Prep & Bake Saucy Slaw Tilapia Sandos
with Pickle & Baked Sweet Potato
For this fresh sandwich, you'll use our include oven-ready tray (no pots to clean!) to bake lemon-garlic–seasoned tilapia to flaky, golden perfection. Then, you'll layer those fillets with a bright, crunchy cabbage slaw dotted with tangy dill pickle all tucked into a soft brioche bun. Serve it alongside a buttered sweet potato for a rich and earthy complement.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Sweet Potatoes
1 unit
Lemon
1 unit
Oven-Ready Tray
11 ounce
Tilapia
(Contains: Fish)
1 teaspoon
Garlic Powder
4 ounce
Coleslaw Mix
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Brioche Buns
(Contains: Wheat)
1 unit
Sliced Dill Pickle
Not included in your delivery
Salt
Pepper
Olive Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Halve sweet potato lengthwise. Drain and roughly chop pickle. Quarter lemon.
• In oven-ready tray, toss sweet potato with a drizzle of olive oil, salt, and pepper. (For 4 servings, divide evenly between two trays, using a drizzle of olive oil for each tray.) Bake on top rack (be sure your oven has preheated!) until tender, 25-30 minutes. (For 4, bake two trays side by side on top rack.) • Transfer sweet potato to a plate (keep tray handy for the next step!). Spread each sweet potato half with ¼ TBSP butter. TIP: Taste and season your sweet potato with more salt and pepper before serving!
• While sweet potato bakes, pat tilapia* dry with paper towels. Lightly drizzle each side with olive oil; season all over with garlic powder, salt, and pepper. • Once sweet potato is done, carefully transfer seasoned tilapia to same tray (divide tilapia between two trays for 4 servings). Bake on top rack until cooked through, 10-12 minutes. (For 4, bake two trays side by side on top rack.)
• While tilapia bakes, in a medium bowl, combine coleslaw mix, pickle, half the mayonnaise, juice from two lemon wedges (four wedges for 4 servings), salt, and pepper.
• Halve and toast buns. • Squeeze juice from one lemon wedge (two wedges for 4 servings) over tilapia. • Spread remaining mayonnaise onto cut sides of toasted buns. Fill buns with slaw (we used about ¼ cup for each sandwich) and tilapia; close to form sandwiches. TIP: Use a spatula to break each fillet in half before adding to your sandwich.
• Divide sandwiches, sweet potato, and any remaining slaw between plates. Serve with any remaining lemon wedges on the side.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty fish sandwich, though some found it bland and suggested adding a flavorful sauce 🍲.
- Ease of prep: Quick and simple to make, with some opting to bake fish and potatoes together for efficiency.
- Suggestions: Consider adding spices or hot sauce to boost flavor; try toasting the buns for extra crunch.
- Portions: Several noted the sweet potato was too small to share; consider providing one per person.
- Slaw: The pickle-dotted slaw received mixed reviews; some loved it, others found it an odd combination.
