Meal Kit

Dijon-Crusted Tilapia in Citrus Dijon Sauce

with roasted ratatouille

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Eggs, Wheat, Fish (Tilapia)

Calories Conscious
Carb Conscious
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

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)

  • 1 oz. Eggplant, Roasted Red Pepper & Tomato Spread
  • ½ fl. oz. Citrus Dijon Vinaigrette
  • Info
    1.26 oz. Mayonnaise
  • Info
    11 oz. Tilapia Fillets
  • ½ oz. Dijon Mustard
  • Info
    ¼ cup Panko Breadcrumbs
  • 1 Tbsp. Tomato Paste
  • 2 Zucchini
  • 1 Red Bell Pepper

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
    583
  • Carbohydrates
    24g
  • Fat
    39g
  • Protein
    37g
  • Sodium
    1352mg

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

  • 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.

  • 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.

  • 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.

  1. 1

    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 ¼ tsp. salt and a pinch of pepper.

  2. 2

    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, ¼ 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.

  3. 3

    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.

  4. 4

    Prepare the Fish

    Spread Djion mustard evenly on one side of tilapia. Top mustard evenly with panko, pressing gently to adhere.

  5. 5

    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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