Contents of your meal kit:
tilapia
mint & cilantro
chimichurri base
pepper & onion
zucchini
Cookware needed: small mixing bowl, large baking sheet
Finishing steps:
- Preheat oven to 425.
- Remove mint leaves from the stems and finely chop mint leaves along with cilantro leaves and stems (see note). Place chopped herbs in a mixing bowl. Add chimichurri base, a generous drizzle of olive oil, and stir to combine thoroughly. Taste and season with salt & pepper. Set aside while you continue with the rest of the meal.
- Slice bell peppers into 1/4-inch strips. On a baking sheet, toss onion and peppers with olive oil, salt & pepper. Once oven has heated, roast for 7 minutes.
- Meanwhile, cut zucchini in half lengthwise, then slice crosswise into 1/3-inch pieces. Rub tilapia with olive oil, salt & pepper.
- After onions and peppers have roasted 7 minutes, add the zucchini to the baking sheet and toss vegetables together. Nestle the tilapia onto the baking sheet, and return to oven for 10-15 minutes, or until vegetables and fish are done to your liking. If the tilapia is done before the vegetables, transfer fish to a plate, and continue roasting the vegetables until they’re done.
- Divide tilapia between serving plates and top with cilantro & mint chimichurri. Enjoy roasted vegetables on the side.
Notes: While you can really only use the leaves on herbs such as mint and rosemary (which have woody stems), cilantro has tender stems that you can chop up and use along with the leaves.