![[SIDE SWAP GREEN BEANS TO ASPARAGUS] Baked Tilapia with Roasted Green Beans, Red Bliss Potatoes, and Tomato-Dill "Salsa"](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/65c288bb606e44bed253865a-3120ba5e-99be7f64.jpeg)
[SIDE SWAP GREEN BEANS TO ASPARAGUS] Baked Tilapia with Roasted Green Beans, Red Bliss Potatoes, and Tomato-Dill "Salsa"
with Roasted Asparagus & Creamy Red Potato Salad
- Milk
- Fish
There is no shortage of flavor in this bright and wholesome supper. Buttery baked tilapia is decorated with a delightfully acidic tomato-dill relish inspired by sauce vierge, a classic French condiment that borders on a vinaigrette. The fish and relish are served alongside a red potato salad that is dressed in velvety crème fraîche. And don’t forget the greens! Tender roasted green beans add some verdant goodness to complete this satisfying meal.
Ingredients
6 ounce
Green Beans
6 ounce
Asparagus
2 tablespoon
Crème Fraîche
(Contains: Milk)
11 ounce
Tilapia
(Contains: Fish)
12 ounce
Red Potatoes
1 clove
Garlic
5 teaspoon
Red Wine Vinegar
1 unit
Tomato
¼ ounce
Dill
Not included in your delivery
1.5 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch pieces and place in a small pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes; drain.
Transfer potatoes to a medium bowl. Add crème fraîche, salt, and pepper; toss to combine. Taste and season with more salt and pepper if desired.
While potatoes cook, trim green beans if necessary. Dice tomato into ¼-inch pieces. Pick and roughly chop fronds from dill. Peel and mince or grate garlic.
Toss green beans on one side of a lightly oiled baking sheet with a drizzle of oil, salt, and pepper (spread out across entire sheet for 4 servings).
Pat tilapia* dry with paper towels and season generously with salt and pepper; place on empty side of same sheet. (For 4, use a second baking sheet.)
Roast on top rack until green beans are browned and tender and tilapia is cooked through, 10-12 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.)
In a small bowl, combine tomato, dill, garlic, vinegar, and 1½ TBSP olive oil (3 TBSP for 4 servings). Season with salt and pepper.
Transfer a splash of liquid from tomato-dill relish to bowl with potato salad; toss to combine.
Divide potato salad, green beans, and tilapia between plates. Spoon relish over tilapia and serve.
