Baked Tilapia & Fresh Tomato-Dill Relish

Name: Baked Tilapia & Fresh Tomato-Dill Relish with Roasted Green Beans & Creamy Red Potato Salad
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Red Potatoes; 2 tablespoon Crème Fraîche; 6 ounce Green Beans; ¼ ounce Dill; 1 unit Tomato; 1 clove Garlic; 11 ounce Tilapia; 5 teaspoon Red Wine Vinegar; Salt; Pepper; 1.5 tablespoon Olive Oil; 2 teaspoon Cooking Oil

with Roasted Green Beans & Creamy Red Potato Salad

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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.

Tags:

New

•Protein Smart

•Calorie Smart

•Carb Smart

Allergens:

Milk

•Fish

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

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

/ per serving

Calories470 kcal

Fat21 g

Saturated Fat5 g

Carbohydrate35 g

Sugar6 g

Dietary Fiber6 g

Protein35 g

Cholesterol90 mg

Sodium140 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Medium Bowl

•Strainer

•Baking Sheet

•Paper Towel

•Small Bowl

Instructions

PDF

• 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°.