Roasted Tilapia with Garlic-Scallion Oil

Name: Roasted Tilapia with Garlic-Scallion Oil plus Creamy Chickpeas & Kale
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Scallions; 1 unit Lemon; 2 clove Garlic; 1 unit Chickpeas; 4 ounce Kale; 11 ounce Tilapia; 4 tablespoon Crème Fraîche; 1 unit Veggie Stock Concentrate; Salt; Pepper; Cooking Oil; Butter

plus Creamy Chickpeas & Kale

Sara HeilmanPublished on June 03, 2025

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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!

Tags:

Carb Smart

•Protein Smart

•Fiber Smart

•Easy Prep

Allergens:

Fish

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

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

/ per serving

Calories710 kcal

Fat37 g

Saturated Fat14 g

Carbohydrate47 g

Sugar12 g

Dietary Fiber10 g

Protein47 g

Cholesterol130 mg

Sodium920 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Strainer

•Paper Towel

•Baking Sheet

•Small Bowl

•Plastic Wrap

•Large Pan

Instructions

1

• 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. Peel and mince or grate garlic. Drain and rinse chickpeas. Remove and discard any large stems from kale; chop if desired.

2

• 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.

3

• 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, ⅓ cup water, and 2 TBSP butter (⅔ cup water and 4 TBSP butter for 4 servings). Bring to a simmer, stirring occasionally. PRO TIP: Swap crème fraîche for Greek yogurt for an even more gut-friendly option. • 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.

4

• 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 remaining lemon wedges on the side.

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Fish is fully cooked when internal temperature reaches 145°.