Prep & Bake Saucy Slaw Tilapia Sandos
with Pickle & Baked Sweet Potato
- Fish
- Eggs
- Wheat
- Milk
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.
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 Sep 2026- Flavor: The slaw-and-pickle combination divided reviewers — some loved the tangy crunch, while others found the fish bland and the flavors mismatched without a sauce like tartar or hot sauce.
- Ease of prep: Baking the sweet potato first and then the fish in the same tray worked well, though one reviewer saved time by adding the fish to the tray with about 15 minutes left on the sweet potato.
- Suggestions: Add a flavorful sauce — tartar, mustard, or hot sauce — to boost the fish's mild flavor. Season the sweet potato with nutmeg and brown sugar rather than just salt for a better result, and bake the fish a little longer than directed if you prefer a crispier finish.
- Portions: The sweet potato was consistently too small to share between two people; a full-sized potato per serving would make this feel like a complete meal.
Reviews from our home cooks
This one exceeded my expectations. Super tasty and quick to make. I opted to add the fish to the pan with the sweet potatoes when there was about 15 min left on them so they would be done at the same time. Will get this one again.
The potatoes were no where close to being done in the time the directions gave (they never are). The slaw sounded weird with pickles but everything was absolutely delicious
Loved this baked tilapia! Actually preferred it to the fried kind-and it felt lighter and healthier too. Would definitely buy again!
Didn't use the buns and baked fish longer than directed for a crispier finish. The sweet potatoes were a nice addition!
We had six meals from all the talipia! The slaw was the perfect sand combination with the fish. Loved it!
The sweet potato should be included in more recipes. They were one of the best sides I've ever eaten through HelloFresh
We love a good grilled fish sandwich and this one is a favorite 😍 as good as any restaurant !
Everything was great! Yet instead of brioche roll, maybe a demi-bagette will work better.
Smallest sweet potato I've ever seen. Pic on here is deceptive. Other than that quick & delicious. Addition of pickle to slaw was an interesting touch.
Easy prep. Salt on a sweet potato did not taste good. I recommend nutmeg and brown sugar instead or even paprika. Not salt unless making fries.
