Parmesan-Crusted Baked Tilapia and Shrimp
with Buttered Rice and Lemony Mayo
These beautiful tilapia fillets are topped with Parmesan and a generous heap of herbed panko that bakes to crunchy, buttery perfection! If that wasn't enough, a touch of lemon mayo takes this fish dinner to the next level. Shrimp, basmati rice and green beans are simple but satisfying sides.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Tilapia Fillets
(Contains Tilapia)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
½ unit
Lemon
1 tsp
Garlic Powder
¾ cup
Basmati Rice
1 unit
Vegetable Broth Concentrate
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
170 g
Green Beans
285 g
Shrimp
(Contains Shrimp)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
½ tsp
Salt*
¼ tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.Preheat the oven to 450˚F.Wash and dry all produce. Stir together rice, broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Cover and bring to a simmer over high heat. Once simmering, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer to a plate.
Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl).Add panko, lemon zest, half the garlic powder and 1 tbsp (2 tbsp) softened butter to a small bowl. Season with salt and pepper, then mash with a fork until combined.Pat tilapia dry with paper towels. Season with salt and pepper. Arrange on a parchment-lined baking sheet.Sprinkle Parmesan over tilapia, then top with panko mixture, pressing down gently to adhere.
Bake in the top of the oven until crust is golden-brown and tilapia is cooked through, 10-12 min.**Meanwhile, trim green beans. Heat the same pan (from step 1) over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then green beans. Cover and cook, stirring occasionally, until golden-brown, 4-6 min. Season with salt, pepper and remaining garlic powder. Cook, stirring often, until fragrant, 30 sec.
Meanwhile, add mayo, 2 tsp (4 tsp) lemon juice and 1/2 tsp (1 tsp) sugar to another small bowl. Season with salt and pepper, to taste, then stir to combine.
Add 1 tbsp (2 tbsp) butter to the pot with rice, then fluff with a fork until butter melts. Divide rice and green beans between plates. Top rice with tilapia and shrimp. Drizzle lemony mayo over top.
