Spiced Tilapia over Fresh Pea & Pesto Penne
Crispy Crunchy Green Salad
Cooking time
10 minutes
Servings
2/4
Calories
910 /serving
Achieve lift off without a lot of effort. Tilapia fillets are wonderfully quick to cook, coming out white and flaky in a matter of minutes under a sprinkling of lemon-kissed herbs. Lay them down gently over a generous portion of buttery fresh penne, infused with spring green: say hello to basil pesto and green peas. Even greener pastures are found in a crisp and airy toss up of lettuce and celery for a side salad.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 15ml Minced garlic
- 30ml Basil pesto
- 1 Celery stalk
- 1 Head of lettuce
- 15ml Red wine vinegar
- 150g Green peas
- 225g Fresh penne rigate
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Cashews, Eggs, Milk, Mustard, Sulphites, Tilapia, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Strainer
Total Fat
45 g
Saturated Fat
12 g
Sodium
1180 mg
Total Carb
79 g
Sugars
7 g
Protein
51 g
Fibre
10 g
Preparation
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 3 to 6 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking. Transfer to a bowl.
Cook the tilapia
Meanwhile, pat the tilapia dry with paper towel; season with ½ the spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the tilapia* and cook, 2 to 3 min. per side, until golden brown and cooked through. Transfer to a plate and reserve the pan.
Make the salad
Meanwhile, thinly slice the celery crosswise on an angle. Roughly chop the lettuce. In a large bowl, combine the vinegar, 2 tbsp oil (double for 4 portions), a pinch of the remaining spices and S&P. Add the lettuce and celery; toss well.
Make the sauce & combine the pasta
In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant; season with the remaining spices and S&P. Add the pasta, pesto, peas and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until coated and combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your plates. Top with the tilapia. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
