Greek-Style Fish Sheet Pan
with Sparkling Cucumber Salad & Tzatziki
Cooking time
15 minutes
Servings
4
Calories
540 /serving
This fish dinner sets up feel-good family moments. While tilapia and tomatoes sizzle on a sheet pan, small family members can help fluff the couscous and make the salad by tossing lettuce and cucumbers. Then everyone can celebrate with a champagne vinaigrette.
We will send you:
- 4 Sustainably-raised tilapia fillets (BAP-certified)
- 1 Head of lettuce
- 2 Tomatoes
- 2 Cucumbers
- 30ml Champagne vinegar
- 200g Couscous
- 60g Garlic-cucumber yogurt (tzatziki)
- 18g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard • Sulphites • Tilapia • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pot (or kettle)
2 tbsp Butter
Total Fat
23 g
Saturated Fat
7 g
Sodium
560 mg
Total Carb
46 g
Sugars
7 g
Protein
38 g
Fibre
5 g
Preparation
Bake the tilapia & tomatoes
- Preheat the oven to 450°F. In a small pot (or kettle), bring 2 cups water to a boil.
- Medium-dice the tomatoes.
- Pat the tilapia dry; season with ¾ of the spices and S&P.
- On a lined sheet pan, toss the tomatoes with a drizzle of oil, the remaining spices and S&P.
- Add the tilapia and drizzle with oil.
- Bake, 6 to 10 min., until the tilapia* is cooked through and the tomatoes have softened.
Make the salad
- Meanwhile, roughly chop the lettuce.
- Thinly slice the cucumbers crosswise.
- In a large bowl, combine the lettuce, cucumbers, vinegar, 3 tbsp oil and S&P.
Cook the couscous
- In a large bowl, combine the couscous, boiling water and a pinch of salt.
- Cover and let sit for 5 min.
- Add 2 tbsp butter. Fluff the couscous.
Crush the tomatoes
- When the tomatoes have softened, transfer to a medium bowl.
- Lightly crush to release some of the juices.
- Add a drizzle of oil; stir well.
Plate your dish
- Divide the couscous and salad between your plates.
- Top the couscous with the tilapia and spoon the tomatoes over.
- Serve the tzatziki on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
