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.
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
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
Cooking Steps
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.
