Sheet Pan Fish 'n' Chips with Tilapia
Fresh Tarragon Tartar Sauce
Cooking time
20 minutes
Servings
2/4
Calories
910 /serving
The sheet pan streamlines fish and chips for success. It’s as simple as dunking tilapia in mayo and spiced panko, and then baking it alongside your veggies—not just potato fries but also green beans done to tender crisp. Fresh tarragon makes for a chic tartar sauce.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 4g Tarragon
- 450g Potatoes
- 300g Green beans (or string peas)
- 1 Lemon
- 20g Capers
- 60g Panko
- 90ml Mayonnaise
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs • Mustard • Tilapia • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
2 or 3 Sheet pans
Total Fat
49 g
Saturated Fat
5 g
Sodium
780 mg
Total Carb
81 g
Sugars
9 g
Protein
41 g
Fibre
11 g
Preparation
Roast the fries
- Preheat the oven to 450°F.
- Cut the potatoes into fries.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 20 to 25 min., until browned and tender.
Mise en place
- Meanwhile, remove the stem ends of the green beans. In a medium bowl, toss with a drizzle of oil and S&P.
- Halve the lemon; juice ½ and quarter the remaining ½.
- Roughly chop the capers.
- Pick the tarragon leaves off the stems; roughly chop the leaves.
Prepare the tilapia
- In a large bowl, combine the panko, ½ the remaining spices and S&P.
- In a second large bowl, combine 1 tbsp of the mayo, 1 tbsp water (double both for 4 portions) and S&P.
- Pat the tilapia dry; season with the remaining spices and S&P.
- Working one at a time, coat the tilapia in the mayo mixture (shaking off any excess), then in the panko mixture (pressing to adhere).
- Transfer to a plate and drizzle with oil.
Bake the green beans & tilapia
- Arrange the green beans and tilapia (use 2 sheet pans for 4 portions) on a second lined sheet pan.
- Bake, stirring the green beans halfway, 10 to 12 min., until the tilapia* is cooked through and the green beans are crisp-tender.
- Switch the oven to broil, 2 to 3 min., until beginning to brown.
Make the tartar sauce
- Meanwhile, in a small bowl, combine the lemon juice, capers, tarragon, remaining mayo and S&P.
Plate your dish
- Divide the fries, green beans and tilapia between your plates.
- Garnish with the lemon wedges.
- Serve the tartar sauce on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
