Orange-Almond Tilapia
with Roasted Fennel & Mustard-Champagne Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
670 /serving
A memorable meal practically makes itself when you have the right ingredients. Like fresh orange, for brightness on a dark evening. Or sliced almonds, for rich texture. Or roasted fennel, for a sweet anise-like taste. Or quinoa, for fluffy warmth. Or all of the above.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 1 Orange
- 1 Fennel bulb
- 30ml Champagne vinegar
- 15ml Whole-grain mustard
- 25g Almonds
- 95g Red & white quinoa
- 9g 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: Almonds • Mustard • Sulphites • Tilapia
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
30 g
Saturated Fat
4 g
Sodium
730 mg
Total Carb
62 g
Sugars
17 g
Protein
41 g
Fibre
13 g
Preparation
Cook the quinoa
- Preheat the oven to 450°F.
- Using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff the quinoa.
Start the fennel
- Meanwhile, halve and core the fennel bulb lengthwise; cut into ¼ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, 8 to 10 min., until beginning to soften.
Mise en place
- Meanwhile, in a small bowl, make the vinaigrette by combining the mustard, vinegar, 2 tbsp oil (double for 4 portions) and S&P.
- Cut off the top and bottom of the orange; cut away the peel and white pith; thinly slice crosswise, then quarter.
Finish the fennel & roast the tilapia
- Pat the tilapia dry and drizzle with oil; season with the remaining spices and S&P.
- When the fennel is beginning to soften, flip and add the tilapia.
- Roast, 6 to 8 min., until the tilapia* is cooked through and the fennel is tender.
- In the last 2 min., add the almonds.
Plate your dish
- Divide the quinoa between your plates.
- Top with the fennel and tilapia.
- Garnish with the almonds and orange.
- Drizzle with the vinaigrette. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
