Protein Swap | Golden Sheet Pan Shrimp & Chips
Carrot Slaw with Tartar Dressing
Cooking time
30 minutes
Servings
2/4
Calories
820 /serving
We’re putting a homestyle spin on a pub classic. Oven-baked shrimp come out golden in a spiced panko crusting, with perfectly browned fry-cut potatoes. Using tartar sauce—creamy, lemony and spiked with cornichons—in a carrot slaw cleverly adds veg to the plates.
We will send you:
- 285g Shrimp (BAP-certified)
- 450g Potatoes
- 300g Nantes carrots
- 2 Scallions
- 1 Lemon
- 30g Panko
- 60ml Mayonnaise
- 16g Cornichons
- 8g Fisherman’s Fave spices (brown sugar, lemon pepper (black pepper, lemon peel, natural lemon flavour, salt, sugar, onion, canola oil, citric acid, cellulose, turmeric, lemon oil), fennel seeds, rosemary, dill leaves, red bell peppers, canola oil)
Contains: Eggs • Milk • Mustard • Shrimp • Sulphites • Wheat
You will need:
Basting brush
Grater
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 tbsp Butter
Total Fat
47 g
Saturated Fat
8 g
Sodium
1450 mg
Total Carb
75 g
Sugars
11 g
Protein
29 g
Fibre
10 g
Preparation
Start the fries
- Preheat the oven to 450°F.
- Cut the potatoes into fries.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, 15 min., until partially cooked.
Prepare the tilapia
- Meanwhile, in a small bowl, microwave 1 tbsp butter (double for 4 portions), in 30 sec. increments, until melted.
- Add the panko, a pinch of the spices and S&P.
- Pat the tilapia dry; season with ½ the remaining spices and S&P.
- Brush with ½ the mayo. Top with the panko mixture.
Finish the fries & bake the tilapia
- When the fries are partially cooked, flip and add the tilapia*.
- Bake, 6 to 8 min., until golden brown and cooked through.
Mise en place
- Meanwhile, grate the carrots.
- Thinly slice the scallions crosswise.
- Finely chop the cornichons.
- Quarter the lemon.
Make the slaw
- In a large bowl, combine the cornichons, scallions, juice of ½ the lemon wedges, the remaining mayo and spices, and 2 tbsp oil (double for 4 portions).
- Add the carrots and S&P; toss well.
Plate your dish
- Divide the tilapia, fries and slaw between your plates.
- Garnish with the remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
