Buttery Baked Tilapia
with Caesar-Dressed Green Bean Slaw
Cooking time
10 minutes
Servings
4
Calories
390 /serving
Butter makes everything better! This family recipe couldn’t be easier or quicker: just slide the fish into the oven while you prepare a substantial slaw. The kids can help toss together green beans and cabbage with crunchy croutons, under our creamy Caesar dressing.
We will send you:
- 4 Sustainably-raised tilapia fillets (BAP-certified)
- 300g Shredded cabbage
- 200g Green beans (or string peas)
- 1 Lemon
- 90ml Caesar vinaigrette
- 25g Croutons
- 14g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Eggs • Milk • Mustard • Tilapia • Wheat
You will need:
Medium pot
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
2 tbsp Butter
Total Fat
22 g
Saturated Fat
6 g
Sodium
590 mg
Total Carb
18 g
Sugars
7 g
Protein
32 g
Fibre
4 g
Preparation
Blanch the green beans
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Remove the stem ends of the green beans; halve crosswise on an angle.
- Add to the pot of boiling water and boil, 2 to 3 min., until crisp-tender.
- Drain and transfer to a bowl of ice water.
- Once cool, drain and pat dry.
Bake the tilapia
- Meanwhile, medium-dice 2 tbsp butter.
- Pat the tilapia* dry; season with the spices and S&P.
- Arrange on a lined sheet pan and top with the butter.
- Bake, 6 to 10 min., until cooked through.
Make the slaw
- Meanwhile, in a large bowl, combine both types of cabbage, the green beans, croutons, vinaigrette and S&P.
Finish & serve
- Quarter the lemon.
- Divide the slaw between your plates.
- Top with the tilapia.
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
