Miso Butter Tilapia Traybake
with Crunchy Chopped Peanuts
Cooking time
25 minutes
Servings
2/4
Calories
730 /serving
The umami yum of white miso and sweet soy gives this traybake a Japanese flavour profile. Its sheer simplicity is also a draw: just scatter potatoes and sweet peppers around flaky white fillets of fish, and sprinkle your sheet pan with peanuts.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 2 Sweet peppers
- 450g Potatoes
- 45ml Sweet soy sauce
- 25g Chopped peanuts
- 20g White miso paste
- 10g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)
Contains: Milk • Mustard • Peanuts • Soy • Sulphites • Tilapia • Wheat
You will need:
Basting brush
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
27 g
Saturated Fat
10 g
Sodium
1330 mg
Total Carb
83 g
Sugars
30 g
Protein
40 g
Fibre
10 g
Preparation
Start the traybake
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 15 to 17 min., until partially cooked.
Mise en place
- Meanwhile, halve, core and cut the sweet peppers lengthwise into ½ inch pieces. In a medium bowl, toss with a drizzle of oil, the remaining spices and S&P.
- In a small bowl, microwave 2 tbsp butter (double for 4 portions), in 10 sec. increments, until melted. Add the miso and soy sauce (start with ½); stir well.
Finish the traybake
- Pat the tilapia dry.
- When the potatoes are partially cooked, add the sweet peppers and tilapia.
- Brush the tilapia with the miso-soy mixture. Sprinkle with the peanuts.
- Bake, 6 to 8 min., until the tilapia* is cooked through and the vegetables are tender.
Plate your dish
- Divide the traybake between your plates. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
