Chorizo Crusted Tilapia
with Miniature Roasties
When we started HelloFresh almost five years ago, we were on a mission to get the best quality food, and the knowledge to cook it, to as many people as possible. That’s why we teamed up with James Knight our wonderful fishmongers from the word go. Yes, they supply the Queen, but more importantly they care deeply about sustainable fishing and making sure you get the freshest fish possible. This week they’ve sent us a batch of beautiful tilapia for this quick, tasty dinner. Enjoy!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Diced Chorizo
30
Panko Breadcrumbs
(Contains Cereals containing gluten)
2
New Potatoes
2
Onion
4
Tilapia Fillet
(Contains Fish)
2
Wild Rocket
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Cut the chorizo into even smaller pieces and mash it with the flat edge of your knife. Heat a splash of olive oil in a frying pan over medium-low heat and cook your chorizo for 2-3 mins. Tip: Try not to get too much colour on the chorizo (as you want to do this later when it’s on the fish). Add the breadcrumbs, mix everything up, then allow it to cool.
Cut the potatoes into quarters and then peel and roughly chop the onion into 1cm cubes. Toss your potatoes in a splash of olive oil and a pinch of salt and pepper. Lay out on a baking tray and cook on the top shelf of your oven for 10 mins.
After 10 mins, add your onion to the baking tray with your potatoes, give it all a good shake and cook for another 10 mins. Tip: When the potatoes are crispy around the edges they’re done.
Pat the fish dry with some kitchen paper and season with a pinch of salt. Pile your chorizo mix on top of each fillet and push it down with your hands to make a nice crust.
Lightly grease a second baking tray with olive oil and lay on your crusted fillets. Move your potatoes down a shelf and cook your fish on the top shelf of your oven for 5mins. Then, turn on your grill to it’s highest setting and allow your fish to grill for a further 2-3 mins, until the crust is golden and crispy. Tip: Your potatoes can remain in the oven while your fish grills.
Stir the rocket through your cooked potatoes and onion, test the seasoning and add more salt if required and a drizzle of olive oil. Tip: For extra flavour, pour over any oil from the fish tray that escapes from the chorizo crust.
Dish out your potatoes, onion and rocket and top with your chorizo crusted tilapia.
