Scandinavian Tilapia
with Roasted Veg & Egg-Dill Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
530 /serving
Colder weather requires dressing right. So we’re chopping hearty hard-boiled eggs into a vinaigrette, along with capers and fresh dill, for Scandi slow-carb sensations. It suits flaky white tilapia to a T, accompanied by roasted fall beets and Brussels.
We will send you:
- 2 Hard-boiled eggs
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 14g Dill
- 225g Red beets
- 1 Lemon
- 200g Brussels sprouts
- 10g Capers
- 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: Eggs • Mustard • Tilapia
You will need:
Large pan (non-stick if possible)
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
31 g
Saturated Fat
5 g
Sodium
740 mg
Total Carb
28 g
Sugars
12 g
Protein
41 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.
- Halve the Brussels sprouts 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!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
