Curried Tilapia with Coco-Peanut Topping
Roasted Kale & Sweet Pepper
Cooking time
25 minutes
Servings
2/4
Calories
520 /serving
The scene: Gulf of Thailand, early evening. You’re savouring the texture of shredded coconut and toasted peanuts, which adorn tender fillets of fish saucy with yellow curry paste, lime and caramelized onions. Vibrant roasted veggies remind you that you’re carb-compliant and close to home.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 1 Lime
- 1 Bunch of kale
- 1 Sweet pepper
- 25g Caramelized onions
- 25g Chopped peanuts
- 18g Mild yellow curry paste
- 25g Shredded coconut
Contains: Peanuts • Sulphites • Tilapia
You will need:
Large pan (non-stick if possible)
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
28 g
Saturated Fat
11 g
Sodium
680 mg
Total Carb
33 g
Sugars
12 g
Protein
41 g
Fibre
12 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- Halve, core and medium-dice the sweet pepper.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, 5 to 7 min., until partially cooked.
Mise en place
- Meanwhile, remove the kale leaves from the stems; tear the leaves. In a medium bowl, toss with a generous drizzle of oil and S&P.
- Halve the lime; juice ½ and quarter the remaining ½.
- Pat the tilapia dry; rub with the curry paste, a drizzle of oil and S&P.
Finish the vegetables
- When the sweet pepper is partially cooked, stir and add the kale.
- Bake, 7 to 10 min., until the sweet pepper is tender and the kale is crisp.
Make the coco-peanut topping
- Meanwhile, in a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the peanuts and coconut. Toast, stirring often, 3 to 4 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Cook the tilapia & make the sauce
- In the same pan, heat a drizzle of oil on medium-high.
- Add the tilapia and cook, 2 to 3 min. on one side, until partially cooked.
- Flip and add the lime juice, onions and 2 tbsp water (double for 4 portions).
- Cook, swirling the pan, 2 to 3 min., until the sauce slightly thickens and the tilapia* is cooked through.
Plate your dish
- Divide the vegetables between your plates.
- Top with the tilapia.
- Sprinkle with the coco-peanut topping and spoon the sauce over.
- Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
