with Crispy Potatoes and Blistered Veggies
For a lighter preparation, we’re blackening this flaky fish with a potent mix of spices rather than batter frying. A side of crispy roasted potatoes and caramelized vegetables is the perfect accompaniment.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Red Bell Pepper
Yukon Gold Potatoes
Not included in your delivery
Wash and dry all produce. Preheat the oven to 400 degrees. Core, seed, and thinly slice the bell pepper. Halve, peel, and thinly slice the onion. Cut the potatoes into ½-inch cubes. Finely chop the cilantro. Cut the lemon into wedges. Mince or grate the garlic.
Toss the potatoes on a baking sheet with a drizzle of olive oil and season with salt and pepper. Place in the oven and roast for 20-25 minutes, until golden brown.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add the green beans, onion, bell pepper and garlic. Cook, tossing for 7-8 minutes, until softened and slightly blistered. Stir in half the chopped cilantro, season with salt and pepper, and set aside.
In the same pan, heat another drizzle of olive oil over medium-high heat. Season the fish on all sides with the blackening seasoning, salt, and pepper. Add the fish to the pan and cook for 2-3 minutes per side, until cooked through and slightly blackened.
Serve: Plate the crispy potatoes and blistered vegetables, then top with the blackened tilapia. Serve with the lemon wedges and a sprinkle of the remaining cilantro, enjoy!