Cornmeal-Crusted Tilapia and Shrimp
with DIY Tartar Sauce and Coleslaw
The classic fish-n-chips gets a makeover! Fresh white fish is topped with cornmeal and baked. Served with shrimp, slaw, roasted potatoes and DIY tartar sauce, this dinner is a hit!
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)
285 g
Shrimp
(Contains Shrimp)
2 unit(s)
Russet Potato
2 tbsp
Cornmeal
(Contains Gluten)
170 g
Coleslaw Cabbage Mix
1 unit(s)
Lemon
90 mL
Dill Pickle, sliced
3 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¾ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes, half the Zesty Garlic Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 16-18 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, drain pickles, reserving pickle juice, then finely chop half. Juice half the lemon, then cut remaining lemon into wedges. Add half the cornmeal (use all for 4 ppl) and 1/2 tbsp (1 tbsp) oil in a small bowl. Season with salt, then stir to combine. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Line another baking sheet with parchment paper.Pat tilapia dry with paper towels, then arrange on the prepared baking sheet.Sprinkle remaining Zesty Garlic Blend over tilapia, then season with salt and pepper. Brush 1/2 tbsp (1 tbsp) oil over the tops of tilapia. Sprinkle cornmeal mixture over top, pressing gently to adhere. Roast in the bottom of the oven until tilapia is cooked through, 12-14 min.**
Meanwhile, add mustard, pickle juice, 1 tbsp (2 tbsp) oil, 1/2 tbsp (1 tbsp) lemon juice and 1/2 tsp (1 tsp) sugar to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Add coleslaw cabbage mix, then toss to combine.
Heat a large non-stick pan over medium-high heat. 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.While shrimp cooks, add sour cream, mayo, chopped pickles, 1/2 tsp (1 tsp) lemon juice and 1/4 tsp (1/2 tsp) sugar to another small bowl. Season with salt and pepper, to taste, then stir to combine.
Divide tilapia, shrimp, potatoes, coleslaw and remaining pickles between plates. Serve tartar sauce alongside for dipping. Squeeze a lemon wedge over tilapia, if desired.
