Pistachio Tilapia

Seafood

Oct 31

Written By Minnie Salvant

PISTACHIO CRUSTED TILAPIA WITH LEMON POTATOES, ROASTED SNAP PEA, AND RADISH SALAD

PREP TIME: 10 Minutes/ COOK TIME: 45 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 630/ Protein 40g

DIFFICULTY LEVEL: Medium
INGREDIENTS: Tilapia, Fresh Dill, 1 TBSP Herbes De Provence, 1 TSP Garlic Powder, 3 TBSP Rice Wine Vinegar, 2 TBSP Dijon Mustard, Parsley, 2 TBSP Sour Cream, Sugar Snap Peas, Pistachios, Panko Bread Crumbs, Potatoes, Lemon, Radishes

Step 1: Prep

Preheat oven to 425 degrees

Wash and dry produce

Quarter potatoes

Finely chop pistachios

Trim and remove strings from snap peas

Zest and quarter lemon

Trim and thinly slice radishes into rounds

Roughly chop parsley

Pick and roughly chop fronds from dill

Step 2: Cook Potatoes and Mix Topping

In a large bowl, combine potatoes, oil, 1/4 TSP salt, pepper, all purpose seasoning, and paprika

Spread onto 1/3 of baking sheet

Roast for 10 minutes

While potatoes roast in a shallow bowl combine pistachio, panko, garlic powder, 1 TSP herbes de provence, 1 tsp olive oil, and 1/4 TSP of salt and pepper

Set Aside

Step 3: Coat Tilapia

Pat tilapia dry with paper towels

Season all over with 1/4 TSP of salt and pepper

Once potatoes have roasted for 10 minutes, place tilapia on 2/3 section of baking sheet with potatoes

Evenly spread sour cream onto tops of fish

Mound with panko mixture, pressing to adhere

Step 4: Prepare snap peas and cook

Toss snap with a drizzle of oil, and 1/4 TSP of salt and pepper

Place snap peas on last third section of baking sheet with potatoes and tilapia

Roast in oven for 10 minutes

Step 5: Make Salad

Meanwhile in a large bowl, combine lemon zest, garlic powder, 2 TBSP of oil, 2 TSP of rice wine vinegar, 1 tsp of Dijon Mustard, juice from half a lemon, and 1/4 tsp of salt and pepper

Add potatoes, snap peas, radishes, parsley, and dill to bowl with dressing

Toss until everything is evenly combined

Step 6: Finish and Serve

Divide salad between bowls

Top with tilapia

Serve with remaining lemon wedges on the side

Serve hot and Enjoy!