Old Bay Tilapia & Roasted Asparagus
with Mashed Sweet Potatoes & Spiced Crema
- Milk
- Fish
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)
6 ounce
Asparagus
11 ounce
Tilapia
(Contains: Fish)
1 unit
Lemon
2 unit
Sweet Potato
1 tablespoon
Old Bay Seasoning
¼ ounce
Chives
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Cooking Oil
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 and 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.
