Meal Kit

Tilapia Meunière

with herb butter potatoes and green beans amandine

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Tree Nuts (Almonds), Fish (Tilapia), Milk

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

In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • Info
    12 oz. Tilapia Fillets
  • 8 oz. Green Beans
  • 1 Lemon
  • Info
    1 oz. Roasted Sliced Almonds
  • Info
    1 oz. Butter
  • ¼ oz. Parsley
  • Info
    1 tsp. Powdered Ranch Seasoning
Contains: FD&C Blue No. 1 and FD&C Red No. 40
Food intolerance information

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
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

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
  1. 1

    Roast the Potatoes

    Cut potatoes into 1/2" wedges.

    Place potato wedges on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.

    Spread into a single layer and bake in hot oven until golden brown, 20-25 minutes.

    Transfer to mixing bowl and toss with half the ranch seasoning and half the parsley (reserve remaining for garnish). Taste, and add remaining ranch seasoning if desired.

    While potatoes bake, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Stem and mince parsley.

    Trim ends off green beans.

    Halve lemon lengthwise. Cut one half into wedges and juice the other half.

    Pat tilapia fillets dry and, on a separate cutting board, halve. Season on both sides with 1/2 tsp. salt and a pinch of pepper.

  3. 3

    Cook the Green Beans

    Place a large non-stick pan over medium-high heat.

    Add green beans, 1/4 cup water, 1/4 tsp. salt and a pinch of pepper to hot pan. Stir occasionally until water evaporates, 4-5 minutes.

    Add 2 tsp. olive oil and slivered almonds to dry pan and cook, 30-60 seconds.

    Transfer to a plate and tent with foil.

    Reserve pan, no need to wipe clean.

  4. 4

    Cook the Tilapia

    Return pan used to cook green beans to medium-high heat and add 1 Tbsp. olive oil.

    Add tilapia to hot pan and cook until fish reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.

    Remove fish to plate.

    Wipe pan clean and reserve

  5. 5

    Make Sauce and Finish the Dish

    Place butter in pan used to sear fish and place over medium-high heat. Cook until lightly browned and "nutty" smelling, 1-2 minutes.

    Remove from burner and swirl in 2 tsp. lemon juice and remaining parsley.

    Plate dish as pictured on the front on the card, garnishing fish with sauce and serving lemon wedges on the side. Bon appétit!

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