Contents of your meal kit:
sun-dried tomatoes in oil
mustard vinaigrette base
garden herb salad mix
Cookware needed: foil-lined baking sheet, medium or large nonstick skillet with lid, salad bowl
- Preheat oven to 425.
- Cut zucchini in half lengthwise then crosswise into ½-inch slices. Place on a foil-lined baking sheet. Toss with sun-dried tomatoes and their oil. Season with salt & pepper. Once oven has heated, roast for 5 minutes, then toss, and roast another 5 minutes.
- After you toss the zucchini, season both sides of fish with salt & pepper. Heat a small amount of oil in a nonstick skillet over medium heat. When oil is hot, add fish and cook 3-5 minutes or until golden brown. Gently turn fish with a spatula, place lid on the skillet, and cook another 3-5 minutes depending on thickness. Test fish for doneness, then squeeze lemon over fish and into the skillet. Remove from heat.
- Pour 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.
- Divide tilapia between plates, drizzle with any lemon juice that remains in the pan and finish with a small dollop of the parsley pesto. Serve roasted zucchini and the herb salad on the side.