Harissa 2x Tilapia & Sweet Potato Salad
with Pepita-Panko Crust, Mixed Greens & Lemon
- Eggs
- Fish
- Milk
- Wheat
Tilapia fillets are coated in a harissa-yogurt sauce and topped with a crunchy pepita-panko crust, then roasted alongside sweet potato until golden. The sweet potato is tossed with mixed greens and bright lemon vinaigrette to create a warm salad base. A drizzle of reserved harissa-yogurt sauce and fresh cilantro finish the dish with a creamy, spiced kick.
Ingredients
1 unit
Harissa Aioli
(Contains: Eggs)
22 ounce
Tilapia
(Contains: Fish)
1 unit
Lemon
1 unit
Sweet Potato
4 ounce
Mixed Greens
2 tablespoon
Yogurt
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
½ ounce
Pepitas
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Peel and dice sweet potato into ½-inch pieces.
Toss sweet potato on one side of a baking sheet with a drizzle of oil, half the garlic powder, salt, and pepper (for 4 servings, spread sweet potato across entire sheet). Roast on top rack until beginning to soften, 10 minutes (you’ll add more to the sheet then).
While sweet potato roasts, in a small bowl, combine harissa aioli and yogurt. Reserve half the harissa-yogurt sauce in a separate small bowl for serving.
Finely chop pepitas. Quarter lemon. Roughly chop cilantro.
In a third small bowl, combine panko, pepitas, remaining garlic powder, a drizzle of oil, salt, and pepper.
Pat tilapia* dry with paper towels; season all over with salt and pepper.
Once sweet potato has roasted 10 minutes, remove sheet from oven; carefully add tilapia to empty side of sheet (for 4 servings, add tilapia to a second sheet).
Evenly top tilapia with remaining harissa-yogurt sauce and mound with panko mixture, pressing to adhere. Return to top rack and roast until sweet potato is tender and tilapia is cooked through, 8-10 minutes more (for 4, roast sweet potato on top rack and tilapia on middle rack).
In a large bowl, whisk together juice from one lemon wedge, a drizzle of oil, salt, and pepper (juice from two wedges for 4 servings).
Once sweet potato is done roasting, transfer to bowl along with mixed greens. Toss to combine.
Divide sweet potato salad and tilapia between plates. Drizzle reserved harissa-yogurt sauce over tilapia and sprinkle with cilantro. Serve with remaining lemon wedges on the side.
