with Citrus & Herb Veggies
Steaming gets a bad rep in the kitchen - but hear us out! Aside from its heart-healthiness, steaming can infuse flavors like no other. In this dish, we're steaming tilapia on a bed of vegetables with aromatics on top. The final product becomes perfumed with lemon and thyme, a classic Provencal pairing.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Not included in your delivery
Preheat oven to 400 degrees. Cut the potatoes into 1/2-inch cubes. Toss the potatoes on a baking sheet with 1 tablespoon olive oil and season with salt and pepper. Roast for 20-25 minutes, tossing halfway through, until golden brown.
Meanwhile, halve the grape tomatoes. Halve the squash lengthwise, then thinly slice into 1/4-inch half moons. Halve, peel, and thinly slice the onion. Mince or grate the garlic. Coarsely chop the olives. Thinly slice half the lemon.
Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion and season with salt and pepper. Cook for about 5 minutes untli softened.
Add the squash and cook, tossing, for about 6 minutes, until crisp-tender. Reduce the heat to medium-low. Add the tomatoes, olives, and garlic, and cook for 1 minute, until garlic is fragrant and tomatoes soften slightly. Season with salt and pepper. TIP: To get the potatoes nice and crispy, place the baking sheet in the oven while it's preheating. The hot sheet will help form a nice crust.
Season the tilapia with salt and pepper on both sides and place over veggies in the pan. Top each fillet with 3 slices of lemon and half a sprig of thyme.Cover and steam for 8-10 minutes, until tilapia easily flakes with a fork. Add a splash of water if the pan becomes too dry.
Serve the tilapia with a spoonful of veggies and roasted potatoes. Finish with a squeeze of remaining lemon!