Herb Butter Fish Traybake
with Potatoes & Zucchini
Cooking time
30 minutes
Servings
4
Calories
480 /serving
It may sound fancy, but herb butter is a cinch to make. The combo of lemon zest and fresh dill melting over tilapia might convince kids who don’t like fish that actually maybe they do. Serve it with chunky roasted taters and zucchini.
We will send you:
- 4 Sustainably-raised tilapia fillets (BAP-certified)
- 2 Green zucchini
- 14g Dill
- 1 Lemon
- 900g Potatoes
- 15g Minced roasted garlic
- 10g Lively Garlic & Oregano spices (paprika, garlic, vinegar powder, onion, red bell pepper, salt, black pepper, canola oil, oregano, parsley, chives)
Contains: Milk • Tilapia
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Zester
4 tbsp Butter
2 Sheet pans
Total Fat
18 g
Saturated Fat
9 g
Sodium
180 mg
Total Carb
48 g
Sugars
6 g
Protein
35 g
Fibre
6 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Place 4 tbsp butter in a small bowl to soften.
- Cut the potatoes lengthwise into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 20 to 25 min., until browned and tender.
Roast the zucchini & tilapia
- Meanwhile, quarter the zucchini lengthwise; halve crosswise. In a small bowl, toss with a drizzle of oil, ½ the remaining spices and S&P.
- Pat the tilapia dry; season with the remaining spices and S&P.
- Arrange the zucchini and tilapia* on a second lined sheet pan and roast, flipping the zucchini halfway, 10 to 12 min., until cooked through.
Mise en place
- Meanwhile, pick the dill fronds off the stems; roughly chop the fronds.
- Zest and halve the lemon; juice ½ and quarter the remaining ½.
Make the herb butter
- To the bowl of softened butter, add the dill, lemon zest (start with ½), garlic and S&P; stir well.
Plate your dish
- Divide the tilapia, zucchini and potatoes between your plates.
- Drizzle with the lemon juice.
- Dollop the herb butter over the tilapia.
- Garnish with the lemon wedges. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
