Crispy Panko Tilapia & Chimichurri Mashed Potatoes
with Roasted Bell Peppers, Onion & Romesco Aioli
- Milk
- Wheat
- Fish
- Eggs
For tonight’s fish dinner, you'll pan-fry panko-crusted tilapia fillets until golden and crispy and serve them alongside oven-caramelized bell peppers and onion tossed in our Savory Paprika Blend. You’ll drizzle the fish with a creamy romesco aioli for a pop of smoky flavor and complete the meal with velvety, herbaceous chimichurri mashed potatoes.
Ingredients
1 unit
Green Bell Pepper
3 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Cornstarch
½ cup
Panko Breadcrumbs
(Contains: Wheat)
6 tablespoon
Romesco Sauce
1 unit
Onion
1 tablespoon
Savory Paprika Blend
11 ounce
Tilapia
(Contains: Fish)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Bell Pepper
6 unit
Potatoes
2 ounce
Chimichurri
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Peel and dice potatoes into ½-inch pieces. Core, deseed, and dice bell peppers into 1-inch pieces. Halve, peel, and slice onion into ½-inch-thick wedges.
-
In a small bowl, combine romesco and mayonnaise.
-
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until easily pierced by a fork, 15-20 minutes.
-
Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain and return potatoes to pot.
- Keep covered off heat until ready to mash.
-
While potatoes cook, toss bell peppers and onion on a baking sheet with a large drizzle of oil, half the Savory Paprika Blend (you’ll use the rest in the next step), salt, and pepper.
-
Roast until browned and tender, 15-18 minutes.
-
Meanwhile, halve tilapia* lengthwise (for each fillet, you’ll have a larger piece and a smaller piece). Pat dry with paper towels.
-
In a shallow dish, combine sour cream, remaining Savory Paprika Blend, 1 TBSP plain water (2 TBSP for 4 servings), salt, and pepper.
-
On a plate, combine panko and cornstarch.
-
Dip each piece of fish into sour cream mixture, then press into panko mixture, turning to coat all over.
-
Heat a ⅓-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of panko mixture sizzles when added to pan, add coated tilapia; cook until crust is golden and fish is cooked through, 2-3 minutes per side. (For 4 servings, work in batches.) TIP: The smaller pieces will cook faster!
-
Transfer to a paper-towel-lined plate.
-
While fish cooks, heat pot with potatoes over low heat. Add chimichurri and 1 TBSP butter (2 TBSP for 4 servings).
-
Using a potato masher or fork, mash potatoes, adding splashes of reserved potato cooking liquid as needed, until smooth and creamy. Season with salt and pepper.
-
Divide mashed potatoes, roasted veggies, and tilapia between plates. Drizzle fish with romesco aioli and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The romesco aioli and crispy tilapia were crowd favorites 🎉; opinions on the chimichurri mashed potatoes were sharply divided — many loved them, but a notable number strongly disliked the flavor.
- Ease of prep: The frying step was straightforward for most, though some ran short on panko and sour cream coating mixture before finishing all the fish — use a generous amount from the start.
- Suggestions: If chimichurri in the potatoes isn't your style, try it as a dipping sauce on the side instead, or use plain butter and sour cream. Pre-season the fish before coating for better flavor throughout.
- Leftovers: The dish didn't reheat well for a second serving — best enjoyed fresh.
