Meal Kit
Crunchy Baked Fish and Lemon-Shallot Tartar Sauce
With Baby Potatoes, Sugar Snaps, and Tomatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Tilapia), Milk, Wheat
Chef
Jimmy Madla
Panko is a Japanese-style breadcrumb that is specially made into fine, flaked shapes that provide a crispier, lighter, and airier texture to foods compared to regular breadcrumbs. When you coat mild tilapia fillets with panko and top it with a lemony yogurt-based tartar sauce, you've got yourself a crispy, crunchy, creamy combo that can't be beat!
In Your Box (serves 2)
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12 oz. Tilapia Fillets
- 8 oz. Red Potatoes
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5⅓ oz. Plain Greek Yogurt
- 1 Lemon
- 4 oz. Stringless Sugar Snap Peas
- 4 oz. Grape Tomatoes
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¾ cup Panko Breadcrumbs
- 1 Shallot
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1⅕ oz. Butter
- 4 Parsley Sprigs
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4 fl. oz. Skim Milk
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.
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Nutrition (per serving) BqBQBaPm
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Calories490
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Carbohydrates57g
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Net Carbs52g
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Fat17g
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Protein50g
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Sodium330mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Small Pot
- 3 Mixing Bowls
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
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1 Prepare the Ingredients and Start the Potatoes
Preheat oven to 400 degrees. Prepare a baking sheet with foil. Rinse shallot, potatoes, parsley, sugar snap peas, lemon, and tomatoes. Quarter potatoes and cover them with lightly salted water in a small pot. Place pot over medium heat, and cook for 15-18 minutes, or until fork tender. Zest and cut lemon into quarters. Mince shallot. Stem and mince parsley.
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2 Bread the Fish
Rinse tilapia fillets and season with a pinch of salt and pepper. Melt butter in a small bowl in the microwave for 15 seconds. Combine panko, half the melted butter, half the minced parsley, and a pinch of salt in a mixing bowl. Combine milk, a pinch of salt, and half the yogurt in a second bowl. Dip fish in the milk mixture, then then place in panko, turning to coat. Place breaded fish on a plate.
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3 Bake the Fish
Lightly coat the baking sheet with cooking spray. Place fish on the baking sheet and lightly spray fish with cooking spray to encourage browning. Bake for 10-14 minutes, or until fully cooked and a minimum internal temperature go 145 degrees is reached. Remove baking sheet from oven and set aside.
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4 Finish Potatoes and Make Tartar Sauce
After potatoes have cooked for 15-18 minutes, drain in a colander and return to pot. Add remaining melted butter, and remaining parsley (reserving a bit for garnish), and stir gently to combine. Season with a pinch of salt. Mix remaining yogurt, minced shallot (to taste) and lemon juice squeezed from 1-2 lemon quarters (to taste) in a small bowl. Season with a pinch of salt and pepper.
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5 Cook the Vegetables
Place a medium pan over medium-high heat. When hot add 1 tsp. olive oil, sugar snap peas, and tomatoes and cook for 3-4 minutes, or until slightly browned and blistered. Season with a pinch of salt.
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6 Plate the Dish
Arrange potatoes and vegetables on two plates. Lay two fish pieces on each. Top fish with tartar sauce. Garnish with reserved parsley and lemon zest. Serve immediately.
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