplant, Roasted Red Pepper & Tomato Spread
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- 1 Tbsp. Tomato Paste
- ½ fl. oz. Citrus Dijon Vinaigrette
- ½ oz. Dijon Mustard
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) 4PXyR5qm
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Calories580
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Carbohydrates24g
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Net Carbs19g
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Fat39g
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Protein37g
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Sodium1350mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 2 Mixing Bowls
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
Customize It Instructions
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If using salmon, pat dry and season flesh side with ¼ tsp. salt and a pinch of pepper. Follow same instructions as tilapia in Steps 4 and 5, coating flesh side with mustard and panko and searing, panko side-down first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using ribeye, follow same instructions as tilapia in Steps 4 and 5, coating one side with mustard and panko and searing, panko side-down first, until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
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If using chicken breasts, follow same instructions as tilapia in Steps 4 and 5, coating one side with mustard and panko and searing, panko side-down first, until chicken reaches minimum internal temperature, 5-7 minutes per side.
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Prepare Ingredients and Make Citrus Dijon Sauce
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.
Trim zucchini ends, quarter, and cut into 1" dice.In a mixing bowl, thoroughly combine mayonnaise, vinaigrette, 2 tsp. water, and a pinch of salt. Set aside.Pat tilapia dry. Halve fillets lengthwise and season both sides with 1/4 tsp. salt and a pinch of pepper. -
Prepare the Ratatouille
In another mixing bowl, thoroughly combine eggplant spread, tomato paste, 2 tsp. water, and a pinch of salt.
Add red bell pepper, zucchini, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper to bowl and stir until vegetables are coated.Transfer vegetables and any remaining sauce in bowl to prepared baking sheet and spread into an even layer. -
Roast the Ratatouille
Roast ratatouille in hot oven until tender and edges begin to brown, 12-14 minutes, rotating baking sheet 180 degrees in oven halfway through. Baking sheet will be hot! Use an oven mitt.
While ratatouille roasts, prepare fish. -
Prepare the Fish
Spread Djion mustard evenly on one side of tilapia. Top mustard evenly with panko, pressing gently to adhere.
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Cook Fish and Finish Dish
Place a large non-stick pan over medium heat and add 2 Tbsp. olive oil. Once oil is hot, add tilapia to pan, panko side down. Cook until panko is golden brown and tilapia reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.
Remove from burner.Plate dish as pictured on front of card, topping tilapia with citrus Dijon sauce. Bon appétit!
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