Golden Sheet Pan Tilapia Fish & Chips
Carrot Slaw with Tartar Dressing
Cooking time
30 minutes
Servings
2/4
Calories
860 /serving
We’re putting a homestyle spin on a pub classic. Oven-baked tilapia comes out golden in a spiced panko crusting, with perfectly browned fry-cut potatoes. Using tartar sauce—creamy, lemony and spiked with cornichons—in a carrot slaw cleverly adds veg to the plates.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 450g Potatoes
- 2 Scallions
- 300g Nantes carrots
- 1 Lemon
- 60ml Mayonnaise
- 30g Panko
- 16g Cornichons
- 8g Fisherman’s Fave spices (brown sugar, lemon pepper, fennel, rosemary, dill, red bell pepper, sunflower oil)
Contains: Eggs, Milk, Mustard, Tilapia, Wheat
You will need:
Basting brush
Grater
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 tbsp Butter
Total Fat
51 g
Saturated Fat
9 g
Sodium
410 mg
Total Carb
68 g
Sugars
10 g
Protein
37 g
Fibre
8 g
Preparation
Start the fries
Preheat the oven to 450°F. Cut the potatoes into fries. On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, 15 min., until partially cooked.
Prepare the tilapia
Meanwhile, in a small bowl, microwave 1 tbsp butter (double for 4 portions), in 30 sec. increments, until melted. Add the panko, a pinch of the spices and S&P. Pat the tilapia dry with paper towel; season with ½ the remaining spices and S&P. Brush with ½ the mayo. Top with the panko mixture.
Finish the fries & bake the tilapia
When the fries are partially cooked, remove from the oven, flip and add the tilapia*. Bake, 6 to 8 min., until golden brown and cooked through.
Mise en place
Meanwhile, grate the carrots. Thinly slice the scallions crosswise. Finely chop the cornichons. Quarter the lemon.
Make the slaw
In a large bowl, combine the cornichons, scallions, juice of ½ the lemon wedges, the remaining mayo and spices, and 2 tbsp oil (double for 4 portions). Add the carrots and S&P.
Plate your dish
Divide the tilapia, fries and slaw between your plates. Garnish with the remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
