Panko-Crusted Tilapia with Cauliflower Mash
with Roasted Broccoli & Apple Parsley Salad
- Fish
- Wheat
- Milk
Panko-crusted tilapia is served alongside a buttery cauliflower mash and caramelized zucchini in this weeknight winner. A lemony apple parsley salad adds the perfect tangy crunch. This is comfort food that tastes indulgent and keeps you feeling great!
Ingredients
1 tablespoon
Fry Seasoning
unit
Zucchini
8 ounce
Broccoli
11 ounce
Tilapia
(Contains: Fish)
1 unit
Lemon
1 unit
Apple
10 ounce
Cauliflower Florets
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ ounce
Parsley
1 teaspoon
Garlic Powder
Not included in your delivery
4 teaspoon (tsp)
Olive Oil
2 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 425 degrees. Wash and dry produce.
Finely chop parsley. Halve, core, and dice apple into bite-size pieces. Halve lemon. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons.
In a small bowl, combine panko, half the parsley, a drizzle of olive oil, salt, and pepper.
In a separate small bowl, combine apple, remaining parsley, a drizzle of olive oil, juice from all the lemon, salt, and pepper.
In a second small bowl, combine apple, remaining parsley, a drizzle of olive oil, juice from the lemon, salt, and pepper.
Using a potato masher or fork, mash cauliflower with 2 TBSP butter (4 TBSP for 4 servings), salt, and pepper until creamy. TIP: If cauliflower does not mash easily, microwave, uncovered, in 1-minute intervals until tender.
Taste and season with more salt and pepper if desired.
Place cauliflower in a medium microwave-safe bowl. Cover with plastic wrap; microwave until tender and falling apart easily, 7-9 minutes.
Using a potato masher or fork, mash cauliflower with 2 TBSP butter (4 TBSP for 4 servings), salt, and pepper until creamy. TIP: If cauliflower does not mash easily, microwave, uncovered, in 1-minute intervals until tender.
Taste and season with more salt and pepper if desired.
While cauliflower cooks, toss zucchini on one side of a baking sheet with a drizzle of olive oil, Fry Seasoning, salt, and pepper. (For 4 servings, spread out across entire sheet.)
Pat tilapia* dry with paper towels; season all over with garlic powder, salt, and pepper. Add a drizzle of olive oil to empty side of baking sheet; add tilapia. (For 4, place tilapia on a second oiled sheet.) Mound tilapia with panko mixture, pressing to adhere (no need to coat the undersides).
Roast zucchini and tilapia on top rack until zucchini is browned and tender and tilapia is golden and cooked through, 10-12 minutes. (For 4 servings, roast zucchini on top rack and tilapia on middle rack, swapping rack positions halfway through.)
Divide apple salad (draining first), cauliflower mash, zucchini, and tilapia between plates; serve.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the variety of flavors, especially praising the apple salad as a unique and refreshing addition 🍎.
- Ease of prep: Most found it quick and easy to prepare, though some felt the cauliflower mash was tricky to get right.
- Suggestions: Consider adding garlic or cheese to boost the cauliflower mash flavor; some preferred pan-frying the zucchini for crispiness.
- Leftovers: The cauliflower mash was a hit for many, with requests to offer it more often as a side dish option.
- Texture: Some found the panko crust didn't brown well; try broiling briefly or adding more oil to achieve a crispier top.
