with Zesty Garlic Aioli
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Tilapia fillets • Russet potato • Zucchini • Roma tomatoes • Mirepoix (carrot, onion, celery) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Lemon • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Garlic • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Tilapia
300 g
Zucchini
1 unit(s)
Garlic, cloves
2 unit(s)
Russet Potato
1 unit(s)
Tomato
2 unit(s)
Lemon
0.5 unit(s)
Mirepoix
113 g
Smoked Paprika-Garlic Blend
6 g
Vegetable Stock Powder
7.5 g
Zesty Garlic Blend
7 g
Mayonnaise
4 tbsp
Pepper*
0.25 tsp
Salt*
0.25 tsp
Butter*
1 tbsp
Oil*
0.5 tbsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Pat tilapia dry with paper towels, then season with salt and pepper.
- On a parchment-lined baking sheet, arrange tilapia, then drizzle with 1/2 tbsp (1 tbsp) oil.
- Roast in the top of the oven for 10-12 min, until cooked through.**
- Using 2 forks, break up tilapia into large flakes.
- Meanwhile, quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.
- Peel, then finely mince or grate garlic.
- Cut potato into 1/2-inch pieces.
- Cut tomatoes into 1/2-inch pieces.
- Zest, then juice half the lemon (use whole lemon for 4 servings).
- Heat a large pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
- Add mirepoix and tomatoes. Cook for 3-4 min, stirring occasionally, until tomatoes are mostly broken down. Season with salt and pepper.
- Add potatoes and half the garlic, then sprinkle Smoked Paprika-Garlic Blend over top.
- Cook for 30 sec, stirring constantly, until fragrant.
- To the pot with veggies, add stock powder and 2 cups (3 1/2 cups) water. Bring to a boil over high.
- Once boiling, add zucchini, then reduce heat to medium.
- Cover and cook for 9-11 min, stirring occasionally, until veggies are tender.
- Meanwhile, to a small bowl, add lemon zest, Zesty Garlic Blend, mayo, 1/4 tsp (1/2 tsp) lemon juice and 1/2 tsp (1 tsp) garlic. (NOTE: Love garlic? Add more!) (TIP: Add 1/4 tsp [1/2 tsp] sugar, if you like.)
- Season with salt and pepper, then stir to combine.
- To stew, add tilapia and 1/2 tsp (1 tsp) lemon juice. Season with salt and pepper, then gently stir to combine.
- Divide stew between bowls.
- Dollop aioli over top. (TIP: Enjoy a little aioli with each bite instead of stirring it into the stew!)
600
kcal
Calories
35
g
Fat
8
g
Saturated Fat
40
g
Carbohydrate
9
g
Sugar
6
g
Dietary Fiber
37
g
Protein
115
mg
Cholesterol
1350
mg
Sodium
0.4
g
Trans Fat
1700
mg
Potassium
100
mg
Calcium
3.5
mg
Iron
