with Roasted Potatoes and Yogurt Sauce
Ingredients: Yellow potato • Tilapia fillets • Sugar snap peas • Lemon • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide) • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Allergens
Tags
Tilapia
300 g
Yellow Potato
350 g
Lemon-Pepper Seasoning
3 g
Yogurt Sauce
3 tbsp
Sugar Snap Peas
113 g
Lemon
0.5 unit(s)
Dill-Garlic Spice Blend
2 g
Oil*
2 tbsp
Salt*
0.125 tsp
Pepper*
0.125 tsp
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/4-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets with 1 tbsp oil per sheet.)
- Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 20-22 min, flipping halfway through, until golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, trim snap peas.
- Zest half the lemon (use whole lemon for 4 servings). Cut remaining lemon into wedges.
- Heat a large non-stick pan over medium.
- When the pan is hot, add snap peas, 1/2 tbsp (1 tbsp) oil and 2 tbsp (1/4 cup) water. Cook, for 3-4 min, stirring often, until snap peas are tender and water evaporates.
- Season with salt and pepper, then toss with lemon zest and 1/2 tsp (1 tsp) Dill-Garlic Spice Blend.
- Meanwhile, pat tilapia dry with paper towels.
- Season with salt and 1/2 tbsp (1 tbsp) Lemon-Pepper Seasoning.
- When snap peas are done, transfer to a plate, then cover to keep warm. Set aside.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then tilapia.
- Pan-fry for 3-5 min per side, until tilapia is golden and cooked through.**
- Divide roasted potatoes, snap peas and Greek-style tilapia between plates.
- Drizzle yogurt sauce and squeeze a lemon wedge over top.
If you've opted to get tilapia, prep and cook in the same way the recipe instructs you to prep and cook salmon, pan-frying for 3-5 min per side, until tilapia is golden and cooked through.**
480
kcal
Calories
20
g
Fat
4
g
Saturated Fat
40
g
Carbohydrate
5
g
Sugar
5
g
Dietary Fiber
37
g
Protein
80
mg
Cholesterol
520
mg
Sodium
0
g
Trans Fat
1400
mg
Potassium
125
mg
Calcium
3.5
mg
Iron
