Baked Tilapia & Fresh Tomato-Dill Relish
with Roasted Green Beans & Creamy Red Potato Salad
There is no shortage of flavor in this bright and wholesome supper. Buttery baked tilapia is decorated with a delightfully acidic tomato-dill relish inspired by sauce vierge, a classic French condiment that borders on a vinaigrette. The fish and relish are served alongside a red potato salad that is dressed in velvety crème fraîche. And don’t forget the greens! Tender roasted green beans add some verdant goodness to complete this satisfying meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Red Potatoes
2 tablespoon
Crème Fraîche
(Contains Milk)
6 ounce
Green Beans
¼ ounce
Dill
1 unit
Tomato
1 clove
Garlic
11 ounce
Tilapia
(Contains Fish)
5 teaspoon
Red Wine Vinegar
Not included in your delivery
Salt
Pepper
1.5 tablespoon
Olive Oil
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch pieces and place in a small pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes; drain. • Transfer potatoes to a medium bowl. Add crème fraîche, salt, and pepper; toss to combine. Taste and season with more salt and pepper if desired.
• While potatoes cook, trim green beans if necessary. Dice tomato into ¼-inch pieces. Pick and roughly chop fronds from dill. Peel and mince or grate garlic.
• Toss green beans on one side of a lightly oiled baking sheet with a drizzle of oil, salt, and pepper (spread out across entire sheet for 4 servings). • Pat tilapia* dry with paper towels and season generously with salt and pepper; place on empty side of same sheet. (For 4, use a second baking sheet.) • Roast on top rack until green beans are browned and tender and tilapia is cooked through, 10-12 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.)
• In a small bowl, combine tomato, dill, garlic, vinegar, and 1½ TBSP olive oil (3 TBSP for 4 servings). Season with salt and pepper. • Transfer a splash of liquid from tomato-dill relish to bowl with potato salad; toss to combine. • Divide potato salad, green beans, and tilapia between plates. Spoon relish over tilapia and serve.
Tilapia is fully cooked when internal temperature reaches 145°.
