Spicy Maple Tilapia Sheet Pan
with Murasaki Sweet Potatoes
Cooking time
25 minutes
Servings
2/4
Calories
960 /serving
Drawing on ingredients near and far, this sheet pan supper finds a beautiful balance. Murasaki sweet potatoes, a nutty-tasting Japanese variety, meet snappy green beans. And for saucing the fish, spicy Indonesian chili paste is tempered by the sweetness of maple syrup.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 300g Green beans (or string peas)
- 450g Murasaki sweet potatoes
- 30ml Rice vinegar
- 15ml Sambal oelek
- 15ml Maple syrup
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Sulphites • Tilapia
You will need:
Basting brush
Oil
Aluminum foil
Salt & pepper (S&P)
1 or 2 Sheet pans
Total Fat
46 g
Saturated Fat
9 g
Sodium
1900 mg
Total Carb
99 g
Sugars
11 g
Protein
29 g
Fibre
20 g
Preparation
Start the sheet pan
- Preheat the oven to 450°F.
- Cut the sweet potatoes lengthwise into ½ inch wedges.
- On a foil-lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 10 to 12 min., until partially cooked.
Mise en place
- Meanwhile, remove the stem ends of the green beans. In a medium bowl, toss with a drizzle of oil, ½ the remaining spices and S&P.
- In a small bowl, make the sauce by combining the sambal oelek, vinegar, maple syrup and S&P.
- Pat the tilapia dry; season with the remaining spices and S&P. Brush with ⅓ of the sauce.
Continue the sheet pan
- When the sweet potatoes are partially cooked, add the tilapia and green beans (use 2 sheet pans for 4 portions).
- Bake, flipping the vegetables halfway, 10 to 12 min., until the tilapia* is cooked through and the vegetables are tender.
Finish the sheet pan & serve
- Switch the oven to broil.
- Drizzle the sheet pan with the remaining sauce.
- Broil, 2 to 4 min., until beginning to brown.
- Divide the sheet pan between your plates. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
