Meal Kit
Culinary Collection
Pan-Seared Snapper with Olive Tapenade
and roasted Parmesan potatoes
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Snapper), Milk
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Pescatarian
- Protein-Packed
- Gluten-Smart
- Mediterranean
- GLP-1-Friendly
Chef
David Welch
In Your Box (serves 2)
- 10 oz. Snapper
- 8 oz. Green Beans
- 8 oz. Yukon Potatoes
- 1 Lemon
- 1 oz. Sun Dried Tomato Pesto
- 1 oz. Pitted Kalamata Olives
- ½ oz. Grated Parmesan Cheese
- ½ tsp. Potato Spice Seasoning
- ½ tsp. Lemon N Herb Seasoning
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)
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Calories510
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Carbohydrates34g
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Net Carbs28g
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Fat24g
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Protein40g
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Sodium1240mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Microwave
- 1 Zester
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 filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Follow same instructions.
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1 Smash the Potatoes
Place potatoes and 1 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until tender, 4-6 minutes.
Carefully remove from microwave and transfer potatoes to a clean, flat work surface. Want a shortcut? Halve potatoes instead. Using the flat side of an object, press down gently to smash each potato until 1/2" thick. Potatoes will be hot! Use caution/a utensil.While potatoes microwave, continue recipe. -
2 Prepare Ingredients and Make Olive Tapenade
Trim green beans, if necessary.
Zest lemon and cut into wedges.Mince olives.In a mixing bowl, combine olives, pesto, and 1 tsp. lemon zest. Set aside.Pat snapper dry and season flesh side with half the lemon n herb seasoning (reserve remaining for green beans). -
3 Roast the Potatoes
Place potatoes on prepared baking sheet and toss with potato spice seasoning and 2 tsp. olive oil. Evenly top with cheese.
Roast in hot oven until potatoes are golden-brown, 8-10 minutes.Carefully remove from oven.While potatoes roast, continue recipe. -
4 Cook the Snapper
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add snapper, skin-side up, to hot pan. Sear until golden-brown and snapper reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner.While snapper cooks, continue recipe. -
5 Cook Green Beans and Finish Dish
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans to hot pan. Cook undisturbed, 1 minute.
Stir in 1/4 cup water until combined and bring to a simmer.Once simmering, cover and stir occasionally until water is almost completely evaporated, 6-8 minutes.Uncover; add remaining lemon n herb seasoning and a pinch of salt and pepper. Stir until combined and green beans are tender, 2-3 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping snapper with olive tapenade. Squeeze lemon wedges over dish to taste. Bon appétit!
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