Meal Kit
Dijon-Crusted Tilapia in Citrus Dijon Sauce
with roasted ratatouille
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Tilapia), Eggs, Wheat
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Rachel Post
Dijon harkens back to middle ages, first appearing at the table of King Philip VI. It didn't get popular, though, until the 19th century when a guy living in, you guessed It, Dijon, replaced vinegar with "verjuice" -unripe grape's acidic juice. That "unripe grape acidic juice" brings its strong flavor to this tilapia, both in coating and in sauce. The deliciousness is rounded out by a ratatouille on the side.
In Your Box (serves 2)
- 2 Zucchini
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11 oz. Tilapia Fillets
- 1 Red Bell Pepper
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1.26 oz. Mayonnaise
- 1 oz. Eggplant, Roasted Red Pepper & Tomato Spread
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¼ cup Panko Breadcrumbs
- 1 Tbsp. Tomato Paste
- ½ fl. oz. Citrus Dijon Vinaigrette
- ½ oz. Dijon Mustard
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)
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Calories580
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Carbohydrates24g
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Net Carbs19g
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Fat39g
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Protein37g
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Sodium1350mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 2 Mixing Bowls
Before You Cook
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
Customize It Instructions
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If using salmon, pat dry and season flesh side with ¼ tsp. salt and a pinch of pepper. Follow same instructions as tilapia in Steps 4 and 5, coating flesh side with mustard and panko and searing, panko side-down first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using ribeye, follow same instructions as tilapia in Steps 4 and 5, coating one side with mustard and panko and searing, panko side-down first, until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
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If using chicken breasts, follow same instructions as tilapia in Steps 4 and 5, coating one side with mustard and panko and searing, panko side-down first, until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare Ingredients and Make Citrus Dijon Sauce
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.
Trim zucchini ends, quarter, and cut into 1" dice.In a mixing bowl, thoroughly combine mayonnaise, vinaigrette, 2 tsp. water, and a pinch of salt. Set aside.Pat tilapia dry. Halve fillets lengthwise and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Prepare the Ratatouille
In another mixing bowl, thoroughly combine eggplant spread, tomato paste, 2 tsp. water, and a pinch of salt.
Add red bell pepper, zucchini, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper to bowl and stir until vegetables are coated.Transfer vegetables and any remaining sauce in bowl to prepared baking sheet and spread into an even layer. -
3 Roast the Ratatouille
Roast ratatouille in hot oven until tender and edges begin to brown, 12-14 minutes, rotating baking sheet 180 degrees in oven halfway through. Baking sheet will be hot! Use an oven mitt.
While ratatouille roasts, prepare fish. -
4 Prepare the Fish
Spread Djion mustard evenly on one side of tilapia. Top mustard evenly with panko, pressing gently to adhere.
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5 Cook Fish and Finish Dish
Place a large non-stick pan over medium heat and add 2 Tbsp. olive oil. Once oil is hot, add tilapia to pan, panko side down. Cook until panko is golden brown and tilapia reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.
Remove from burner.Plate dish as pictured on front of card, topping tilapia with citrus Dijon sauce. Bon appétit!
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