Scandinavian Tilapia
with Roasted Veg & Egg-Dill Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
570 /serving
When it comes to colder weather, it’s all about dressing right. So we’re chopping hearty hard-boiled eggs into a vinaigrette, along with capers and fresh dill, for all sorts of Scandi sensations. It suits flaky white tilapia to a T, accompanied by roasted fall beets and Brussels.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 1 Lemon
- 14g Dill
- 225g Red beets
- 200g Brussels sprouts
- 10g Capers
- 2 Hard-boiled eggs
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs • Mustard • Tilapia
You will need:
Large pan (non-stick if possible)
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
36 g
Saturated Fat
6 g
Sodium
750 mg
Total Carb
28 g
Sugars
12 g
Protein
40 g
Fibre
9 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Pick the dill fronds off the stems; roughly chop the fronds.
- Halve the lemon; juice ½ and quarter the remaining ½.
- Peel and halve the beets; cut into ¼ inch wedges. In a medium bowl, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). In a second medium bowl, toss with a drizzle of oil, ½ the remaining spices and S&P.
- Roughly chop the eggs.
Roast the vegetables
- Arrange the beets and Brussels sprouts on a lined sheet pan.
- Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Make the vinaigrette
- Meanwhile, in a small bowl, combine the lemon juice, eggs, capers, 3 tbsp oil (double for 4 portions), ½ the dill and S&P.
Cook the tilapia
- Pat the tilapia dry; season with the remaining spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the tilapia* and cook, 2 to 3 min. per side, until golden brown and cooked through.
Plate your dish
- Divide the vegetables and tilapia between your plates.
- Spoon the vinaigrette over the tilapia.
- Garnish with the lemon wedges and remaining dill. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
