Pecan-Crusted Tilapia with Lemony Fennel-Arugula Salad

crispy tilapia, pecans, lemon dressing, fennel, arugula, feta

Serves: 2 | Time to Table: 20 minutes | Calories: 443 | Protein Category: Fish | Allergens: Contains Fish (Tilapia), Milk (Feta), + Tree Nuts (Pecans) | Excellent Source of: Protein | Good Source of: Vitamin A


$14.99/Serving
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Equipment:

  • - Baking Tray
  • - Chef's Knife
  • - Medium Mixing Bowl
  • - Shallow Mixing Bowl
  • - Whisk

What You Need:

  • - Aluminum Foil
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Non-Stick Vegetable Oil Spray
  • - Olive Oil

What We Send:

  • - Arugula
  • - Black Olives
  • - Dijon Mustard
  • - Fennel Root
  • - Feta Cheese
  • - Lemon
  • - Pecan Pieces
  • - Tilapia Filets

Wine Pairings by @grapefriend

A Gruner Veltliner is a dry, zesty white from Austria that will go well with the tilapia but also has a touch of white pepper that will be an incredible match for the arugula.

Beer Pairings

Nothing compliments fennel like the herbal characteristics of an English IPA.

TK Table Talk:

Do you clean as you cook or at the end?

What To Do:

1. Preheat oven to 425°F. Line a baking tray with foil and coat with non-stick cooking spray.

Pecan-Crusted Tilapia with Lemony Fennel-Arugula Salad - Step 1

2. Prepare Fish: Chop pecans until they are coarsely ground and place in a shallow dish. Dry fish well with a paper towel. Spread the top of the fish with ½ of the Dijon; sprinkle with ¼ teaspoon each salt and pepper.

Pecan-Crusted Tilapia with Lemony Fennel-Arugula Salad - Step 2

3. Coat Fish: Roll the coated side of each piece of fish in the pecans, and press to adhere.

Pecan-Crusted Tilapia with Lemony Fennel-Arugula Salad - Step 3

4. Cook Fish: Place fish on prepared baking pan (nut side up). Bake until flesh of fish is white and flakes easily with a fork (about 12 minutes).

Pecan-Crusted Tilapia with Lemony Fennel-Arugula Salad - Step 4

5. Make Salad: Cut lemon in half, then cut one of the halves into quarters. Squeeze the juice of the half lemon into a medium mixing bowl; whisk in remaining Dijon, 2 tablespoons olive oil, teaspoon salt, and teaspoon pepper. Add fennel, arugula, crumbled feta and olives. Toss gently to coat.

To Serve: Serve tilapia with salad and lemon wedges on the side.

Pro Tip:

Get the most juice out of the lemon by rolling it on the countertop while pressing with the palm of your hand.

terraskitchen.com

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife

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