Hickory-Spiced Tilapia Sheet Pan
with Potato Wedges & BBQ Mayo Dip
Cooking time
25 minutes
Servings
4
Calories
550 /serving
Sweet hickory smoke puts us in a Southern mood. Between bites of flaky fish, the whole family will be dipping roasted potato wedges into mayo spiked with BBQ sauce. Our maple-Dijon vinaigrette brings the yummy to a crisp radish salad.
We will send you:
- 4 Sustainably-raised tilapia fillets (BAP-certified)
- 200g Radishes
- 1 Head of curly leaf lettuce
- 900g Potatoes
- 60ml BBQ sauce
- 45ml Maple-Dijon vinaigrette
- 60ml Mayonnaise
- 20g Sweet & Smoky BBQ spices (brown sugar, paprika, salt, onion, cumin, coriander seeds, mustard, canola oil, cellulose fiber (anti-caking agent), Cayenne pepper, black pepper, hickory smoke flavour)
Contains: Eggs • Mustard • Tilapia
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
2 Sheet pans
Total Fat
22 g
Saturated Fat
3 g
Sodium
760 mg
Total Carb
53 g
Sugars
10 g
Protein
36 g
Fibre
6 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!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
