Baked Tilapia & Fresh Tomato-Dill Relish
with Roasted Green Beans & Creamy Red Potato Salad
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Red Potatoes
2 tablespoon
Crème Fraîche
(Contains Milk)
6 ounce
Green Beans
¼ ounce
Dill
1 unit
Tomato
1 clove
Garlic
11 ounce
Tilapia
(Contains Fish)
5 teaspoon
Red Wine Vinegar
Not included in your delivery
Salt
Pepper
1.5 tablespoon
Olive Oil
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• 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.
Tilapia is fully cooked when internal temperature reaches 145°.
