Roasted Tilapia with Garlic-Scallion Oil
plus Creamy Chickpeas & Kale
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!
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
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
Instructions
• 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°.
