Greek-Style Baked Tilapia & Tomatoes
with Sparkling Cucumber Salad & Tzatziki
Cooking time
10 minutes
Servings
4
Calories
560 /serving
Keep this fish dinner nice and bright with whole cherry tomatoes that sizzle to softness on a sheet pan with fillets of tilapia. When gently crushed, they release the naturally sweet juices. Small family members can help make the salad by tossing lettuce and cucumbers. Then everyone can celebrate with a champagne vinaigrette.
We will send you:
- 4 Sustainably-raised tilapia fillets (BAP-certified)
- 280g Cherry tomatoes
- 2 Cucumbers
- 1 Head of lettuce
- 30ml Champagne vinegar
- 200g Couscous
- 90g Garlic-cucumber yogurt (tzatziki)
- 18g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites, Tilapia, Wheat
You will need:
Oil
Salt & pepper (S&P)
2 tbsp Butter
Sheet pan
Parchment paper
Large heatproof bowl
Small pot (or kettle)
Total Fat
23 g
Saturated Fat
7 g
Sodium
650 mg
Total Carb
51 g
Sugars
6 g
Protein
39 g
Fibre
6 g
Preparation
Bake the tilapia & tomatoes
Preheat the oven to 450°F. In a small pot (or kettle), bring 2 cups water to a boil. Pat the tilapia dry with paper towel; season with ¾ of the spices and S&P. On a lined sheet pan, toss the tomatoes with a drizzle of oil and S&P. Add the tilapia and drizzle with oil. Bake, 6 to 10 min., until the tilapia* is cooked through and the tomatoes have softened.
Make the salad
Meanwhile, roughly chop the lettuce. Thinly slice the cucumbers crosswise. In a large bowl, combine the lettuce, cucumbers, vinegar, 3 tbsp oil and S&P.
Cook the couscous
In a large heatproof bowl, combine the couscous, boiling water and a pinch of salt. Cover and let sit for 5 min. Add 2 tbsp butter. Fluff and keep warm.
Crush the tomatoes
When the tomatoes have softened, transfer to a medium bowl. Lightly crush to release some of the juices. Add a drizzle of oil and the remaining spices; stir well.
Plate your dish
Divide the couscous and salad between your plates. Top the couscous with the tilapia and spoon the tomatoes over. Serve the tzatziki on the side. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
