Roasted Tilapia with Garlic-Scallion Oil
plus Creamy Chickpeas & Kale
- Fish
- Milk
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!
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
Cooking Steps
• 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.
• 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 (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 remaining lemon wedges on the side.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The creamy chickpea-and-kale base is a crowd-pleaser, with the garlic-scallion oil and lemon adding bright, fresh flavor. The tilapia itself is mild; some found it bland on its own, while others loved how the sauce elevated it.
- Ease of prep: This comes together quickly and easily, with roasting the fish and building the chickpea mixture happening at the same time.
- Suggestions: Add extra seasoning — such as lemon-pepper, Cajun spice, or a Greek blend — directly to the tilapia before roasting for more flavor. A few reviewers also suggest simmering the chickpea mixture a little longer to reduce excess liquid, and cooking the kale slightly past the suggested time for a more tender result.
- Leftovers: Leftovers kept well and were even more delicious the next day, though pan-frying the fish when reheating gave it a crispier finish.
- Portions: Some wished for a little more sauce — consider doubling the crème fraîche and stock concentrate if you love a saucier dish 🍲.
Reviews from our home cooks
I love love love this meal. It's so simple, baked fish & quickly put together chickpeas & kale (all in one pot) & then the nice touch of the lemon scallion oil , that I would have never came up with on my own to pair with fish.... it's great, quick... and so filling, but also very healthy. This is the second time I've had this dinner & I can't wait to eat it again!
Wasn't sure at first how this would turn out, but.....OMG good!!! The kale and chickpeas cooked down into a sweet, creamy base for the tilapia....and then the garlicky scallion oil drizzled over everything. Definitely like cooking fish in the oven instead of stovetop.
Toss Chickpeas with EVOO, s&p, throw on cookie sheet with the fish. Add 1/4 cup purple onion to the scallion whites. For a 2 person meal, make sauce for 4 people. Cook wild rice. Serve tilapia with scallion green lemon zest sauce, layer rice, then kale, then crispy Chickpeas. Squeeze 2 lemon wedges over side dish per serving.
Not enough stars for this one, its fresh tasting. Light and delicious. I did use Cajun seasoning instead of salt and pepper on the tilapia it worked well with the scallion garlic oil.
Pretty easy, and delicious with the mix of soft (chickpeas) and firmer (kale). The spices were good. I like fish choices each time (no extra price), and it was nice to have a different recipe for the tilapia.
This has become a new favorite. Even though I never really liked kale, I've jumped to order this when available on a weekly menu. The simple combination of tilapia, chickpeas (which I love) plus the kale make things easy without a lot of extra fat or calories. It even makes me like kale a little more!
This was surprisingly delicious! Roasting the tilapia was way better than pan frying it. The chickpea kale sauce was really tasty. This felt like a healthier meal choice, higher in fiber.
I used a favorite Greek seasoning instead of salt and pepper on the tilapia to add a little color and flavor. Worked nicely. Once the Kale was wilted the sauce was runny. Had to simmer down. Maybe dont need to cover to cook the kale.
This dish is so delicious. It's so fresh and light. I love how unique it is yet it's so simple to prepare. Adding the lemon zest and garlic and green onions to the olive oil I think really elevated the fish! I also loved the crème fresh in the chic peas and kale! I really would love to see this dish offered again, it's a winner for me.
Recipe came together nicely. Flavors were good. Garlic Scallion Oil was especially good. Chickpeas could be cooked down more, and maybe mashed slightly. A softer texture for the chickpeas would have worked better.
