with DIY Tartar Sauce and Potato Coins
Pub grub and kid-friendly themes combine in our golden breaded tilapia! Everyone will love the zesty DIY tartar sauce paired with roasted potato coins for dunking!
Allergens
Utensils
Tags
Tilapia
300 g
Mayonnaise
8 tbsp
Italian Breadcrumbs
0.25 cup
Zesty Garlic Blend
1 tbsp
Yellow Potato
350 g
Dill Pickle, sliced
90 mL
Zucchini
1 unit(s)
Lemon
1 unit(s)
Oil
5 tsp
Salt
0.125 tsp
Pepper
0.25 tsp
- Cut potatoes into 1/4-inch rounds.
- Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Season with salt, pepper and half the Zesty Garlic Blend. Toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, measure out 2 tbsp (4 tbsp) mayo to coat tilapia. (NOTE: Reserve remaining mayo for DIY tartar sauce in step 4.)
- Combine breadcrumbs and 1 tsp (2 tsp) oil in a small bowl.
- Pat tilapia dry with paper towels, then place on another parchment-lined baking sheet.
- Season tops of tilapia with remaining Zesty Garlic Blend, salt and pepper.
- Spread measured mayo over top. Top with breadcrumb mixture, pressing down gently to adhere.
- Roast in the top of the oven until breadcrumbs are golden and tilapia is cooked through, 14-17 min.**
- Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Drain pickles. Very finely chop 2 tbsp (4 tbsp).
- Add remaining mayo, chopped pickles, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) lemon zest to a medium bowl. (NOTE: Reference zest guide.)
- Season with pepper, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tsp (2 tsp) oil, then zucchini. Season with salt and pepper.
- Cook, stirring often, until tender-crisp, 4-5 min.
- Divide tilapia, potato coins, zucchini and remaining pickles between plates.
- Serve DIY tartar sauce alongside for dipping.
- Squeeze a lemon wedge over top, if desired.
840
kcal
Calories
56
g
Fat
8
g
Saturated Fat
48
g
Carbohydrate
6
g
Sugar
6
g
Dietary Fiber
38
g
Protein
120
mg
Cholesterol
1350
mg
Sodium
0.2
g
Trans Fat
1550
mg
Potassium
250
mg
Calcium
4
mg
Iron
