Contents of your meal kit:
tilapia
cider vinaigrette base
purple kale
pecorino
spicy pickled raisins
bell pepper & onion mix
romesco sauce
Equipment needed: salad bowl, baking sheet, medium or large skillet
Finishing steps:
- Preheat oven to 425.
- Pour cider 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 kale. Toss gently and season with salt & pepper to taste. “Massage” the kale for a minute or so by squeezing the kale with your hands (as if you were giving someone a shoulder rub) in order to break down the fibers and soften the leaves. Drain the picked raisins, and then finish the salad by sprinkling them on top along with the pecorino.
- Place tilapia filets on a foil or parchment-lined baking sheet. Drizzle with olive oil, and season with salt and pepper. Bake for 8-10 minutes or until cooked through. Timing will depend on the size of the fillets.
- Meanwhile, heat a small amount of oil in a skillet over med-high heat. When oil is hot, add bell pepper & onion mix and season with salt & pepper. Cook, stirring occasionally, about 3-5 minutes.
- When fish is cooked through, transfer to serving plates and top tilapia with romesco (you could microwave the sause briefly just to take the chill off). Serve the sautéed peppers and kale salad on the side.
Note: If it’s too hot to turn the oven on, the fish could also be grilled, or cooked on the stovetop.