Korean-Style Baked Tilapia
Warm Broccoli Salad with Kimchi-Cilantro Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
380 /serving
Let’s hear it for this salad. The pungent kick of kimchi, lime and cilantro gives it flavour for miles, aboard a comforting mélange of roasted broccoli, radishes and celery. Lay tilapia over top, baked until the flesh is white and flaky and the spices are ultra fragrant.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 14g Cilantro
- 200g Broccoli florets
- 200g Radishes
- 1 Celery stalk
- 1 Lime
- 33g Organic kimchi
- 9g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Tilapia
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
22 g
Saturated Fat
3 g
Sodium
450 mg
Total Carb
20 g
Sugars
6 g
Protein
33 g
Fibre
8 g
Preparation
Bake the tilapia & broccoli
- Preheat the oven to 450°F.
- Roughly chop the broccoli.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Pat the tilapia dry and rub with a drizzle of oil; season with ½ the remaining spices and S&P.
- Add to the pan and bake, 7 to 9 min., until the tilapia* is cooked through and the broccoli is tender.
Mise en place
- Meanwhile, juice the lime.
- Small-dice the celery and radishes.
- Roughly chop the kimchi.
- Roughly chop the cilantro leaves and stems.
Make the salad
- In a large bowl, combine the lime juice, kimchi, cilantro, 2 tbsp oil (double for 4 portions), the remaining spices and S&P.
- Add the broccoli, celery and radishes; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the tilapia. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
