Sheet Pan Blackened Tilapia
over Caesar Slaw with Chayote & Potatoes
Cooking time
25 minutes
Servings
2/4
Calories
570 /serving
Here’s a slaw that really slays! Shredded cabbage is supported by ultra-crisp chayote plus a round of roasted baby potatoes—all covered with classically creamy Caesar dressing. This richly textured base hosts flaky fillets of tilapia, baked in a dark and smoky spice blend.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 1 Chayote
- 450g Baby potatoes
- 150g Shredded cabbage
- 1 Lemon
- 60ml Caesar vinaigrette
- 10g Smoky Cajun spices (smoked paprika, mustard, onion, garlic, oregano, thyme, kosher salt)
Contains: Eggs • Milk • Mustard • Tilapia
You will need:
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
24 g
Saturated Fat
3 g
Sodium
370 mg
Total Carb
57 g
Sugars
11 g
Protein
36 g
Fibre
12 g
Preparation
Start the potatoes
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 12 to 14 min., until partially cooked.
Mise en place
- Meanwhile, halve the lemon; juice ½ and quarter the remaining ½.
- Peel and cut the chayote into matchsticks (or halve and thinly slice).
- Pat the tilapia dry and drizzle with oil; season with the remaining spices.
Finish the potatoes & bake the tilapia
- When the potatoes are partially cooked, add the tilapia*.
- Bake, 8 to 10 min., until cooked through.
- Switch the oven to broil, 1 to 3 min., until beginning to brown.
Make the slaw & serve
- In a large bowl, combine the vinaigrette, lemon juice and S&P.
- Add the cabbage, chayote and potatoes; toss well.
- Divide the slaw between your plates.
- Top with the tilapia.
- Garnish with the lemon wedges. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
