Garlic Breadcrumb-Topped Tilapia
with Potato Coins and Snap Peas
Rich garlic spread and crunchy panko combine to make a golden, crisp topping for tender tilapia! Dunk every bite into cooling yogurt sauce.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Yellow Potato
113 g
Sugar Snap Peas
1 unit(s)
Lemon
½ cup
Panko Breadcrumbs
(Contains Wheat)
30 g
Garlic Spread
3 tbsp
Yogurt Sauce
(Contains Milk)
300 g
Tilapia Fillets
(Contains Tilapia)
Not included in your delivery
1 tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Halve potatoes lengthwise.Melt 1 tbsp (2 tbsp) garlic spread in a medium non-stick pan (use large non-stick pan for 4 ppl) over medium heat. Add potatoes and melted garlic spread to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer.Roast in the middle of the oven until tender and golden-brown, 22-25 min.
Meanwhile, zest half the lemon (whole lemon for 4 ppl). Reheat the same pan over medium. When the pan is hot, add 1 tsp (2 tsp) garlic spread, then panko. Cook, stirring often, until golden, 3-5 min. (TIP: Keep a close eye on panko so that it doesn't burn!)Remove from heat, then transfer toasted panko to a small bowl. Stir in lemon zest, if desired. Carefully wipe the pan clean.
Line another baking sheet with parchment. Pat tilapia dry with paper towels. Season with salt and pepper, then place on prepared sheet. Spread remaining garlic spread over tops of tilapia.Top with toasted panko, pressing down gently to adhere. Roast in the top of the oven until breadcrumbs are golden and tilapia is cooked through, 12-15 min.**
Meanwhile, trim snap peas.Cut lemon into wedges.
Reheat the same pan over medium. (TIP: You can skip this step if you prefer snap peas cold and crunchy for dipping!)When the pan is hot, add 1 tsp (2 tsp) oil, then snap peas. Season with salt and pepper. Cook, stirring often, until tender-crisp, 4-5 min.
Divide tilapia, potato coins and snap peas between plates. Serve yogurt sauce alongside for dipping. Squeeze a lemon wedge over top, if desired.
