Hickory-Spiced Sheet Pan Tilapia & Potato Wedges
with BBQ Mayo Dipping Sauce
Cooking time
25 minutes
Servings
4
Calories
540 /serving
A whiff of hickory wood puts this family sheet pan supper into a Southern mood. Between bites of flaky fish, you’ll all be dipping roasted potato wedges into mayo spiked with BBQ sauce. Maple-Dijon dressing gives the radish-crisped salad an appealing sheen.
We will send you:
- 4 Sustainably-raised tilapia fillets (BAP-certified)
- 200g Radishes
- 1 Head of curly leaf lettuce
- 900g Potatoes
- 45ml Maple-Dijon vinaigrette
- 60ml Mayonnaise
- 60ml BBQ sauce
- 20g Sweet & Smoky BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander, thyme, oregano, rosemary, hickory flavour)
Contains: Eggs, Mustard, Tilapia
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
2 Sheet pans
Total Fat
23 g
Saturated Fat
3 g
Sodium
730 mg
Total Carb
51 g
Sugars
9 g
Protein
35 g
Fibre
5 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender.
Mise en place
Meanwhile, separate the lettuce leaves; tear the leaves. Cut the radishes into ½ inch wedges. In a small bowl, combine the mayo, BBQ sauce and S&P.
Bake the tilapia
Pat the tilapia* dry and drizzle with oil; season with the remaining spices and S&P. Arrange on a second lined sheet pan and bake, 6 to 10 min., until cooked through.
Make the salad
Meanwhile, in a large bowl, combine the lettuce, radishes, vinaigrette and S&P.
Plate your dish
Divide the tilapia, potatoes and salad between your plates. Serve the BBQ mayo on the side. Bon appétit!
Get ready for Camp Goodfood
Starting June 30, choose from an incredible selection of 6 kid-approved recipes to make together as a team. Includes a fun starter kit, instructions split between adult & child, and hilarious videos starring Richard and Jordana.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
