Slow Carb: Korean-Style Baked Tilapia
Warm Broccoli Salad with Kimchi-Cilantro Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
390 /serving
Let’s hear it for this salad. The pungent kick of kimchi, lime and cilantro gives it flavour for miles, aboard a comforting melange of warm roasted broccoli and crunchy radishes and celery. Lay down fillets of tilapia over top, baked until the flesh is white and flaky and the spices are ultra fragrant.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 200g Radishes
- 200g Broccoli florets
- 1 Bunch of cilantro
- 1 Celery stalk
- 1 Lime
- 33g Organic kimchi
- 9g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Tilapia
You will need:
Oil
Sheet pan
Parchment paper
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
3 g
Sodium
440 mg
Total Carb
19 g
Sugars
5 g
Protein
33 g
Fibre
8 g
Preparation
Bake the tilapia & broccoli
Preheat the oven to 450°F. Roughly chop the broccoli. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Pat the tilapia dry with paper towel and rub with a drizzle of oil; season with ½ the remaining spices and S&P. Add to the pan and bake, 7 to 9 min., until the tilapia* is cooked through and the broccoli is tender.
Mise en place
Meanwhile, juice the lime. Small-dice the celery and radishes. Roughly chop the kimchi. Roughly chop the cilantro leaves and stems.
Make the salad
In a large bowl, combine the lime juice, kimchi, cilantro, 2 tbsp oil (double for 4 portions), the remaining spices and S&P. Add the broccoli, celery and radishes.
Plate your dish
Divide the salad between your plates. Top with the tilapia. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
