Contents of your meal kit:
tilapia fillets
broccoli
pecan-rosemary crust
cranberry vinaigrette base
baby romaine
goat cheese
Equipment needed: baking sheet, shallow dish, large nonstick skillet
Finishing steps:
- Preheat oven to 425.
- On a baking sheet, toss broccoli with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5 minutes if needed.
- Meanwhile, rub fish with a little olive oil and season both sides lightly with salt & pepper. Put pecan-rosemary crust in a shallow dish, and press fish into the crust, turning to coat both sides.
- Heat a nonstick skillet (large enough so the fish won’t be crowded) over med-high heat. Add enough olive oil to coat the pan. When oil is hot, add fish, reduce heat to medium, and cook 3-5 minutes, until golden brown. Gently turn fish with a spatula, and cook an additional 3-5 minutes, depending on thickness. Test fish for doneness, then remove from heat.
- Pour cranberry vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste. Crumble goat cheese over the top.
- Enjoy pecan-rosemary crusted tilapia with broccoli and salad on the side.