Tuscan Tilapia with Sorrel ‘Pesto’
over Creamy Garlic Radiatore
Cooking time
15 minutes
Servings
2/4
Calories
1000 /serving
Grassy green and tangy, sorrel imparts a bright seasonal feeling at the table. Combined with olive oil, the hand-chopped leaves make a simple but stellar topping for flaky, pan-seared tilapia. It’s laid over pasta robust with dark lacinato kale and cream.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 15ml Sun-dried tomato pesto
- 1 Bunch of lacinato kale
- 15ml Minced garlic
- 14g Sorrel
- 225g Radiatore
- 30ml Vegetable demi-glace
- 45ml Heavy cream
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Cashews, Milk, Mustard, Tilapia, Wheat
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Olive oil
Total Fat
40 g
Saturated Fat
10 g
Sodium
540 mg
Total Carb
112 g
Sugars
10 g
Protein
53 g
Fibre
9 g
Preparation
Boil the pasta
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate. Boil, 8 to 10 min., until al dente.
- Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
- Reserve the pot.
Bake the tilapia
- Meanwhile, pat the tilapia* dry and rub with a drizzle of oil; season with ½ the garlic, ½ the spices and S&P.
- Arrange on a lined sheet pan and bake, 6 to 8 min., until cooked through.
Make the sauce
- Meanwhile, remove the kale leaves from the stems; roughly chop the leaves.
- In the reserved pot, heat a drizzle of oil on medium-high.
- Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the kale and sauté, 2 to 3 min., until wilted; season with the remaining spices and S&P.
- Add the pesto, cream, demi-glace and ½ the reserved cooking water.
- Cook, stirring often, 1 to 2 min., until combined.
Make the sorrel pesto
- Meanwhile, remove the sorrel leaves from the stems; finely chop the leaves.
- In a small bowl, combine the sorrel, 2 tbsp olive oil (double for 4 portions) and S&P.
Combine the pasta
- To the pot, add the pasta. Cook, stirring often, 1 to 2 min., until combined; season with S&P.
- 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 and spoon the sorrel pesto over. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
