Pan-Seared Tilapia and Zesty Garlic Sauce

Prepped in 10

Quick

with Potato Coins and Citrus Salad

5 min

Difficulty: 2/3

Canadian

Simple tilapia is brought to life with a zesty garlic sauce! Paired with a citrus salad and crunchy sunflower seeds, this is a perfect, bright plate for any meal. Ingredients: Russet potato • Tilapia fillets • Oranges • Lemon • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • 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) • Sunflower seeds • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • Garlic..

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Tilapia

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Zester

Large Bowl

Small Bowl

Large Non-Stick Pan

Whisk

Tags

30-min-or-less

Quick

Ingredients

Tilapia

300 g

Montreal Spice Blend

10 g

Spring Mix

56 g

Mayonnaise

2 tbsp

Lemon

1 unit(s)

Russet Potato

2 unit(s)

Garlic, cloves

1 unit(s)

Orange

1 unit(s)

Sunflower Seeds

28 g

Sugar

0.5 tsp

Salt

0.25 tsp

Pepper

0.125 tsp

Oil

3 tbsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Remove any brown spots from potatoes and cut into 1/4-inch rounds.
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 1 1/2 tsp (3 tsp) Montreal Spice Blend, then toss to coat.
Roast in the bottom of the oven for 18-20 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, cut a piece off top and bottom ends of orange. Place flat end on a cutting board, cut the peel away from top to bottom, turning orange as you go.
When peeled completely, place orange on its side and cut into 1/4-inch rounds.

Peel, then mince or grate garlic.
Zest, then juice lemon.
To a small bowl, add mayo, 1/4 tsp (1/2 tsp) lemon zest, 1 tsp (2 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1/4 tsp (1/2 tsp) garlic. (NOTE: Like things spicy? Add more garlic!)
Season with salt and pepper, then stir to combine.

Heat a large non-stick pan over medium-high.
While the pan heats, pat tilapia dry with paper towels.
Season with salt and 1 tsp (2 tsp) Montreal Spice Blend.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tilapia.
Cook for 2-3 min per side, flipping once, until opaque and cooked through.**

Meanwhile, to a large bowl, add 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil.
Season with salt and pepper, then whisk to combine.
Add spring mix and orange rounds, then toss to combine.