Protein Swap | Spicy Orange Jerk Tilapia Traybake
with Potatoes & Lime Slaw
Cooking time
25 minutes
Servings
2/4
Calories
520 /serving
The tropical flavours of Jamaican jerk work wonders as a tilapia marinade, with a sunny squeeze of lime and orange. The fish roasts alongside chunky potatoes, until ready to receive a refreshing shower of zest. A simple fruity slaw packs even more citrus into this one-pan delight.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 1 Orange
- 450g Potatoes
- 1 Lime
- 150g Shredded cabbage
- 25g Nuts & Seeds salad topper
- 10g Real Jerk spices (salt, sugar, allspice, paprika, ginger, onion, black pepper, thyme, cayenne pepper, garlic, cinnamon, cellulose)
Contains: Cashews • Soy • Tilapia
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Zester
Total Fat
15 g
Saturated Fat
3 g
Sodium
135 mg
Total Carb
64 g
Sugars
13 g
Protein
38 g
Fibre
9 g
Preparation
Start the traybake
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 12 to 15 min., until partially cooked.
Mise en place
- Meanwhile, zest and quarter the lime.
- Zest and cut off the top and bottom of the orange; cut away the peel and white pith. Thinly slice, then quarter.
Finish the traybake
- Pat the salmon dry; season with S&P.
- In a medium bowl, combine the remaining spices, juice of ½ the lime wedges, juice of 2 orange segments (double for 4 portions), a drizzle of oil and a pinch of salt.
- Add the salmon; toss well.
- When the potatoes are partially cooked, add the salmon and roast, 8 to 10 min., until the salmon* and potatoes are cooked through.
- Sprinkle with the lime zest and orange zest.
Make the slaw
- Meanwhile, in a large bowl, combine the juice from the remaining lime wedges, a drizzle of oil and S&P.
- Add the cabbage, remaining orange segments and the salad topper; toss well.
Plate your dish
- Divide the traybake and slaw between your plates. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
