avec sauce tartare maison et rondelles de pommes de terre
Voici une classique recette de pub qui plaît aux enfants comme aux adultes avec du tilapia pané doré! Tout le monde aimera la sauce tartare maison acidulée; elle est parfaite servie comme trempette pour les rondelles de pommes de terre rôties!
Allergens
Utensils
Tags
Tilapia
300 g
Mayonnaise
8 tbsp
Chapelure italienne
4 tbsp
Mélange d’épices acidulé à l’ail
1 tbsp
Pommes de terre à chair jaune
350 g
Cornichon à l'aneth, en tranches
90 mL
Courgette
1 unit(s)
Citron
1 unit(s)
Sel
0.125 tsp
Huile
5 tsp
Poivre
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 top 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 reserved 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
1500
mg
Potassium
225
mg
Calcium
3.5
mg
Iron
