Roasted Tilapia with Garlic-Scallion Oil
plus Creamy Chickpeas & Kale
Fresh scallions, zippy garlic, and bright lemon zest infuse their flavors into a finishing oil you'll drizzle over flaky roasted tilapia. Serve the fish over a savory mix of chickpeas and kale, swirled with tangy crème fraîche for a rich, creamy texture. Punch it up with a final squeeze of lemon juice, and get ready for one delicious fish dish!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Lemon
2 clove
Garlic
1 unit
Chickpeas
4 ounce
Kale
11 ounce
Tilapia
(Contains Fish)
4 tablespoon
Crème Fraîche
(Contains Milk)
1 unit
Veggie Stock Concentrate
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon. Mince or grate garlic. Drain and rinse chickpeas. Remove and discard any large stems from kale; chop if desired.
• Pat tilapia* dry with paper towels and season generously with salt and pepper. Place on a lightly oiled baking sheet. Roast on top rack until tilapia is cooked through and easily flakes with a fork, 10-12 minutes. • Meanwhile, in a small, microwave-safe bowl, combine scallion greens, lemon zest, half the garlic, and 1 TBSP oil (2 TBSP for 4 servings). Cover with plastic wrap; microwave for 30 seconds. Remove plastic wrap; season with salt and pepper to taste.
• Heat a drizzle of oil in a large pan over medium heat. Add scallion whites and remaining garlic; cook, stirring, until fragrant, 30-60 seconds. • Add chickpeas, crème fraîche, stock concentrate, 1⁄3 cup water, and 2 TBSP butter (use 2⁄3 cup water and 4 TBSP butter for 4 servings). Bring to a simmer, stirring occasionally. • Once simmering, stir in kale and cover pan with a lid. Cook until kale is wilted, 1-2 minutes. Stir to combine. Taste and season with salt and pepper.
• Divide creamy chickpeas and kale between plates; top with tilapia. Drizzle with garlic-scallion oil and top with a squeeze of lemon juice. Serve with any remaining lemon wedges on the side.
Fish is fully cooked when internal temperature reaches 145°.
