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
A note about serious food allergies
Tilapia is a flaky, mild fish that works well in most preparations due to its ability to hold up bold flavors. We accent ours with dill, lemon, capers, and paprika and pair it with not one, but two veggie sides: a fresh cucumber tomato salad and some roasted asparagus. Simple + yum = simply yum.
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.
You Will Need
Before You Cook
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
Prepare the Ingredients
If you have a top broiler, move oven rack to top position. Trim and slice green onions in half lengthwise. Halve lemon and juice one half. Slice other half into ¼" slices. Stem and coarsely chop dill. Trim cucumbers and cut into ¼” rounds. Halve grape tomatoes. Trim woody ends off asparagus. Rinse tilapia fillets and pat dry.
Prepare the Asparagus
Place asparagus on half of prepared baking sheet. Drizzle with 2 tsp. olive oil, season with ¼ tsp. salt, a pinch of pepper, and toss to coat.
Bake the Tilapia and Asparagus
Place tilapia fillets on other half of baking sheet and season with paprika, a pinch of salt and pepper, and lemon juice. Place green onions, capers, lemon slices, and 2 tsp. olive oil around fish. Place baking sheet on top rack and broil for 5-7 minutes, or until fish reaches a minimum internal temperature of 145 degrees. Remove from oven and sprinkle with dill.
Make the Salad
While fish is cooking, combine tomatoes, cucumbers, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside.
Plate the Dish
Place tomato-cucumber salad and asparagus on a plate. Fish will be very fragile, so use a spatula to transfer it to plate. Serve green onions, capers, and lemon slices on tilapia.
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