Old Bay Bavette Steak & Roasted Asparagus
with Mashed Sweet Potatoes & Spiced Crema
- Milk
A quick and wholesome weeknight dinner featuring flaky tilapia roasted alongside tender asparagus, served atop creamy mashed sweet potatoes. The meal is finished with a zesty Old Bay–seasoned crema for a touch of savory flavor and coastal vibes!
Ingredients
4.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Bavette Steak
6 ounce
Asparagus
1 unit
Lemon
2 unit
Sweet Potato
1 tablespoon
Old Bay Seasoning
¼ ounce
Chives
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Peel and dice sweet potatoes into ½-inch pieces. Trim and discard woody bottom ends from asparagus. Quarter lemon. Finely chop chives.
Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, about 15 minutes.
Reserve ½ cup sweet potato cooking liquid (1 cup for 4 servings), then drain and return sweet potatoes to pot.
Mash sweet potatoes with 1 TBSP sour cream, 1 TBSP butter, and a big pinch of salt (2 TBSP sour cream and 2 TBSP butter for 4). TIP: Add splashes of reserved sweet potato cooking liquid as needed.
Keep covered until ready to serve.
Pat tilapia* dry with paper towels. Place on one side of a parchment-lined baking sheet; brush both sides of fish with a drizzle of oil and season with half the Old Bay. (For 4, spread tilapia across entire sheet.)
Toss asparagus on empty side of sheet with a drizzle of oil, salt, and pepper (for 4, toss asparagus on a second baking sheet).
Roast on top rack until fish is cooked through and asparagus is browned and tender, 10-15 minutes. (For 4, roast tilapia on top rack and asparagus on middle rack.)
In a small bowl, combine juice from one lemon wedge (two wedges for 4 servings), remaining sour cream, and remaining Old Bay.
Divide tilapia, asparagus, and mashed sweet potatoes between plates in separate sections. Drizzle tilapia with Old Bay crema and garnish with chives. Serve with remaining lemon wedges on the side.
